Fontano's Subs & Pizzeria
Robert Hobbs · 543 Google reviewsFontano's Subs & Pizzeria — Loop italian anchored by the Pizza. The flavors don't apologize for being bold, and open late. Kevin Przychodni: "The Italian Ice is legitimately the best I've ever had" [$$, patio]
What 930 diners keep saying
What 930 diners keep saying
verbatim, from Google
“Absolutely PERFECT!! We had just arrived in Chicago when we stopped by Fontano's for a deep dish pizza. Of course, the pizza was to die for, and it also had the longest cheese pull I've ever seen! But what really made this place awesome was Anthony: he was so welcoming and friendly, he made us feel right at home in Chicago!”
“⭐⭐⭐⭐⭐ ⭐⭐⭐⭐⭐ The deep dish was mind blowing. One of the best pizzas I have ever had. I will definitely be back. 🍕”
“Legendary Chicago Institution. Fresh veggies, cold cuts, good cheese, and fresh fresh bread. This is a standout and a favourite for Michigan Avenue office workers.”
“The breaded eggplant sub was delicious, and the staff were so nice and welcoming.”
“You know how food is sometimes so good, you don't want to stop eating even when you're full, so you end up uncomfortably stuffed? Yeah, I have to watch for that every time I come here. Best Italian beef in the city.”
“We came in very close to closing, but Anthony was so welcoming! He was so friendly and the food was absolutely delicious!! We will be stopping by again before we leave Chicago.”
“Amazing pizza! First time visiting Chicago and everyone there was so nice and welcoming! Ian at the cash register made our experience extra special! He gave us recommendations on other places in Chicago and make sure we had everything we needed during our meal! Will be returning for some more delicious pizza!”
“Super yummy!!!! We accidentally dropped half our deep dish pizza and they gave us slices for our dropped pizza! They were super nice about it too, we love Ian (he's a great server) ❤️ This location is also super close to he Bean and the Chicago Art Institute!”
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In the same lane · Italian, mid-range
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