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And we proudly serve our guests with a top-notch guest experience.” The well-respected Pizzeria Uno name is a draw for sure. We are not only seeing increased hotel guest traffic, but we are also seeing customers from the local community frequent the restaurant, which hadn’t happened previously. “We have seen revenue increases from day one. “To bring the iconic Pizzeria Uno brand to our hotel has been an amazing opportunity,” said Victor Ravago, who is part of Bravo Hospitality Group, the franchisee behind the opening. This marks the first time Pizzeria Uno has expanded its original Chicago deep-dish recipe outside its iconic Downtown location, which opened nearly 80 years ago. This new Pizzeria Uno location, previously an unbranded restaurant, is located in Schiller Park, serving the Rosemont and O’Hare areas as part of a soon-to-be-converted Delta hotel. The first of these hotel conversions to open is a Chicago-area hotel that held its soft launch earlier this year and is now gearing up for its grand opening on August 26th. It has since launched a strategic plan to find additional qualified hotel owners across the country looking to revamp their food and beverage program by bringing a well-known brand into their establishment. The brand has celebrated several successful hotel conversions this year, according to a press release. Pizzeria Uno, the neighborhood pizzeria franchise known worldwide as the birthplace of Chicago-style deep-dish pizza, has set its sights on a new industry: hospitality. Related: Jonathan Porter: Chicago-style pizza and where to eat it A Chicago-area hotel is the first to convert its restaurant into a Pizzeria Uno location, with its grand opening scheduled for August 26.Pizzeria Uno, the birthplace of Chicago-style deep-dish pizza, wants to become the preferred pizza brand within the lodging industry.You’ll need the space because after only two slices, your hunger will be obliterated, and you’ll want to save the rest for when you’ve recuperated. Make room in your refrigerator before you leave. However, I assure you, it will most certainly be worth the wait. Please, please remember that these are big pizzas, so they will very likely take 45-60 minutes to bake. The outdoor patio makes for a great people-watching spot, though.ĭeep-dish choices include your typical cheese, sausage, or pepperoni, along with interesting flavors like BBQ chicken, Spinoccoli (spinach and broccoli), and the Numero Uno’extra cheese, sausage, pepperoni, mushrooms, onions, and green peppers. It’s no surprise that Uno fills up so quickly, considering its small size: 18 small tables, 5 booths, and an 8-seat bar. (It is likely though that the original recipe was developed by Chef Rudy Malnati.) Twelve years later, Pizzeria Due opened just a block away (619 N Wabash Ave) to handle the overflowing crowds from the original restaurant. Uno’s introduced the world to this Chicago trademark in 1943, under the command of founder Ike Sewell. Whatever the name, the gooey deep-dish has remained the same. (The new name evolved from the new menu, which includes ‘hip and intense new tastes.’ Hmm.) I’ve written about quite a few pizza places here in Chicago, but you can’t talk about deep-dish pizza without giving homage to the original: Uno Chicago Grill, better known as Pizzeria Uno.