Eater reports that "tavern-style" pizza, the thin, cracker-crisp pie cut into a grid of squares that is common across Chicago, Milwaukee, Minnesota and St. Louis, has spread coast to coast in recent years. Brittany and Brennan Grosvenor, Chicago-suburb natives who run Proof in Portland, Oregon, say tavern-style, not deep dish, is the pizza Chicagoans eat every week.

Bradley Shorten, behind Kim's Uncle Pizza in Westmont, Illinois, and the recently opened La Merna in Washington, D.C., tells Eater the grid cut yields more pieces, works as drinking food and puts toppings on every square, and that the small corner pieces are the ones "everybody goes for."