Chicago, like many cities, jumped on the pan pizza bandwagon this year. People spending long days at home wanted nothing so much as a hearty, square-cut slab of cheesy action, preferably one dotted with grease-collecting cups of pepperoni. Restaurants that served small plates and charcuterie pivoted to Detroit-style pizza, underground Grandma pie pop-ups proliferated on the Instagram-Venmo black market, and one Michelin-starred chef traded his intimate restaurant for a Sicilian carryout window. All this in a town that’s synonymous with deep-dish.
“Midwesterner has been a wonderful addition to my weekly reading! As a lover of history and cooking both, I appreciate the way it’s brought so many little-known stories about Midwestern food out to where the rest of the world can appreciate the diversity and deliciousness of our region.”
—Ari Weinzweig, co-owner and founding partner, Zingerman’s Community of Businesses, Ann Arbor, Michigan