The chefs at Angie's Pizzeria are diligent scholars of Chicago's culinary traditions. In their bustling kitchen, they fill deep-dish pizzas with heaps of mozzarella, tomato sauce, and meaty toppings; adorn steamed franks with the canonical toppings of the Chicago-style hot dog; and sizzle up slices of Italian beef for pepper-laden sandwiches. But their expertise also makes for satisfying spin offs. The Grabber, for instance, stars a hot dog that's wrapped in bacon, deep fried, and slathered with cheese sauce, sport peppers, and celery salt. They also serve thin-crust and hand-tossed pizza varieties, which diners can order with any of their more than 20 toppings or with marshmallows, hot fudge, and peanuts—the ingredients atop their rocky-road dessert pizza.