Great new pizza place on the West side called 7Stone. I can’t vouch for their eat-in atmosphere, beer selection, or their artisan wood-fired crust (which I hear is good), but the “7 stone crust”–called a deep dish but is more accurately a pan-style thick crust–is fantastic, if you’re in-to that sort of uber high-carb greasy thing [which I sure as shit am].

Crust, cheese, toppings, sauce, in that order, so the crust cooks better. And for carry out, they generally refrain from cutting the pizza to allow you to reheat / crisp it up upon arriving home–rightly so.

Worth every carbohydrate & lipid.