 Home Run Inn’s thin-crust pizza (actually, it's more of a medium-thick crust) is as good today as it was in 1947 when the late Nick Perrino started the whole thing. The size of the place has expanded since then and the next generation is at the helm, but on any given evening its wide customer base is enjoying pies just the same. It's a well-oiled machine, so pizzas come without too much wait. When you do wait, however, the people-watching is interesting. Why is the pizza so good? Home Run makes its own sausage, blends three different kinds of mozzarella cheese and makes a lush, tasty sauce and a properly chewy crust. We’re partial to the Chicago’s Best, a blend of that aforementioned sausage, pepperoni and smoky bacon. There are several (admittedly more watered-down) locations throughout the city and suburbs.
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Home Run Inn Restaurant is one of our 2012
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