At his sprawling Mag Mile joint, self-made bread baron Rich Labriola turns out truly revelatory deep dish, possibly the first improvement on the form in a generation. The double-proofed, focaccia-style dough is lined with mozzarella and then browned to a crackly, caramelized crunch, yielding a crust more flavorful and nuanced than what the tourists queue up for blocks away.
![](/wp-content/archive/dining-drinking/July-2019/The-50-Best-Dishes-in-Chicago/Labriola/Labriola.jpg)