“It tasted just like home” is pretty flattering coming from an east-coast expatriate describing a Chicago thin-crust pizza joint, but during a trip to Dante’s Pizzeria a transplant from Philly stamped the Logan Square punk-rock pizza spot with her seal of approval…Dante’s carries megaslices of pizza (including a daily special) and has an endearing “up yours, here’s your food” aesthetic. The mammoth specialty pizzas will easily clog up to four people with greasy goodness—the Inferno alone has poblanos, pepperoni, giardiniera, bacon, garlic, jalapeño, sausage, red onion, and banana peppers. We tried the Beatrice, which featured a sloppy mess of garlic sauce, button mushrooms, and portobellos. It was perfectly terrible for me, and I loved it. Though the crust is paper thin (and shrouded in grease), it holds its flavor well and is great to dip in a side of red sauce when you reach the end of a slice…I’d also be remiss if I didn’t mention that during our last visit the kitchen was blaring Lightning Bolt while the close-quartered dining room rocked Engine Down. The competing soundtracks made me like the place even more.

Chicago Reader


“You’ll find jumbo, foldable pizza slices at this BYOB spot in Logan Square, brought to you from the folks behind High Dive and The Rocking Horse. As the name suggests, the look and menu takes its inspiration from Dante’s Inferno; a prime example is “The Inferno,” a signature pizza with spicy toppings arranged in ring formations, a la the rings of hell. The crust is crispy and chewy in typical New York-style, but cheese blends and sauces will take notes from favorite hot spots around Chicago. There’s also a solid line-up of subs, wings, sausages, stromboli and a host of apps.”


“I’m a huge fan of Dante’s gigantic slices of New York-style specialty pizza. Their focus on creative, unique ingredients with a satanic twist sometimes makes for some bizarre concoctions (like the Charon, which is decked out with shrip, prosciutto, pineapple, and jalapeño) reminiscent of certain other Satan-friendly purveyors of elevated fast food. My favorite is the mighty Minotaur specialty pie, which is topped with Italian beef, giardiniera, peppers, garlic, provolone, and mozzarella; it’s an aggressive, delicious onslaught of strong flavors. What Dante’s lacks in options (pizza is available by the slice or as a 20″ extra large pie), it more than makes up for in memorable flavor combinations and overall quality. The extra-thin crust is as good as any you’ll find in the city; it’s crispy enough to keep the titanic piles of toppings contained, but flexible enough to handle being folded in half. Their audacious, over-the-top pizza is one of my go-to recommendations for those looking for something outside the Chicago staples.”

Chicagoist, "The 20 Best Pizzas in the

Chicago Area"


“Dante’s has New York-style pies, a Catholic motif, and chef fans in Giuseppe Tentori, Matthias Merges, and Mindy Segal.”, "14 Chef Approved Chicago



“Devotees of the original location and all its dark mythological and occult imagery, will not be disappointed. The Avondale location blows out the theme with more dark, hell-inspired paintings and some surprising new touches, such as a church pew for seating and a garbage cover made to look like a confessional.”