Giordano’s, the Chicago-based brand known for its iconic stuffed deep-dish pizza, has introduced its own version of another Windy City classic: tavern-style pizza. The launch comes ahead of National Tavern-Style Pizza Day on October 22, marking a milestone for a brand that has long represented one half of Chicago’s famous pizza identity.
Developed by Giordano’s culinary team, the new tavern-style pizza features an ultra-thin crust that’s both crispy and flaky. According to the company, the dough incorporates a croissant-inspired lamination technique, folding in Giordano’s proprietary Wisconsin mozzarella to create a light texture with a signature crunch in every square.
“Over the past 50 years, our deep-dish has become a symbol of Chicago around the world,” said Nick Scarpino, CEO at Giordano’s. “Now, we’re thrilled to add our incredible tavern-style pizza that will surely become just as famous. The crunch of our tavern-style pizza will become just as iconic as the cheese pull of our stuffed deep-dish pizza.”
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Scarpino, who took over as CEO in late 2024 after a decade at Portillo’s, has made menu innovation a key part of Giordano’s next chapter. In a July interview with PMQ Pizza, he hinted at the new product, calling tavern-style pizza “something missing from our menu” and a way to bring guests in more frequently. “Deep dish is great for birthdays and celebrations,” he said at the time. “Tavern-style pizza is, ‘I need it quick, and I don’t want to cook tonight.’”
Jesse Harris, Giordano’s corporate executive chef, said the goal was to stay true to Chicago’s long-running tavern tradition while maintaining the craftsmanship that fans expect from Giordano’s. “It’s thin, crunchy, and loaded with flavor, exactly what a great tavern-style pizza should be,” Harris said.
The new pizza joins the brand’s existing lineup of stuffed deep-dish and traditional thin-crust offerings and is available for dine-in, carryout, or delivery at participating Giordano’s locations across Chicagoland.
For Giordano’s, the debut represents both a nod to local pizza culture and an effort to expand its appeal. As Scarpino put it earlier this year, “Every brand has to change and adapt—but the one rule is: don’t ruin the brand.”
