If you live anywhere near the Illinois-Indiana border, you already know the drill. You aren't just going out for a "pizza." You are making a pilgrimage. For years, South of Chicago Restaurant has been this weird, wonderful anchor in the South Suburbs and Northwest Indiana food scene, specifically the legendary spot in Dyer. It’s the kind of place where the air smells like cornmeal and bubbling provolone the second you step out of your car.
It’s crowded. It’s loud. Honestly, it’s exactly what a pizza joint should be.
The thing about South of Chicago isn't just that they make food; it's that they managed to capture a very specific regional identity. While downtown Chicago fights over whether tourists should eat deep dish or thin crust, the folks south of the city have been quietly perfecting "tavern style" and "double decker" pizzas for decades. This place basically took the best of the city’s culinary DNA and dragged it south, away from the skyscraper prices and the nightmare of valet parking.
What Actually Makes South of Chicago Restaurant Different?
Most people think "Chicago style" means a three-inch-thick lasagna-looking thing you eat with a knife and fork. Wrong. If you talk to anyone who grew up in the 708 or 219 area codes, they’ll tell you that real Chicago pizza is thin, crispy, and cut into squares. South of Chicago knows this. They lean into it.
But they also do the double-decker.
Let's talk about the double-decker for a second because it’s a structural marvel. It isn't just two pizzas stacked on top of each other—that would be a mess. It’s a delicate balance of two thin layers of dough with a massive amount of cheese and toppings stuffed in the middle, then crimped at the edges. It’s heavy. If you drop a large one on your toe, you’re going to the ER. But the way the cheese stays molten in the center while the exterior gets that cracker-like crunch? That’s the secret sauce.
The Crust Controversy
Some people complain it takes too long. Well, yeah.
You can't rush a double-decker. If you try to bake that thing in ten minutes, you end up with raw dough in the middle and a sad, soggy bottom. You're looking at a 30 to 45-minute wait on a busy Friday night. Most regulars know this, so they grab a drink, maybe some of those breadsticks that are basically just vehicles for garlic butter, and they wait. It’s part of the ritual.
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Why the Dyer Location Became a Cultural Landmark
While there have been different iterations and even name tweaks over the years, the spot in Dyer, Indiana, remains the heart of the brand for most fans. Why Indiana? Because the "Region"—as Northwest Indiana is called—is essentially an extension of Chicago's South Side.
The demographics are the same. The work ethic is the same. The obsession with high-quality, unpretentious Italian-American comfort food is definitely the same.
When you sit down at South of Chicago Restaurant, you’re seeing three generations of a family sharing a meal. You see guys in steel-toe boots sitting next to people in suits. It’s an equalizer. In a world where everything is becoming a sanitized "fast-casual" chain owned by a private equity firm, South of Chicago feels... real. It’s got character. The booths have seen things. The walls have history.
The Menu Beyond the Pizza
Look, you go for the pizza, but you stay for the stuff you didn't expect to like as much as you do.
- The Italian Beef: It’s dipped. It has to be dipped. If you order it dry, we can't be friends. They use a solid au jus that isn't just salt water; it actually tastes like slow-roasted beef drippings and black pepper.
- The Wings: Surprisingly solid. They aren't trying to be a buffalo wild wing clone. They’re just honest, crispy wings that hold up against the sauce.
- Pasta: It’s standard "red sauce" fare, but the portions are massive. It’s the kind of meal that ensures you have lunch for the next two days.
Addressing the "Service" Rumors
If you look at Yelp or Google Reviews from five years ago, you’ll see some people complaining about the wait times or the "abrupt" service. Here is the reality: it’s a high-volume independent restaurant.
It gets hectic.
If you want a server to bow to you and explain the "notes of oak" in your soda, go somewhere else. If you want someone who knows the menu inside out and can navigate a crowded dining room with four pizzas balanced on their arms, this is your place. The service is efficient. It’s South Side efficient. They aren't rude; they’re just busy making sure your pizza doesn't burn.
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The Science of the "Square Cut"
Why do they cut it into squares? There is actually a historical reason for this tavern-style tradition. Back in the day, Chicago taverns would serve pizza as a snack to keep people drinking. Since they didn't always have plates, the square cut (or "party cut") made it easy to put a small piece on a napkin.
At South of Chicago, this tradition lives on. The corner pieces are the best—don't let anyone tell you otherwise. They have the most crunch. The "middle" pieces are for the people who want maximum cheese saturation. It’s a communal way of eating that encourages sharing, which is probably why the atmosphere always feels so social.
Navigating the Weekend Rush
Don't just show up at 6:30 PM on a Saturday and expect a table for six immediately. That’s rookie behavior.
If you’re planning a visit to South of Chicago Restaurant, you have to strategize.
- Call Ahead: Even if they don't take formal reservations in the way a fancy bistro does, calling to check the "wait" saves you from standing in the vestibule for an hour.
- The "Off-Peak" Secret: Go at 3:00 PM on a Tuesday. I’m serious. The pizza is just as good, the kitchen is relaxed, and you can actually hear yourself think.
- Carry-Out Strategy: If you're taking a double-decker home, crack the box open slightly in the car. If you seal it tight, the steam will turn that glorious crispy crust into a sponge by the time you get to your driveway.
What Most People Get Wrong About the Ingredients
There’s a myth that all great pizza requires imported flour from Italy and tomatoes grown on the slopes of Mt. Vesuvius. While that’s great for Neapolitan style, it’s not what makes a South Side pizza work.
South of Chicago relies on high-gluten flour that can stand up to the weight of their toppings. They use a specific blend of mozzarella that has a higher fat content, which is why you get that "pull" that looks like a commercial. And the sausage? It’s not those little frozen pellets. It’s big, hand-pinched chunks of seasoned pork with plenty of fennel. That fennel is the "South of Chicago" signature. Without it, it’s just a sandwich.
Is It Worth the Drive?
If you're coming from the North Side or the Loop, you're looking at a 45-minute to an hour drive, depending on how much of a mess the Dan Ryan is.
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Is it worth it?
Yeah. It is.
There’s something about leaving the city limits and hitting the more industrial, sprawling landscape of the South Suburbs that primes your appetite. You feel like you've earned the meal. Plus, the price point is significantly lower than what you’d pay for a "boutique" pizza in Logan Square or River North. You get more food, more soul, and a more authentic experience.
Actionable Steps for Your Visit
If you're ready to tackle South of Chicago Restaurant, here is your game plan to ensure you don't look like a tourist:
- Order the "Special": Usually, their house special includes sausage, mushroom, onion, and green pepper. It’s the gold standard for a reason. The moisture from the veggies interacts with the fats in the sausage to create a perfect micro-climate inside the crust.
- Ask for "Well Done": If you like a bit of char on your cheese and an extra-sturdy base, ask for the pizza well-done. It adds maybe two minutes to the cook time but changes the texture entirely.
- Bring Cash: While they take cards, it's always faster and appreciated in these local staples to have cash on hand, especially for tipping the hard-working staff.
- Prepare for Leftovers: A medium double-decker feeds three hungry adults. Don't over-order unless you have plenty of fridge space.
- The Reheat Method: Never, ever use a microwave for South of Chicago leftovers. Use a cast-iron skillet on medium heat with a lid for three minutes, or an air fryer at 350 degrees for four minutes. It brings the crunch back to life.
South of Chicago Restaurant isn't trying to change the world. They aren't trying to win a Michelin star or follow the latest "hot honey" or "truffle oil" trends. They just make really good, really heavy, really consistent pizza for people who give a damn about tradition. In a food world that's constantly chasing the "new," there's something deeply comforting about a place that knows exactly what it is and refuses to change.
Go there. Get the double-decker. Don't wear a white shirt. You’ve been warned.