Pizza Barra at Labriola Chicago

Pizza Barra, a unique dining concept by the dynamic dough duo Rich Labriola and Chef Chris Macchia, joins the micro food hall, Labriola Chicago at 535 N Michigan Ave. The addition of the innovative Pizza Barra’s award-winning pies only heightens the guests dining experience and adds to the multitude of tempting options at Labriola Chicago.

To celebrate National Pizza Day on February 9, 2016, Labriola Chicago will offer complimentary Pizza Barra samples to guests dining between 11:30 a.m. and 1:30 p.m or dine at home with free delivery through Caviar, February 9 – 11.The menu features two distinct pizza styles for new and old tastes and highlights a fantastic crust inspired by the Chief Doughboy, Rich Labriola.

• The Deep Dish Pan Pizza uses focaccia dough with no side crust – the cheese is brought all the way to the edge of the pan, there is no crust getting in the way of pure and decadent cheesiness. This also enables the cheese to caramelize to a sweet, slightly burnt deliciousness.
• The classic Chicago Thin Crust is baked to crispy perfection in the restaurant’s deck ovens, and is topped with traditional ingredients, as well as Chicago favorites like Italian Beef.

Pizza Barra’s pizza has been recognized among Chicago’s influential media, including ABC’s Steve Dolinsky and Crain’s Chicago Business. Dolinsky has marked Pizza Barra as the #1 Deep Dish in the Chicagoland suburbs.