Lou Malnati's Pizzeria History. (1971—Present)

Lou Malnati's Deep Dish Pizza

Lou and Jean Malnati founded Lou Malnati's Pizzeria in Lincolnwood, IL, on March 17, 1971. The restaurant thrived despite a car crashing through the dining room wall on opening day.

Expansion followed, but the third location in Flossmoor faced logistical challenges (50 miles from Lincolnwood HQ), leading to temporary closure. Lou's son Marc joined Jean, and they overcame obstacles, upholding the family's tradition of excellence.

Lou Malnati's Pizza Slice.

The Malnatis have been dedicated to giving back and hosting annual charity events, including Lou Malnati's Cancer Research Benefit, which has raised over $3.5 million for cancer research. The family's legacy continues to inspire, and their beloved pizzerias remain a beacon of warmth and community.

In the 2000s, Lou Malnati expanded nationwide with its "Priority Pizza" mail-order venture, partnering with iconic Chicago brands. It opened new locations, including its first out-of-state pizzeria in Phoenix in 2016, followed by locations in Indiana and Wisconsin.

With over 3,500 employees, Lou Malnati's is recognized as one of the Chicago Tribune's Top 100 Places to Work and a National Top Workplace. They continue to grow, exploring new markets and providing opportunities for their team to succeed. The spirit of generosity lives on through events like the annual Cancer Research Benefit and Thanksgiving food basket drive.

What Makes Lou Malnati's Special?

Lou Malnati's success comes from its commitment to quality. Every Lou Malnati pizza is handmade from scratch using the finest and freshest ingredients. The Malnati team hand-selects California vine-ripened tomatoes in California yearly for the perfect sweet and tangy taste. The exclusive sausage blend is seasoned to our exact specifications. The fresh mozzarella cheese comes from the same small dairy that has supplied Lou Malnati's for over 40 years. And our family's secret recipe for flaky, buttery crust has been passed down from generation to generation. You'll know with every bite that each pizza was made with care and special attention.

On A Personal Note:
From my dining experiences with dozens of popular and famous Chicagoland Pizza Restaurants, I know that only a few finer Pizzerias have their own sausage recipes to use in their restaurant. Pequod's had a local old Italian man make their recipe. It is the best sausage, better than I've ever had at any other pizza joint. Hands-Down! Who can vouch for my statement?

Lou Malnati's Location Opening Dates: 

1. March 17, 1971: Lincolnwood
2. November 16, 1971: Elk Grove Village
3. January 3, 1977: Flossmoor
4. June 22, 1981: Wilmette
5. February 1, 1982: Northbrook
6. October 22, 1985: Schaumburg
7. May 5, 1986: Chicago – River North
8. March 1, 1989: Buffalo Grove
9. September 15, 1992: Mount Prospect
10. February 14, 1994: Naperville – Downtown
11. April 12, 1995: Highland Park
12. November 8, 1995: Chicago – Lawndale
13. April 15, 1996: Park Ridge
14. October 1, 1996: Libertyville
15. June 2, 1997: Elmhurst
16. May 4, 1998: Palatine
17. November 24, 1998: Chicago – Lincoln Park
18. March 5, 1999: Carol Stream
19. January 22, 2001: Schaumburg – Barrington Road
20. February 14, 2001: Naperville – South 95th
21. November 14, 2001: Bloomingdale
22. May 8, 2003: Evanston
23. January 13, 2005: Grayslake/Gurnee
24. June 27, 2005: Western Springs
25. October 24, 2005: Geneva
26. April 6, 2007: Lake Zurich
27. August 29, 2007: Lakewood
28. August 16, 2007: Chicago – Bucktown/Wicker Park
29. March 5, 2008: Lake Forest
30. 2008: Chicago – South Loop
31. March 26, 2009: Tinley Park
32. September 30, 2010: Bolingbrook
33. July 4, 2011: Chicago – Gold Coast
34. February 28, 2011: Downers Grove
35. April 12, 2012: Joliet/Shorewood
36. November 8, 2012: Oak Lawn
37. June 20, 2013: Elgin
38. February 10, 2014: Oak Park
39. September 25, 2014: Palos Heights
40. October 20, 2014: Chicago – West Loop
41. May 4, 2015: Chicago – Lincoln Square/North Center
42. February 17, 2015: Oswego
43. June 6, 2015: Harwood Heights
44. August 21, 2015: Buzz Bait Taqueria
45. November 4, 2015: Cary
46. February 15, 2016: New Lenox
47. March 17, 2016: Chicago – Old Irving/Six Corners
48. 2016: Phoenix, AZ
49. December 2019: Fox Point, WI
50. January 2021: Greenfield, WI
51. August 2022: Brookfield, WI
52. August 2022: Oak Creek, WI

By Lou Malnati's Pizza Restaurants

Edited by Dr. Neil Gale, Ph.D. 

The Legendary Giordano's Restaurant and Pizzeria: A Taste of Chicago's History.

In 1974, a culinary tale unfolded in the heart of Chicago. Two brothers, Efren and Joseph Giordano, arrived from Turin, Italy, carrying precious cargo—their mother's cherished recipe for stuffed pizza. Little did they know that their family's traditional Italian pizza would soon become a staple of Chicago's culinary scene.

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Stuffed Pizza is a Chicago creation.

Mama Giordano's cooking was legendary in her small northern Italian village near Turin, and this recipe originates from there.

Giordano's Deep-Dish Pizza.

Mama Giordano's kitchen in Turin was legendary, and her double-crusted, cheese-filled pizza was its crown jewel. This dish delighted locals and travelers, spreading its fame far and wide. Now, on the bustling streets of Chicago's South Side, the Giordano brothers opened their pizzeria at 6253 South California, hoping to recreate the magic of their mother's creation.

 A Deep-Dish Pizza Slice.

The baking dough and melted cheese aroma filled the air, enticing curious passersby. Each pizza was a tribute to Mama Giordano's legacy, crafted with the finest ingredients and unwavering dedication. Soon, word of this extraordinary pizza spread throughout the city, and Giordano's became a must-visit destination for locals and tourists alike.

Mama Giordano's "Italian Easter Pie," a double-crusted, cheese-stuffed masterpiece from Turin, Italy.

Over time, Giordano's and Chicago became inseparable. Their pizza, with its signature double crust and a symphony of flavors, captured the hearts and palates of countless pizza aficionados. The original recipe remained sacrosanct, but the brothers embraced creativity, offering a tantalizing array of toppings to suit every taste. Giordano's became a playground for pizza lovers, from classic pepperoni and sausage to exotic combinations.

The Difference Between Pan Pizza and Deep-Dish Pizza

Many Chicagoland pizza joints add tomato sauce to their deep-dish or pan pizzas, but the way the restaurant layers the toppings does not matter. 

Pan Pizza is made with thick dough placed on the bottom and wall of a well-seasoned pan, while deep-dish pizza is made with thin to medium dough all around the bottom and wall of the pan. 

A Pan Pizza Slice.

Deep-Dish Pizza, if you like more bread, look for a Pan Pizza restaurant. Imagine the deep-dish pizza as a 'pie,' with a thinner dough on the bottom and sides.

An Average Looking Deep Dish Pizza Slice.

Today, Giordano's Pizzeria is a culinary institution with locations nationwide. The legacy of Efren and Joseph Giordano lives on, inspiring generations of pizza makers and delighting countless customers. Their story is a testament to the power of family, tradition, and the simple joy of a perfectly crafted pizza.

Giordano's has expanded to over 65 locations in eight states, and its commitment to quality and tradition has earned it a place in the hearts of foodies everywhere. From classic pepperoni and sausage to more adventurous options, there's something for everyone at Giordano's.

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All Deep Dish Pizzas

Compiled by Dr. Neil Gale, Ph.D.