Sit down to a meal the way Chicago intended it – big, bold, and jam-packed with the kind of flavor you only get from doing things right. At UNO’s, we make our dough fresh every day and let it rise for at least 24 hours. Our toppings are hand-chopped. The crust for each pizza is hand-stretched. And our craft brews are local and rotated often. Because we do it with craft, or not at all. See, back in 1943, we were the guys that went deep when the pizza world was still seeing nothing but flat. We made dough with a tall edge, topped with homemade sauce and more cheese than you could believe. That’s Chicago deep dish pizza, and we invented it. Our Chicago thin crust comes with a deep-dish attitude too. In fact, we have a whole menu of apps, entrées, and desserts so chalk-full of flavor we’ll have your taste buds screaming uncle. Craft is what we know – the same thing we’ve been serving ever since. We’re keeping the taps flowing and the pizza coming! At UNO’s, in craft we trust.
