Chicago · Dallas · Est. 1987
Carmine’s
South Loop
Made the way the old neighborhood intended.
3
Generations
2
Locations
38
Years
4.9
Google Rating
Est. 1987 · Family Owned
Three generations. Two cities. One recipe.
Carmine Russo opened the first pizzeria on South Michigan Avenue in the summer of 1987 with a coal-fired oven, his grandmother’s dough recipe, and forty bucks left over from rent. He didn’t have a sign for the first three weeks. The neighborhood showed up anyway.
Today his son Marco and daughter-in-law Elena run both locations — Chicago and Dallas — with the same dough, the same oven temperature, and the same rule: nothing gets rushed, and nothing gets compromised.
From the Kitchen
The pizza Chicago argues about.
Deep Dish · Serves 2–3
The South Loop Classic
Two inches of hand-layered mozzarella, crushed San Marzano tomatoes, fennel sausage, butter crust. Minimum 45-minute bake.
$34
Thin Crust · Medium
Margherita Tradizionale
House-pulled fior di latte, original tomato sauce, windowsill basil. Fired at 850° on a cracker-thin crust.
$22
Salad
House Caesar
Romaine hearts, house-made caesar dressing, shaved Parmigiano-Reggiano, sourdough croutons.
$16
Order online for pickup.
Chicago and Dallas. Ready in 30 minutes or we’ll call you.