Contrary to most of the country’s opinion, Chicago does not exist on deep-dish alone. The other kind is “bar pizza,” a pie with cracker-thin crust topped with bubbled, almost crispy, cheese that’s square-cut rather than pie-cut. Since 1940, this liquor store/bar/restaurant has been serving quite a tasty version. Sausage is the preferred topping among the dudes sucking down beers at the bar, and we agree that the fennel-seed-flecked Italian sausage is great. But you’ll be disappointed by the rest of the menu—deep-fried stuff and iceberg lettuce galore—so stick with the signature pizza.