ClosedOpens at 11:00
$$$$
Price range per person $10
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Agora Scuptures can be on your route by default, the guests' piece of advice is to visit this pizzeria. Italian cuisine is provided at Aurelio's Pizza. At this place, guests can have mouthwatering chicago pizza, pizza salads and beef dip. You will enjoy its food, particularly good grilled pineapple, mushroom cookies and raisin toasts.
It's easy to find this spot due to the great location. Most likely, you'll return to this pizzeria later to degust delicious draft beer. Great americano is worth a try here. The attentive staff reflects the style and character of Aurelio's Pizza. Fabulous service is something clients like here. Pay affordable prices for eating at this place. The divine decor and pretty atmosphere let visitors feel relaxed here. Based on the users' feedback on Google, this spot deserved 4.4.
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Ratings of Aurelio's Pizza
Visitors' opinions on Aurelio's Pizza
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Edward G. Howlett
12 days ago on Google
12 days ago on Google
Good service and delicious food & drinks also a friendly staff
Donna Shaker
17 days ago on Facebook
17 days ago on Facebook
Even with following all the safety precautions Aurelio's staff is very accommodating during this pandemic.
Christopher G.
a month ago on Yelp
a month ago on Yelp
I worked at an Aurelio's Pizza restaurant for a few years back in the day (Macomb, Illinois, home of the WIU Leathernecks - think Mike Wagoner, Brian Cox, Rodney Harrison, Rod Anderson #38). I mixed dough, ground cheese, made the sauce, balled the dough, rolled the dough (and placed in an oiled, seasoned pan), sauced, sausaged 'em up, made to orders and manned the ovens. Oh, and we all had our time doing dishes. Over the years, Aurelio's has not been close to where I live; so, I haven't dined as much on their pizza. But, I do remember the Aurelio's pizza i loved back in the day in my hometown. I just recently tapped the South Loop Chicago location on Roosevelt, just off the lakefront. With the pandemic, I picked up two pre-baked pies for my oven at home, and I got a six inch sausage to go to get the fresh out of the oven to experience in the car. First, I want to say how impressed I was to be so nicely greeted upon entering the store by a lovely woman. My order was ready to go, the pre-baked pies secured in heavy plastic wrap (for the freezer) and the "Little Joe," as we used to call them, packed away in it's sturdy box. She ran the card and we said goodbye as I went out the door. The Little Joe was not what I remembered about the Aurelio's where I grew up. The only thing familiar was the sausage. I recall the sauce that I had as a kid was sweeter. Yes, we used sugar in the prep and we did not cook it. The tomato product was puree (I'll get to the cheese later). For me, pizza is very much about the dough and, ultimately, the crust that comes out of the oven. When I was making pies at Aurelio's back in the day, we did about a 5-6 hour bulk ferment in a large plastic trash can that sat next to the oven during the evening service. At about 9pm we dumped out the dough onto the counter and weighed and balled the dough onto sheet pans for storage in the walk in cooler over night to be served next night service. So, 24 hour cold ferment. The dough was rolled and placed into lightly oiled, seriously seasoned aluminum pans (with a lip angling 45 degrees). These were sauced and sausaged and placed in racks that could be accessed for orders on the line. This Little Joe that I had from the South Loop store, the crust was not what I had experienced at my Aurelio's as a kid. It was close, but something was missing. I think what it was may be the pan they used. The crust I remember had a couple of things going. One, it had that fried-like texture from the olive oil we brushed the pan with. Two, it had some of the cheese that seeped down between the dough and the pan. A charred caramelization of cheese and sauce. Now, the cheese. We used 50% mozzarella and 50% provolone. The cheese was prepped ground using our Hobart mixer with the large hole meat grinder plates. Not to bore you with detail of different ways to grind cheese for pizzas, but there is a difference IMO. Anyway, the cheese on the Little Joe out of the over wasn't anything special. My guess is that it was just mozzarella. No provolone, I suspect. See, the provolone, depending on its sharpness, will give the cheese topping a bit of a zing of flavor. Last note on the cheese, when I baked the pre-baked pizzas at home, the cheese didn't want to melt. I've seen this before. It melts... but not really. It was a kind of thin dry sheet of crusty cheese. Not the luxurious melted gooey cheese with the leopard spots a lot of us like on our pies. I suppose this is the longest review I've written. Well, pizza is a passion for me and my time at Aurelio's was a blast. As a side note, my Aurelio's where I worked closed several years ago. Apparently, the Aurelio's franchise folks in Chicago was forcing this franchisee to sign a new restrictive agreement, which also required him to use frozen dough and sauce shipped from the mothership in Chicago. Maybe that explains some of the changes I talked about in my review. Oh, well. I should note that while Aurelio's holds a place near and dear to my heart, my favorite pizza in my hometown, and anywhere, for that matter, of any style, is PAGLIAI'S PIZZA, ran by the one and only, Don Knox. No longer open in my hometown, this was part of a franchise as well, out of Iowa, mostly focused on college towns. Oddly, there was one in the town where I was born as well (Mattoon, Illinois, home of the EIU Panthers - think Tony Romo, Jimmy Garoppolo, Sean Payton). OMG, this pizza was crispy-chewy crust with a peppery, bright tomato sauce. My fave was the "Pag's Special." Sausage, pepperoni, mushroom, green pepper and onion. A tad greasy and cheesy. And, oh so good the next morning! Also, Pag's was my first real job at age 11 bussing tables and doing dishes, then promoted to prepping garlic bread and spaghetti sauce (can't deny quenching my hunger with a few pieces of oily garlic bread dipped in that amazing, simple tomato sauce).
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Address
Roosevelt
1212 S Michigan Ave, Chicago, Illinois, USA
Features
Delivery
Outdoor seating
Booking
Takeaway
Сredit cards accepted
TV
Wheelchair accessible
Opening hours
| SundaySun | 11:00-21:00 |
| MondayMon | 11:00-22:00 |
| TuesdayTue | 11:00-22:00 |
| WednesdayWed | 11:00-22:00 |
| ThursdayThu | 11:00-22:00 |
| FridayFri | 11:00-23:00 |
| SaturdaySat | 11:00-23:00 |
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