The ‘Tavern-Style’ Pizza Takeover
In the suburbs of Chicago where they both grew up, it was just pizza, according to Brittany and Brennan Grosvenor, the couple behind Proof in Portland, Oregon. Ordering came down to the question of “thin-crust, deep-dish, or double-dough,” Brittany recalls of her family’s Friday night tradition. The Grosvernors sell the former at Proof, though the […]
In the suburbs of Chicago, Brittany and Brennan Grosvenor, the couple behind Portland, Oregon’s Proof, recall their family’s Friday night tradition of ordering pizza. Common choices were thin-crust, deep-dish, or double-dough. Although tavern-style pizza is more widely recognized across the Midwest, including in Chicago, Milwaukee, Minnesota, and St. Louis, it is often overshadowed by deep-dish pizza.
Known for its thin, cracker-like crust and lattice cut, tavern-style pizza prioritizes lightness and crispness, making it a popular choice for sharing. Bradley Shorten, who operates Kim’s Uncle Pizza in Westmont, Illinois, and La Merna in Washington, D.C., explains that the grid-like cut of tavern-style pizza contributes to its shareability, especially as it fits perfectly on cocktail napkins.
As tavern-style pizza has gained popularity in recent years, the trend has also spread to other cities, with new pizza spots opening up across the country. For some Chicagoans, these openings provide an opportunity to correct misconceptions about their city’s pizza culture, while for others, they offer a chance to embrace the tavern-style pizza tradition that has deep roots in the region.
Mike Fadem, who opened a second location of NYC’s popular Ops pizzeria, has introduced a tavern-style pizza called the "tavernetta" to his menu, drawing inspiration from his hometown of St. Louis and other thin-crust traditions in the region.
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