Iconic Pizza Chain Closes After 50 Years In Business

Chicago’s culinary landscape is about to witness a radical change as My Pi, a pioneer deep-dish pizzeria serving Chicago for over five decades, has recently announced its closure. Established on August 24, 1971, the family-owned restaurant quickly expanded to become the pillar of the city’s food scene and gained recognition among other top brands because of its distinctive taste.

Over its five-decade run, the restaurant has weathered changing food trends and economic shifts. However, the current economic reality in the United States has left Rich Aronson, the second-generation Pizza franchise owner, with no option but to shut down the operation.

My Pi Pizza gives reason for shutting down operations

 

 

 

 

 

 

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In a statement posted on the company’s website, My Pi revealed that it will permanently shut its doors at the end of June. The restaurant, which has been a staple in the city for 54 years, expressed gratitude to its loyal customers for their unwavering support throughout the decades. Reflecting on being a part of Chicago’s culture, the company is proud of being part of countless celebrations, late-night cravings, and family dinners, noting how much the community’s patronage meant to them.

Aronson revealed that the unpredictable economic climate necessitated the closure, making sustaining operations increasingly challenging.

Rich Aronson details how My Pi was established

Rich chronicled how the popular franchise started and grew into a chain of outlets. My Pi’s journey began in 1971 with Larry Aronson’s idea of sharing his deep-dish pizza recipe, one that he had perfected since the 1950s. On August 24, 1971, Larry opened the first My Pi on Sheridan Road across from Loyola University in Rogers Park. With his amazing recipe, it became the first Chicago-style deep-dish pizzeria to branch out beyond the state of Illinois, earning recognition as the best pizza in the towns it served.

Also, speaking about his journey in the company, he revealed that he started work in a newly established outlet at 18. He then studied at the restaurant management school and the Culinary Institute of America, where he honed his skills further.

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