It’s kind of blasphemous to visit Chicago and not indulge in a deep-dish pizza, and the pan pies at Pequod’s (they’ve been churning them out since 1970) are the best money can buy. Sure the crust is simultaneously crispy and pillowy and the toppings bountiful, but it’s the extra layer of cheese between the dough and the pan that’s helped them stand the test of time.

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