"Pizza pilgrims continue to make the trek to the original location of this renowned deep-dish chain, where a 45-minute wait is worth every second for freshly baked, steaming pies. The walls, scribbled with years of graffiti, are nearly as iconic as the high-walled pies themselves, whose crusts get their signature crunch from cornmeal and searing-hot metal pans with two inch-high sides. Filled with heaps of mozzarella and toppings, like the “Meaty Legend” lineup of spicy pepperoni, Italian sausage, and both Canadian and regular bacon, it’s hard for some to eat more than two wedges here. The Chicago Fire layers hot and spicy flat sausage, fire-roasted peppers, and red onions for a kicky pie. Nonconformists can opt for thin-crust pies, but why?" - Aaron Hutcherson