| PIZZ'A CHICAGO
"Voted #1 in Santa
Clara County!"
Delivering the
San Francisco Bay Area's BEST
CHICAGO STYLE,
DEEP DISH
GOURMET PIZZA
7 Days A Week!!!
"A Pizza a day...
That's all we ask!"
Tell us what you think!
Send us feedback
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Gallery
Reviews:
Voted "Best Pizza" by- San Jose Metro &
CitySearch.com three years in a row 2005 - 2007!
Rated *** by David Beck of the San Jose Mercury News
Voted "Best Pizza"-San Jose Mercury News
Voted "Best Pizza" by the readers of the Palo Alto Weekly
Rated *** by Sheila Himmel of the San Jose Mercury News
Highly Rated by Scott Fisher of the San Jose Mercury News
Entertainment Book "Members Choice"
Raved about in San Jose Magazine & Chicago Tribune
Top 10 Reasons To Eat At
Pizz'a Chicago...
| 10. |
If you don't, we'll hold our breath until you
do. |
| 9. |
You've
always got a friend here. |
| 8. |
We keep
hoping that his Airness will eat here; you wouldn't want to miss
that would you? |
| 7. |
We let you
talk with your mouth full. |
| 6. |
Your mother
would want you to. |
| 5. |
This might
be the closest you ever get to Chicago! |
| 4. |
We need the
money. |
| 3. |
You'll have
an alluring, sexy glow after eating one of our pizzas. |
| 2. |
We might
even name a pizza after you. |
| 1. |
Hey, Glen
Campbell ate here, shouldn't you? |
|
Palo
Alto- Order Now | San Jose- Order Now | Santa
Clara- Order Now |
Palo
Alto Location | San Jose Location | Santa
Clara Website |
Printable
Menu
Franchise Opportunity
Greetings Pizza Lover!
(Juan & Theo)
Welcome to Pizz'a Chicago! We have made your online experience more user friendly by
including complete, interactive menus with online ordering and color
images of our menu items. Make sure you visit each location's website as there
are some menu & price variations. Let your stomach be your guide and
enjoy our delicious fare!
We strive to make choices at
Pizz'a Chicago that contribute to a more sustainable lifestyle and a
healthier diet for our guests. For this reason we use unbleached paper
products because bleaching paper products hurts the
environment and is completely unnecessary. We also recycle everything
the communities we're in accept. We have begun using biodegradable
"plastic utensils" which are actually made from corn starch. Much of our
other "take out" containers that look like plastic are actually corn
starch as well. We're adding filtered water to our restaurants in order
to cut down on the millions of gallons of petroleum used each year to
make plastic water bottles as well as the plastic bottles that end up in
landfills. This filtered water will also benefit your body because it's
actually cleaner than most bottled waters sold today. We use sea salt
and fresh ground pepper on all our tables and only kosher salt in the
kitchen. We are also one of the few pizza places that use fresh parmesan
on our tables. We offer lactose-free soy cheese. Our tomato sauce is
preservative free and our mozzarella is "Grande" brand from Wisconsin
which is the highest quality of cheese. We are striving to eliminate any
highly-processed foods from our recipes and are considering using
organic produce. We would appreciate
your feedback. Taste the difference and know that our planet is
benefiting more when you eat your pizza at Pizz'a Chicago.
Restaurant Menus, Hours, Locations and Other
Information:
How It All Began...
I spent my early years of the late sixties in the northern most neighborhood of Chicago known as Rogers Park. I lived three blocks from Lake Michigan and the Rogers Park beach where we spent many summer days to beat the oppressive heat and humidity. My mom had all six of my siblings and I in six years. We lived in a 2 bedroom second floor apartment on the corner of Clark and Touhy above a bar. Often the sound of live bands below filled our apartment. We amused ourselves partly by throwing water balloons at the buses that stopped at our corner in the summertime and snowballs at those same buses in the winter.
We could never afford to eat out. Even coca-cola was a luxury so I grew fond of lemonade “Kool-aid”. We sometimes worked with our dad doing odd jobs for the landlord to help pay the rent. In spite of these apparent hardships I never really felt poor and having my siblings gave me an abundance of playmates. We were taught that accepting charity from others was not proper so I don’t know what came over me one afternoon.
You see, when I was six years old a place called Danny’s Pizzeria had just opened up downstairs next to the bar. I had never had pizza before but the smell wafting from their back door into the alley where we played was enchanting. I longed to taste this food that smelled so delicious. On that fateful afternoon, Danny’s son, who was about my age was standing outside of the backdoor eating a slice of sausage pizza. I knew I ached to try it so I asked “can I have some” (thinking a bite of his was the most I could hope for). He went inside. His dad came out a moment later and sized me up, as if he was trying to decide whether I would blab to the whole neighborhood that he was a “pushover” for free food. He went back inside with his son so I thought all was lost. Moments later his son emerged with a whole slice of sausage pizza all for me! That first bite was one of the most memorable bites of food I’ve ever eaten in my whole life; the tanginess of the sauce, the chewiness of the crust and that gooey tantalizing mozzarella! I became ravenous and quickly devoured the whole slice. I was in love!
I believe destiny smiled on me that day. Sixteen years ago
I followed that call and opened my first Pizza Chicago with co-founder
Art Harris.
I continue to feel the passion of that young boy experiencing his first taste. I care deeply about serving the best tasting, highest quality pie around. If you are not completely happy with your food for any reason, let us know so we can ensure you leave satisfied.
Sincerely,
Theo Reynolds
Founder, Pizz’a Chicago
P.S. To this day my litmus test when I try a new pizza place is a slice of cheese and sausage.
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