If you grew up around Chicago, you know the drill. You don't just "get pizza." You pick a side. For a lot of families in the western suburbs, that choice starts and ends at the Home Run Inn Hillside location. It’s right there on Harrison Street, tucked away but impossible to miss if you’re craving that specific, buttery, almost-cracker-like crust that has basically become a regional obsession since 1947.
Honestly, it's a bit of a local landmark.
People drive from all over the place just to sit in those booths. Sure, you can buy the frozen version at Safeway or Jewel-Osco—and let’s be real, it’s arguably the best frozen pizza on the market—but it’s not the same. It never is. There is something about the way those industrial ovens in Hillside sear the sausage and caramelize the cheese that a home kitchen just can’t replicate.
It’s about the vibe. The smell of yeast and scalded cheese hitting you the second you walk through the doors. It’s loud, it’s busy, and it feels like a slice of Chicago history that hasn't been polished into some corporate, soul-less version of itself yet.
The Hillside Factor: More Than Just a Satellite Location
Most people know the original Home Run Inn started on 31st Street. That’s the legend. But the Home Run Inn Hillside location is where the brand really cemented its status as a suburban powerhouse. It’s a massive space. We’re talking about a dining room that has seen thousands of little league trophies, awkward first dates, and retirement parties where the guest of honor definitely ate too much thin crust.
What makes Hillside unique is the consistency.
Consistency is hard. Most restaurants fail because they can't do the same thing twice. But at Hillside, the kitchen staff seems to have this down to a literal science. The sausage is still that coarse-ground, fennel-heavy recipe that Joe Perrino perfected decades ago. They don't skim on the fats. They don't try to make it "light." It’s indulgent, heavy, and exactly what you expect every single time you sit down.
Interestingly, this location also serves as a hub for the community. You’ll see local high school jerseys on the walls and a mix of people that perfectly represents the melting pot of the near-west suburbs. It isn't just a place to eat; it’s a place where the neighborhood actually happens.
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That Crust Is a Technical Marvel (No, Seriously)
If you ask a pizza nerd about Home Run Inn, they’ll talk about the "lamination" of the dough. Most Chicago thin-crust spots—what we call "Tavern Style"—use a rolling machine to get the dough thin. But Home Run Inn’s process at the Hillside kitchen involves a specific layering technique.
- It creates a flaky texture.
- The bottom stays crisp while the middle remains slightly chewy.
- The edges get that "fried" taste because of the high fat content in the dough recipe.
It’s almost like a savory pastry. That’s the secret. Most pizza dough is just flour, water, salt, and yeast. This stuff? It’s rich. When you combine that with their proprietary cheese blend—which includes a high-grade mozzarella that doesn't just melt, it browns—you get those little "leopard spots" on the cheese that provide a smoky contrast to the sweet tomato sauce.
Why Hillside Beats the Frozen Aisle Every Time
We have to talk about the frozen pizza elephant in the room. Home Run Inn is a massive player in the national frozen food game. They ship millions of boxes. And yeah, it’s great for a Tuesday night when you’re exhausted. But the Home Run Inn Hillside experience offers something the box can't: the "Deck Oven" effect.
Commercial deck ovens pull moisture out of the dough in a way your home oven simply cannot do. At home, the steam often gets trapped between the pizza and the stone or pan, leading to a "floppy" middle. In Hillside, the heat circulation is designed to crisp the bottom instantly.
Plus, there’s the menu variety.
You’re not just stuck with sausage or pepperoni. You can get the "Laura’s Favorite" or go deep into their salads, which, surprisingly, are actually good. Most pizza places treat salad as an afterthought—wilted iceberg lettuce and a single cherry tomato. Hillside actually puts effort into the greens, which sort of helps justify eating six squares of a meat-heavy pizza. Sorta.
The Logistics of a Visit
If you’re planning to go, especially on a Friday or Saturday night, be ready. It gets packed.
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- Parking: The lot is decent, but it fills up fast.
- Wait times: They can stretch to 45 minutes during peak dinner rushes, but they have a solid system for moving people through.
- Carry-out: If you’re local, the carry-out entrance is usually buzzing. It’s a well-oiled machine.
One thing that people often overlook is the bar area. If you’re solo or just with one other person, grabbing a stool at the bar is the "pro move." You get the full menu, faster service, and you can watch whatever game is on without the roar of a 20-person birthday party behind you.
Addressing the "Is It Still Good?" Debate
Whenever a family-owned business scales up as much as Home Run Inn has, people get skeptical. They say, "Oh, it was better in the 80s," or "The quality dropped when they started selling in grocery stores."
I’ve spent a lot of time looking into this, and honestly? The Perrino and Costello families have been pretty obsessive about keeping the specs the same. They still use the same flour mill. They still source their meat from the same types of suppliers. The Home Run Inn Hillside location is often used to test quality because it’s such a high-volume spot. If something is wrong with the recipe, they’ll know within an hour because the regulars will complain.
Chicagoans are not shy.
If that crust isn't flaky enough, someone is going to tell the manager. That feedback loop is exactly why the Hillside location hasn't succumbed to the "chain-ification" that ruins so many other local legends. It still feels like a neighborhood joint because the people eating there treat it like one.
Hidden Gems on the Menu
Everyone goes for the pizza. Obviously. But if you’re a regular, you know there are a few other things worth the calories.
- The Wings: They aren't just "pizza place wings." They’re actually crispy.
- Garlic Bread: It’s overkill with the pizza, but also... is it? No. It’s great.
- Mozzarella Sticks: Classic, thick, and served piping hot.
The Cultural Impact of the Hillside Location
There’s a reason why, when people move away from Chicago, they ask their parents to dry-ice ship them Home Run Inn. It’s a taste of home. For those in Hillside, Berkeley, Westchester, and Elmhurst, this specific restaurant is the backdrop of a thousand memories.
It’s where you went after the wake. It’s where you went after the graduation.
It’s a "third place"—that concept sociologists talk about where you aren't at home and you aren't at work, but you feel like you belong. In a world where everything is becoming an app or a ghost kitchen, having a massive, brick-and-mortar pizza fortress like Home Run Inn Hillside is actually kind of important. It anchors the community.
Making the Most of Your Trip
If you’re heading to Hillside for the first time—or the first time in a long time—don’t just rush through.
Take a second to look at the photos on the walls. Look at the way the kitchen operates; it’s like a choreographed dance. Order your pizza "well done" if you like that extra snap in the crust. Most importantly, don’t forget that this place is a piece of living history.
Actionable Steps for the Best Experience:
- Time it right: Aim for a late lunch (2:00 PM) or an early dinner (4:30 PM) to avoid the soul-crushing waits.
- Order the Sausage: Even if you’re a pepperoni person, try the sausage. It’s the signature for a reason.
- Check the Specials: They often have seasonal deals or drink specials that aren't widely advertised on the main website.
- Join the Rewards: If you’re going to eat there more than twice a year, their loyalty program actually pays off fairly quickly.
The Home Run Inn Hillside is more than just a place to grab a quick bite. It’s a destination that has managed to survive the rise of fast-casual dining and the decline of sit-down family restaurants by simply being better at what they do than anyone else in the area. Whether you're there for the nostalgia or just the butter-fat content of the crust, it remains a mandatory stop on any real Chicago food tour.