Chicago Fire

Chicago Fire was born of my desire to enjoy the flavors and textures unique to Chicago Pizza and share them with others. I began researching and making pizza after moving out west from Chicago. Premium Wisconsin Mozzarella, separate thin and deep dish dough recipes prepared daily, and a third generation sausage purveyor from Chicagothe same sausage maker that supplied the pizzerias that made Chicago pizza famousare just a few of the examples of my commitment to quality and authenticity. When I opened the first Chicago Fire, I created recipes based on how great they taste, not how much time they take to prepare. There is simply no substitute for time when preparing great tasting food. That philosophy has resulted in what I refer to as an accidental success. It turns out, people enjoy socializing when dining out and appreciate having a little more table time to relax, not to mention the anticipation of that hot, crispy, buffalo wing or the cheesy, flaky, deep dish pizza made to orde...