Bacino’s founder, Dan Bacin opened the first Bacino’s 30 years ago on Lincoln Avenue in Chicago, Illinois. Dan had been running a popular art-and-culture radio station and publishing a companion magazine when he decided to sell that business and open his own restaurant. After a great deal of research and advice from leading restaurateurs, he decided on the very competitive pizza business.

After all, Chicago was a world class pizza market with over 3,300 pizza purveyors, but Dan’s mission was to be the first to use only the freshest and highest quality ingredients – fresh mozzarella, fresh vegetables, and even making his own pizza sauce from scratch – while other pizzerias relied on canned and processed foods. Needless to say, Bacino’s became a great success.

Photographer Tony Arce
Prosciutto Arugula Pizze by Bacino’s Grill. Photographer Tony Arce