If you’re standing on the corner of Rush and Superior, you’ve probably seen the line. It’s a mix of shivering tourists holding Magnificent Mile shopping bags and locals who are secretly craving a massive cheese pull despite what they tell their friends. Giordano's North Rush Street isn't just a restaurant; it’s basically a rite of passage.
Honestly, Chicago pizza politics are brutal. Everyone has an opinion. You’ll hear people swear by the caramelized crust at Pequod’s or the buttery goodness of Lou Malnati’s. But Giordano’s occupies this weirdly legendary space. It’s the "stuffed" pizza pioneer. People often confuse "deep dish" with "stuffed," but at 730 N Rush St, they’ll show you the difference—usually via a slice that weighs about as much as a small brick.
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The "Stuffed" Secret: It’s Not Just Deep Dish
Most people think deep dish is just a thick pizza. That's wrong. Giordano's specializes in stuffed pizza, which is a totally different beast.
Think of it like a savory pie. There’s a bottom crust, a massive wall of cheese and toppings, and then—this is the kicker—a second, thinner layer of dough on top. Then they lake it in tomato sauce. It’s an architectural marvel. This isn't something you eat with your hands unless you want to spend the rest of the day at a dry cleaner. You need a fork. Maybe a shovel.
The history is kinda cool, too. Efren and Joseph Boglio moved to Chicago from Italy and opened the first spot in 1974. They used their mom’s recipe for "scarciedda," an Italian Easter pie. That’s why the crust feels more like a pastry than a traditional bread-like pizza dough. It’s flaky, buttery, and surprisingly light considering the structural integrity required to hold two pounds of Wisconsin mozzarella.
What to Actually Order (and What to Skip)
If it’s your first time at the North Rush Street location, you’re going for the Chicago Classic. It’s the MVP. Pepperoni, mushrooms, green peppers, and onions. It’s balanced. Sorta.
But here’s a pro tip: the appetizers are sleeper hits. Most people ignore them because they’re saving room for the main event, but the Italian Beef and Giardiniera Arancini are legitimately good. It’s a very Chicago mashup—fried risotto balls stuffed with spicy peppers and beef.
Wait times are the enemy.
Deep dish—specifically stuffed pizza—takes 45 to 60 minutes to bake. That’s not a "slow service" thing; it’s a physics thing. If you walk in starving, you’re going to have a bad time.
- The Move: Order your pizza as soon as you check in with the host. Don't wait until you're seated.
- The Lunch Hack: They have a 6-inch individual stuffed pizza for lunch. It’s much faster and won't leave you in a food coma until 2028.
- The Thin Crust Curveball: Locals actually eat a lot of thin crust. Giordano's version is "Tavern Style"—cut into squares, very crispy. It’s great, but honestly, if you’re at the flagship Rush Street spot, you’re there for the monstrosity.
The Vibe at 730 N Rush St
This specific location is huge. It’s got about 8,000 square feet of space and a massive private event area upstairs that can hold like 300 people. It feels more "modern loft" than "old school red checkered tablecloth" these days. You get exposed brick, high ceilings, and that hectic Gold Coast energy.
It’s loud. It’s busy. You’ll see "Thou Shalt Eat Pizza" painted on the walls, which feels like a reasonable commandment in this neighborhood.
Why Locals Give It a Hard Time
You’ll see a lot of "Giordano's is a tourist trap" talk on Reddit. It’s a popular take. Some people think the sauce is too sweet or the crust is too bland compared to the cornmeal crunch of other spots.
But there’s a reason it’s survived for 50+ years. Consistency. Whether you’re at the Rush Street flagship or a random suburb, that cheese pull is going to be identical. It’s comfort food on a massive scale. If you’re a "crust person," you might find it a bit doughy. If you’re a "cheese person," this is basically your Mecca.
Planning Your Visit: Logistics
Parking on Rush Street is a nightmare. Don't even try it. Use a rideshare or take the Red Line to Chicago Ave and walk over.
If you’re visiting during the holidays or a big convention weekend, the wait can easily hit two hours. The North Rush Street location is right near the Magnificent Mile, so it catches all the overflow from Michigan Avenue shoppers.
Actionable Steps for Your Visit:
- Pre-order is key. If you’re doing carry-out, use the app 45 minutes before you want to eat.
- Share everything. A "Small" (10-inch) stuffed pizza sounds tiny. It is not. It feeds 2-3 adults easily.
- Ask for "well done." If you want a bit more structural integrity and a crispier top, ask them to leave it in for an extra few minutes.
- Take the leftovers. Stuffed pizza actually reheats incredibly well in an air fryer or oven (skip the microwave, it’ll turn into a soggy mess).
Don't let the "tourist trap" labels scare you off. There’s something genuinely fun about sitting in a packed dining room in the heart of the Gold Coast, waiting for a server to lift that first slice and create a three-foot string of cheese. It’s part of the Chicago experience, plain and simple.
Go for the Chicago Classic, grab a local Goose Island beer while you wait, and make sure you don't have any strenuous activities planned for at least four hours afterward. You’re going to need a nap.