When Dan Bacin opened the first Bacino's 30 years ago, Chicago already had 3,300 pizza purveyors and such a large pizza population that most aldermen were three inches deep and covered in pepperoni. Bacin rose above the mozzarella multitudes by using only the freshest and highest-quality ingredients. The pies are superior from the toppings down to the sauce made from scratch, a mysterious, ethereal substance that's as delicious cooked as it is hallucinogenic raw. Sample all the toppings on Bacino's menu in whatever combinations or quantities you desire. Take your pick of pie-packers including prosciutto, Canadian bacon, fresh spinach, zucchini, eggplant, giardiniera, pineapple, smashed disco records, fresh garlic, and jalapenos (toppings vary by location). With 12 combination chances, this is Chicago's time to venture beyond typical topping tastes and take pizza to strange new places.