I have one beef with Green Mill: they make a big deal about having authentic Chicago-style pizza when they can't even get the order of ingredients right. There are people who like to claim you can't make NY-style pizza without dough made with water from Long Island Sound, or Chicago-style pizza without the seasoned pans from decades of pizzas. Those things are a matter of taste (more aptly, pretense). But it is NOT a matter of taste that Green Mill does not make Chicago-style pizza. By definition, Chicago-style pizza is one with a deep, hand formed crust, followed by mozzarella, and topped off with crushed tomatoes. Green Mill thinks Chicago-style pizza = deep dish. That is simply untrue. If the top of your pizza is anything other than red, you do NOT have Chicago-style pizza. Please go to Chicago, order pizza from Gino's East/Lou Malnati's, and bring a note pad.
Pros: laid back, good parking
Cons: not chicago pizza