The secret is patience: Chicago magazine reported that the dough rests for up to six days before it's stretched, which is how Pat's gets a crust this thin and this crackly-crisp without it going limp under the toppings. The order is the sausage pizza — Chicago magazine put it on its list of the city's 50 best things to eat — cut tavern-style into squares, with the fennel-flecked sausage laid on in generous pinches. Out-of-town visitors with serious New York and Philly pizza credentials have come away calling it one of the best pies they've ever had, which is about the highest compliment a Chicago thin crust can get. Start with the pumpkin ravioli, the standout on the Italian side of the menu.
It's a comfortable, unfussy neighborhood room with a small dog-friendly patio of about seven tables for warm nights, and it's busy enough on weekends that calling ahead or ordering for pickup is smart. Pat's opens at 4:30pm on weekdays and 1pm on weekends, closing at 10pm most nights and 11pm Friday and Saturday. No deal here — just one of the city's benchmark thin crusts.
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