Brandon Bruner Sr. and Aja Lynn Humphreys, founders of Lynn’s Chicago Pizza, first bonded over a shared interest in Giordano’s deep dish pizza. However, they found it too heavy and were not fans of the cornmeal crust. Determined to create a better pizza, the couple—Bruner, a chef from Woodlawn, and Humphreys, an administrator at Harold Washington College—began perfecting their recipe at home.
Their homemade pizza proved popular with friends and family, leading them to sell it at bars and lounges. They built a following by offering specialty pies named after Chicago’s south side neighborhoods, as well as Chicago thin crust and New York–style options. Bruner worked as a sous chef at Labriola on Michigan Avenue to learn how to grow their business from a pop-up to a full-fledged restaurant. In February, they started catering from an events space in Hazel Crest and later opened a storefront at 61st and S. Eberhart, a location with no other pizzerias nearby.
Soon, Lynn’s Chicago Pizza will open in Woodlawn, but first, it will be featured at the next Monday Night Foodball. This event, held at Frank and Mary’s Tavern, showcases chefs and their creations. Lynn’s Chicago Pizza will preview their offerings by serving two of their signature slices, plus a veggie option, on the patio at 2905 N. Elston in Avondale.
Their signature pies include the Dorchester, topped with sausage, caramelized onion, spinach, and provolone, and the Oxtail, which features slow-braised cowtail in a chili rub. These pizzas will be available by the slice, starting at 6 PM on August 26.
Following this event, Monday Night Foodball will continue with the Sausage King of Milwaukee Avenue on September 9 and Morgan Street Snacks on September 16. A new schedule will be announced after the Labor Day break.