Deep-Dish Pizza: The Original Pizzeria Uno, Chicago

Tracking down the birthplaces of classic American dishes is not as difficult as it may sound. In 1943, friends Ike Sewell and Rick Ricardo opened Pizzeria Uno in Chicago's River North neighborhood. Although pizza had already made inroads in America, Sewell Americanized the dish by adding cornmeal (plentiful thanks to Chicago's Midwest location) to the crust and by turning it into a deep-dish pie that incorporated sliced cheese topped with meats, vegetables and sauce. Although it has evolved into a worldwide chain named Uno Chicago Grill—with locations as far-flung as London and Lahore—the original Pizzeria Uno and spinoff Pizzeria Due are still around. Although frequently crowded, the pizza is well worth it.

For more information: Pizzeria Uno