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• Ah yes, the Chicago deep dish debate. Who has the best? Gino's, Lou Malnati's, Giordano's, Bartoli's? You can't really go wrong, but my answer is Pequod's. They caramelize their crust in a unique way and don't over do the cheese which can often be done with deep dish. This place does not take reservations and usually has a wait so get there a little early.