The Digital Research Library of Illinois History Journal™ : Food & Restaurants

Showing posts with label Food & Restaurants. Show all posts

Monday, July 14, 2025

Chicago's Love Affair with Oysters Began in 1835. "RESTAURANT REVIEWS"

Chicago's Love Affair with Oysters Began in 1835. First served in Chicago's Finest Restaurants, the "Lake House Hotel" has been offering fine dining since 1838.

New Englanders brought a taste for oysters as they settled in Chicago in 1835. Delivered by sleigh from New Haven, Connecticut, the first fresh oysters in Chicago were served in 1838 at the Lake House Hotel on Kinzie Street. The Lake House Hotel was Chicago's first foray into fine dining, offering East Coast imports to its well-heeled clientele. It was the first restaurant in Chicago to use white tablecloths, napkins, menu cards, and toothpicks. This spurred Chicago's earliest love affair with the oysters.

New Englanders settled in Chicago, bringing with them a taste for oysters. Chicago had become an enormous oyster town, with sizeable multilevel oyster houses. These houses would have a dance hall, lunchroom, formal dining, and taprooms in one massive building.

This spurred Chicago's earliest love affair with the oyster. By 1857, there were seven "Oyster Depots" and four "Oyster Saloons" in the city. Chicago's population in 1860 was 109,000. Peaking in the Gilded Age with a population of 1,001,000 in 1890, it waned with Prohibition. Oyster consumption was always plentiful in old Chicago.

Chicago's population is approximately 2,746,400 as of 2025.

Barker’s Grand Oyster Emporium

“Where the Shell Meets the Shot” Clark Street, Chicago – Est. 1857

OYSTERS, FRESH FROM THE EAST, Delivered by sleigh, served with swagger.

Raw on Lake Ice – With lemon wedges from Havana.
Stewed in Cream & Cognac – A favorite of aldermen and rogues.
Deviled Oysters – Spiced with cayenne and scandal.
Pickled in Madeira – For the adventurous palate.
Escalloped with Sherry & Breadcrumbs – Served in silver shells.
Smoked & Butter-Roasted – With cracked pepper from Zanzibar.
Oyster Pudding – Not a dessert, but a dare.
New Orleans Style – With Creole sauce and a warning label.
Steamed Muscles – With lemon wedges from Havana.

Oyster prices range from 10¢ to 85¢ per dozen.

Credit extended only to gentlemen with top hats and visible pocket watches.

Barker’s Grand Oyster Emporium is a respectful establishment. We serve women with male escorts in the second-floor dining room.

LOCAL WILD GAME SPECIALTIES

From the prairies, woods, and swamps of Chicago.

Venison Cutlets à la Fort Dearborn – Pan-seared with juniper berries
Roast Wild Duck – Stuffed with apples and regret
Beaver Tail Terrine – Served cold with aspic and French mustard
Squirrel Fricassee – A dish for the daring debutante
Otter Pie – With root vegetables and a crust of mystery
Prairie Rabbit Stew – Slow-cooked with molasses and sass
Buffalo Sausage Platter – Smoked over oak, served with pickled onions
Bear Shank Roast – For parties of six or more; includes complimentary toothpicks

TAPROOM LIBATIONS

Hunter’s Happy Hour 3:00 PM - 6:30 PM DAILY.

To wash down your sins and your supper.

Chicago River Punch – Rum, brandy, and questionable decisions

Hunter’s Tonic – Gin, bitters, and a splash of pond water (filtered)

Oyster Liquor Shot – Served in a shell, chased with rye

Ladies’ Cordial – Rosewater, clove, and plausible deniability

HOUSE RULES

No dueling before dessert.
All raccoon coats must be checked at the door.
Gossip is encouraged, but must be historically accurate.
Patrons caught impersonating aldermen will be charged double.

NEWSPAPER REVIEWS FOR "THE DISH ON CHICAGO " COLUMN.

1.) Review by William B. Ogden, First Mayor of Chicago

Venue: Lake House Hotel Rating: ⭐⭐⭐⭐⭐

Title: “A Supper Most Refined: Where Elegance Meets Edibility.”

_“Upon the occasion of last Tuesday’s supper, I did find myself—despite municipal burdens—graced by the genteel environs of Lake House. Linen of bleached perfection adorned the tables, and the service was rendered with a courtesy befitting a Parisian salon. Gentlemen were gloved correctly, and the ladies had scarcely a parasol out of place. Menu cards were presented, nay paraded, with such a flourish one might’ve thought themselves at Buckingham’s own dining hall. Toothpicks—a recent innovation—were supplied liberally.

If one seeks not simply nourishment but civilized sustenance, he shall find no rival in this house. I recommend the demitasse of oyster bisque, followed by their famed boiled oysters with mignonette. God bless New Haven for its sleighs, and God bless Chicago for knowing what to do with their cargo.”_

2.) Review by Bertha Honore, Young Society Belle (Later Mrs. Potter Palmer)

Venue: Barker’s Grand Oyster Emporium Rating: ⭐⭐⭐⭐ For our "Dish on Chicago" Article, Title: “Dear Diary, I Ate Eight Types of Oysters and Now Require a Loan.”

_“Papa took me to Barker’s today after my pianoforte lesson. The menu was immense—a veritable encyclopedia of oyster preparation. Stewed, smoked, pickled, butter-roasted, fricasseed, deviled, escalloped, and presented à la New Orleans. Prices began at 10¢ but soared to 85¢ per dozen—scandalous!

A young man at the neighboring table ordered something called ‘Oyster Pudding,’ which I mistook for a dessert. It was not. Mother would faint at the spice. It was Duck & Oyster pudding, I'll try this dish next visit.

DUCK AND OYSTER PUDDING

Though the bill did rival my weekly allowance, Barker’s staff, clad in matching waistcoats, kept our water goblets filled and our gossip discreet. I dare say, I left half drunk on oyster liquor and wholly drunk on extravagance.”_

3.) Review by “Long John” Wentworth, Towering Congressman and Oyster Enthusiast

Venue: Moses’ Oyster Saloon on Clark Street Rating: ⭐⭐⭐⭐⭐ For our "Dish on Chicago" Article: Title: “By the Lord’s Brine, These Mollusks Are Marvelous!”

_“Let it be known: I have consumed oysters from Boston wharf to Baltimore bay, yet none have stirred my constitution so resolutely as Moses’ hand-shucked briny gems. They are tender as a campaign promise and twice as convincing.

Roasted over firewood and dusted with black pepper ground from a Turkish mill, they leap from the shell with vigor. The raw varietal is served upon a tray of Lake ice with lemon imported from Cuba. I did have fourteen in one sitting and walked out straighter than my reputation.

Heavens! The taste lingers, haunting as a political rivalry. If you call yourself a Chicagoan and have yet to indulge, be advised—you are living a half-life.”_

By Dr. Neil Gale, Ph.D.

Copilot, Assistant.

Tuesday, May 28, 2024

Chicago's Original Tuscan Steakhouse, the Legendary Gene & Georgetti: A Steakhouse of the Stars.

"Gene & Georgetti, 500 North Franklin Street, Chicago, IL, in Chicago's River North neighborhood, was founded in 1941 by Gene Michelotti and his partner Alfredo Federighi, nicknamed "Georgetti" after a famous Italian cyclist. Located in the heart of River North, Gene & Georgetti is Chicago's oldest steakhouse and one of its finest. Little did they know, their humble restaurant would become a legendary hotspot, attracting A-list clientele and serving up some of the city's finest steaks.

Born in the small Tuscan town of Lucca, Italy, Gene Michelotti came to the United States at age 15; several years later, he married Ida Passaglia in April 1938. Though he spoke little to no English upon his arrival, he worked numerous jobs, including night watchman, porter, dishwasher, and bartender, where he encountered his future business partner Alfredo "Georgetti" Federighi, a chef.

Together, in 1941, they founded Gene and Georgetti. Alfredo had the kitchen, and Gene was the front man holding the bar. His genuine and vivacious personality made him a hit with regulars, politicians, and celebrities. Upon Alfredo's death in 1969, Gene became the sole proprietor of Gene & Georgetti until he died in 1989.

The Main Dining Room

Gene's daughter Marion married Tony Durpetti in 1969. They have one daughter, Michelle. Upon the death of Gene in 1989, although a CEO of his own national radio advertising firm, Tony and Marion did not want to see the restaurant leave the family, so they decided to purchase it from Marion's mother, Ida Michelotti. Now in its 80 years, the legacy of both Gene & Georgetti is honored, protected, and celebrated within three generations of Gene's family, the most recent being his granddaughter, Michelle, and grandson-in-law, Collin. This new generation dedicates itself to maintaining the traditions that both Georgetti and Gene started, but also to honor Tony and Marion and the rich Italian history that the entire family is so proud of."

The Fireside Room

Legends like Frank Sinatra, Bob Hope, and Lucille Ball, as well as modern-day celebrities like Russell Crowe, Keanu Reeves, Vince Vaughn, and Will Ferrell, along with international, national, and local politicians, have helped make Gene & Georgetti a classic old-time Chicago place to dine. The restaurant proudly boasts a legion of regular customers, some going back more than 50 years.

Together with their daughter, Michelle Durpetti, and son-in-law, Collin Pierson, Tony, and Marion Durpetti, they proudly maintain the tradition of quality and service that has defined Gene and Georgetti for eight decades.

48 Oz, Prime Dry Aged, T-Bone ─ $155.00

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The T-bone steak is a cut of beef that includes two steaks in one: the sirloin and the tenderloin. The T-bone comes from the T-shaped bone separating the two steaks.
Here are the two cuts of meat you'll find on either side of the T-bone:

Sirloin (long, narrow side): This side is cut from the rear section of the animal, near the hip. Sirloin steak is known for its rich flavor and firm texture.

Tenderloin (short, wide side): This side is cut from the short loin section near the spine. Tenderloin steak is renowned for its buttery texture and mild flavor.

The aroma of sizzling meat and freshly baked bread wafted through the air as the doors opened, enticing passersby. Gene & Georgetti's menu boasted premium steaks, dry-aged to perfection, alongside traditional Italian-American dishes like pasta, seafood, and chicken parmesan. The restaurant's cozy ambiance, dark wood, white tablecloths, and vintage photographs made it an instant favorite among locals and businessmen.

Word spread quickly, and soon, Gene & Georgetti became the go-to spot for Chicago's elite. Politicians, mobsters, and Hollywood stars flocked to the restaurant, eager to savor its exceptional cuisine and rub shoulders with the city's powerbrokers. Frank Sinatra, Dean Martin, and Sammy Davis Jr. were regulars, often enjoying private rooms and personalized service.

One fateful evening, Ol' Blue Eyes, Frank Sinatra, strolled into Gene & Georgetti, entourage in tow. He requested the "Round Table," a coveted spot reserved for the restaurant's most esteemed patrons. The room excitedly filled as he sipped his signature martini and devoured a mouthwatering filet mignon. The Rat Pack was in the house, and Gene & Georgetti was the place to be.

The Mural Dining Room

As the years passed, Gene & Georgetti continued to thrive, its reputation as a steakhouse of stars spreading far and wide. The restaurant weathered the ups and downs of the city's culinary scene, adapting to changing tastes while remaining true to its roots.

In 1999, Gene & Georgetti was designated a Chicago landmark, solidifying its place in the city's history. Today, the restaurant remains a beloved institution, still serving top-quality steaks and Italian-American cuisine to a new generation of foodies and celebrities.

As you step through the doors, the same warm ambiance and exceptional service envelop you, transporting you back to an era of glamour and sophistication. Gene & Georgetti's legacy is a testament to the power of good food, fine wine, and the enduring allure of old-school Chicago charm.

Gene & Georgetti

Edited by Dr. Neil Gale, Ph.D.

Monday, May 27, 2024

The History of the Great Escape Restaurant Building, Schiller Park, Illinois.

The original Great Escape, Fred Kolze's Store.

The Great Escape Restaurant is at 9540 West Irving Park Road, Schiller Park, IL. The Bar and Banquet Room is still part of the original structure built in 1889. The bar is original and was hand-carved by the Chicago Bar Company.

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Schiller Park, Illinois, was known as Fairview in 1889.
The name was later changed to Kolze in 1914.
Finally, the name was changed to Schiller Park in 1926.

The original 1889 Saloon was named the Iron Horse Saloon. The building was originally at street level, with swinging doors leading out onto a dirt road with hitching posts for horses (Irving Park Road).

The silent movie cowboy Tom Mix made a few of his movies here around 1900. They would use the Des Plaines River as the Rio Grande and the restaurant's bar for saloon scenes.

In the 1920s, Al Capone sold the Iron Horse Saloon booze and was spotted at the bar doing business with local gangsters. Witnesses say there were men seated on either side of Capone with shotguns watching the door.

Before its current use, the banquet room was home to a general store, milk depot, post office, gas station, barber shop, pool hall, and restaurant.

It quickly became a watering hole for weary travelers and locals seeking respite from the rigors of daily life. The saloon's rough-hewn wooden bar, bathed in the warm glow of gas lamps, witnessed countless stories unfold, from the boisterous laughter of railroad workers to the hushed conversations of businessmen striking deals.

As the years turned into decades, the Iron Horse Saloon remained steadfast. It weathered the storms of economic downturns, Prohibition, and the ever-changing tides of popular culture. But it wasn't until the mid-20th century that the establishment underwent a transformation that would solidify its place in local lore.

In 1958, Al and Marie Great, a couple passionate about good food and warm hospitality, purchased the Iron Horse Saloon and renamed it the Drift Inn. They introduced a menu featuring their signature baby back ribs and broasted chicken, which quickly became local favorites. The Drift Inn thrived under their stewardship, becoming a beloved gathering place for families and friends.

However, all good things must end, and in 1981, Al and Marie decided to retire, selling the Drift Inn and bidding farewell to the restaurant business. For years, the establishment changed hands, its name and identity shifting with each new owner. But the spirit of the Greats' culinary legacy lingered, a ghost from the past waiting to be reawakened.

In the early 2000s, the Great family, inspired by the fond memories of their parents' restaurant, decided to revive the Drift Inn's legacy. They renamed it the Great Escape, a nod to their family name and the feeling of escape that good food and company can provide. The Great Escape quickly gained a reputation for its delicious food, warm ambiance, and commitment to preserving the building's rich history.

But the Great Escape is more than just a restaurant; it's a portal to the past, a place where the spirits of those who came before still roam. Many patrons and staff have reported strange occurrences, from unexplained noises and flickering lights to being watched by unseen eyes. Some say the ghost of Al Great still haunts the kitchen, ensuring that his signature recipes are perfectly prepared. Others claim to have seen the spectral figure of a woman in a long dress wandering through the dining room, her footsteps echoing through the centuries.

Whether these stories are true or simply the product of overactive imaginations, they add to the Great Escape's allure, drawing in those who seek a delicious meal and a glimpse into the supernatural. In this historic establishment, the line between the past and present blurs, and the spirits of those who came before still have a story to tell.

As for the haunting stories, The Great Escape has had multiple Paranormal Detectives explore the property, and there have been multiple reported cases of paranormal activity.

One of the most chilling stories is that of a former bartender who swore he saw the apparition of a man sitting at the bar, his face obscured by a wide-brimmed hat. The bartender approached the figure, offering him a drink, but the man simply vanished into thin air, leaving behind an icy chill and the faint scent of cigar smoke.

The Great Escape is more than just a restaurant; it's a portal to the past, a place where the spirits of those who came before still roam. Many patrons and staff have reported strange occurrences, from unexplained noises and flickering lights to being watched by unseen eyes. Some say the ghost of Al Great still haunts the kitchen, ensuring that his signature recipes are perfectly prepared. Others claim to have seen the spectral figure of a woman in a long dress wandering through the dining room, her footsteps echoing through the centuries.

Whether these stories are true or simply the product of overactive imaginations, they add to the Great Escape's allure, drawing in those who seek a delicious meal and perhaps a glimpse into the supernatural. In this historic establishment, the line between the past and present blurs, and the spirits of those who came before still have a story to tell.

Some of these stories include:

Team members have reported seeing a man in a black suit carrying a clipboard walking into a closet and disappearing.

The feeling that someone is standing right next to you.

Walking through an icy spot in a dark hallway.

The sounds of 1920s music from the basement after hours.

An antique radio plays without being touched, and upon investigation, it was determined that no wires were hooked up to it, and the old tubes inside were burned out.

In summary, the Great Escape Restaurant has a rich history dating back to 1889, with various uses over the years. The Great Family revived the current restaurant in 1992 and has been preserving the property ever since. The restaurant is known for paranormal activity, with multiple reported ghost sightings and unexplained events.

Compiled by Dr. Neil Gale, Ph.D.

The Demise of Myron & Phil Restaurant, 3900 West Devon Avenue, Lincolnwood, Illinois.

Myron & Phil was a renowned high-class tablecloth steakhouse that served the Jewish community, although it was not Kosher, for over 40 years. The restaurant was founded by Myron and Phil Freedman in 1971 and passed down to Myron's son, Mark, in 1999. It quickly became a staple in the neighborhood, known for its premium cuts of meat, exceptional service, and elegant atmosphere. Mark ran the restaurant for nearly 15 years before the electrical fire closed the business.

Fact! The Piano Bar was a vibrant hotspot where confident, attractive, middle-aged women took the lead. They unapologetically treated gentlemen to drinks and boldly asked them out on dates—a refreshing change of pace from the usual dynamics! I met some interesting people.

The restaurant's dining room was packed tight, with tables covering every inch. It was very noisy inside, but the food and service were top-notch, as usual. I ate there a few weeks before the fire.

Tragedy struck on May 8, 2013, when a fire broke out in the storeroom near the kitchen of Myron & Phil's Steakhouse, causing significant damage to the building. The fire was extinguished, but the restaurant was forced to close its doors for repairs.

In a cruel twist of fate, one of the owners, 98-year-old Myron Freedman, passed away on the same day as the fire. Myron was a respected figure in the community, and his passing was met with an outpouring of tributes and condolences. Shortly after owner Myron Freedman died in Lincolnwood, the fire ignited at Myron & Phil's.

Myron D. Freedman Obituary.

Chicago Tribune, Thursday, May 09, 2013 ·Page 7

Despite the efforts to rebuild and recover, Myron & Phil could not reopen its doors. The restaurant remained closed for over a year, and in April 2023, it was announced that the restaurant would be permanently closed.

The legacy of Myron & Phil lives on, however, as it remains a cherished memory for many in the community who fondly remember its exceptional dining experience, refined ambiance, and warm hospitality of Myron Freedman and Phil Freedman. The restaurant's story reminds us of the importance of community, tradition, and the indelible mark that a beloved gathering place can leave on our lives.

Myron & Phil Souvenir Shop

Compiled by Dr. Neil Gale, Ph.D.

Bartoli's Pizzeria, in Chicago's West Town and Roscoe Village Communities.

Bartoli Pizzeria

Brian Tondryk, the owner and founder of Bartoli's Pizzeria, deeply appreciates family tradition. Inspired by his grandfather, Fred Bartoli, who built a successful pizza empire, Brian aimed to create a similar experience for pizza enthusiasts. Growing up, he witnessed his grandfather's success in the pizza industry and learned the importance of perfecting a recipe.

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Here are some facts about the history of Chicago Created, Stuffed Pizza:

Stuffed pizza was inspired by the deep-dish pizzas that were already popular in Chicago. Nicknamed "Pizza Pie."

The "Inventors" claim the base of their recipe is a family member's Easter Pie Recipes, aka "Scarcedda," which originated in Turin, Italy.

The 1970s marked the Golden Age of Pizza in Chicago. Legends were born: Gino's, Lou's, Pequod's, and Nancy’s Pizza. Many folks might think they know the true history of stuffed pizza (and who invented it), but few realize that, in 1971, the founders of Nancy’s sold the world’s first stuffed pizza.

Bartoli Pizzeria Deep Dish

Fred Bartoli, born in 1916 to Italian immigrants, was a WWII veteran who initially operated a taxi company before opening an Italian fine-dining restaurant with colleagues. Fred Bartoli co-founded Gino's East, a Chicago pizzeria, with Sam Levine and George Loverde in 1966

Recognizing an opportunity to capitalize on the untapped deep-dish pizza market, Fred perfected his recipe over generations, becoming a powerhouse in the industry. Brian added his Chicago flair to the family recipe, resulting in the delicious pizzas Bartoli's is known for today.

At Bartoli's, only the freshest ingredients are used, and the light, golden crust is the perfect base for the cheese, sauce, and toppings to harmonize. Whether you're in the mood for a classic deep-dish or a party-cut thin crust, Bartoli's has something for everyone. With its rich family history and commitment to quality, Bartoli's has established itself as a staple in Chicago's pizza scene.

Bartoli Pizzeria Deep Dish

AWARDS

2013 – Top Five Deep Dish in Chicago, Eater Chicago

2015 – Steve Dolinsky "Top Picks For Chicago Pizza" #1 in Chicago, ABC 7

2015 – Chicago's Best Pizza, Chicago Magazine

2015 – Top 10 Criminally Underrated Pizza Joints, Chicago Tribune

2016 – Bartoli's Pizzeria, Chicago's Best Episode

2016 – Best Pizza in Chicago, Chicago Tribune

2016 – Chicago's 25 Iconic Pizzerias, Eater Chicago

2016 – Top 5 Best Deep Dish Restaurants, Shermans Travel

2017 – 2018 – 2019; Chicago Pizza Party: Bartoli's Voted #1 Pizza By Attendees

2017 – Chicago's 30 Most Iconic Pizzerias, Eater Chicago

2017 – The Best Chicago Deep-Dish Pizza Places, Thrillist

2017 – Best Pizza in Chicago, Food&Wine

2019 – The Best Deep Dish in Chicago, Serious Eats

2019 – Chicago's Best Pizza, 10 Best USA Today

2020 – The Essential Deep Dish Pizza Restaurants in Chicago, Eater Chicago

Compiled by Dr. Neil Gale, Ph.D.

Edwardo's Pizza Restaurants: A Failing Chicago Institution.

Edward "Eddie" Jacobson founded Edwardo's Pizza in 1978 after leaving Giordano's employment. The first Edwardo's Pizza Restaurant opened on the far north side of Chicago in the Rogers Park community, and a year later, on the south side in Hyde Park, he opened his second location. The original Edwardo's Pizza location was a small, cozy spot with red-and-white checkered tablecloths and vintage Italian posters adorning the walls. Eddie's wife, Marie, helped with the cooking, while their children, Mark and Lisa, assisted with serving customers. The family's warmth and hospitality quickly made Edwardo's a neighborhood favorite.

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Here are some facts about the history of stuffed pizza in Chicago:
Stuffed pizza was inspired by the deep-dish pizzas that were already popular in Chicago. Nicknamed the "Pizza Pie."

The Inventors claim the base of their recipe is a family member's Easter Pie Recipes, known as "Scarciedda," which were made in Turin, Italy.

The 1970s marked the Golden Age of Pizza in Chicago. Legends were born: Gino's, Lou's, Pequod's, and Nancy’s Pizza. Many folks might think they know the true history of stuffed pizza (and who invented it), but few realize that, in 1971, the founders of Nancy’s sold the world’s first stuffed pizza.

Eddie's journey began many years earlier. He grew up in Chicago, surrounded by the sights, smells, and tastes of traditional Italian cuisine. His family's kitchen was always filled with the aroma of freshly baked bread, simmering sauces, and melting mozzarella. Here, Eddie developed his secret recipe, passed down through his family of Italian cooks.

Edwardo's Pizza

Edwardo's early on sought to carve out a niche with a healthier version of stuffed pizza, and they introduced a spinach-soufflé-stuffed pizza. They also grew basil and oregano hydroponically in each of their stores. In the early 1980s, Edwardo tried out a whole-wheat crust (available on pizza orders for an extra cost). They were also known to make use of San Marzano tomatoes, a plum tomato variety, for their pizza sauce. San Marzano tomatoes are grown in the volcanic soil near Mount Vesuvius in Italy, which is rich in nutrients and minerals, giving the tomatoes a distinctive sweetness and low acidity, offering a balanced flavor profile with a blend of sweetness, rich tomato intensity, and a pleasant level of acidity.

Edwardo's Pizza Slice

By 1984, when Jacobson entered into a relationship with Chicago real estate investors Ivan and Jeffrey Himmel, Edwardo's had six locations. Soon thereafter, Edwardo's expanded to Minneapolis and Milwaukee.

As the pizzeria's popularity grew, so did its reputation. Foodies and locals raved about the thick, crispy crust made with a special flour, water, and cornmeal blend. The sauce added a tangy, slightly sweet flavor profile. Melted mozzarella cheese, applied in generous portions, completed the classic combination.

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Stuffed Pizza is a Chicago creation.

Throughout the 1980s and 1990s, Edwardo's Pizza expanded to new locations across the city, solidifying its status as a beloved Chicago institution. Critics and patrons alike praised the pizzeria's consistency, flavor, and value. Edwardo's received numerous accolades, including "Best Pizza in Chicago" awards from local publications and a spot on the Food Network's "Top 10 Pizzerias in the Country" list.

In the meantime, Himmels's company took over Edwardo's entirely and expanded its food empire to include Gino's East. Edwardo's has suffered some setbacks in recent years, but today, there are still nine locations, seven of which are in the Chicago area, one on the outskirts of Milwaukee, and another in Muncie, Indiana.

There's been talk that Edwardo's quality has been dropping in recent years. People say it's definitely the weakest of Chicago's major Deep-Dish Pizza chains.

Recently, there have been many negative comments about Edwardo's:

"I'd have to say it is definitely the weakest of the major Deep-Dish Stuffed Pizza chains in Chicago. The crust on the deep dishe pizza was generally crisp but also bland. The sauce was overly sweet and the cheese didn't really stand out at all. The meat toppings (sausage, pepperoni, bacon and Canadian bacon) were also mediocre at best, and in the case of the sausage, downright embarrassing." Anonymous 2024

"The BBQ Beef special (with sliced Italian beef, Monterrey Jack cheese, red onions, green peppers and BBQ sauce) was ordered on a whim and was entirely missable." Anonymous 2024

Eddie's children and grandchildren became involved in the family business as the years passed, ensuring that the tradition of quality and authenticity continued. Mark, Eddie's son, took over as head chef, introducing new menu items while remaining true to the original sauce recipe. Lisa, Eddie's daughter, managed the front of the house, welcoming customers with the same warmth and hospitality that had defined the pizzeria from its early days.

Today, Edwardo's Pizza remains a family-owned and operated business, with Eddie's grandchildren, Alex and Mia, helping with daily operations. The pizzeria continues to innovate, offering new specials and menu items while remaining committed to its heritage and the traditional Italian cuisine that has made it a Chicago staple.

Compiled by Dr. Neil Gale, Ph.D.