Dicey's Pizza Moves Into Parson's Lincoln Park Digs With Frozen Negronis

Dicey's Pizza & Tavern has planted itself in Lincoln Park, taking over a side room connected to sister restaurant Parson's Chicken & Fish by an open arched doorway. The tavern-style pizza spot shares a bar with Parson's, opens onto its expansive patio, and even splits 18 to 20 outdoor seats on that side of the building. It's a tight, deliberate pairing between two concepts from the same hospitality group, and it puts Chicago giardiniera, cracker-thin crusts, and frozen cocktails all under one roof on Halsted Street.

The move caps a local journey that started in West Town, where Dicey's made its Chicago debut at 2109 W. Chicago Ave. in October 2024, according to Hoodline's prior coverage of the neighborhood's dining scene. Camille Canales reports that the West Town outpost closed on January 4, 2026, to prepare for the Lincoln Park relocation, and the new location at 2435 N. Halsted St. officially celebrated its grand opening on February 23, 2026. That West Town storefront had previously housed an outpost of Parson's Chicken & Fish before Dicey's moved in, illustrating how parent company Land and Sea Dept. tends to rotate its brands through its own real estate rather than sign new leases, per WhatNow Chicago.

As detailed in Resy's Right This Way, general manager Maxwell Koch, who spent six years working for Farmhouse and Farm Bar, describes the restaurant as blending an old-school pizza vibe with a new-school feel. The dining room has its own air-conditioning system separate from Parson's, and the space is designed to work for families, date nights, and larger groups alike. Dicey's pizza recipes are built around a specific ratio of cheese, sauce, toppings, and crust, resulting in a thin, crisp, cracker-like base, and the outlet notes the fried mozzarella squares on the menu were developed in about 30 minutes.

A Menu Built on Giardiniera and Tavern-Style Pies

The pizza lineup leans into Chicago flavor cues, including a sausage and giardiniera pizza and a Hawaiian-style pie that swaps in crisp smoky bacon instead of the usual Canadian bacon. There's also the Hippy Flip, topped with roasted mushrooms, taleggio, mozzarella, parmesan, and green onions, and the Peppy Boy, loaded with pepperoni, hot honey, spicy tomato sauce, chile oil, and red pepper flakes. Beyond the pizzas, the menu according to Resy includes pork-and-beef meatballs in tangy tomato sauce with melted cheese and fresh basil, garlic parmesan tater tots with Calabrian chile aioli, and a creamy giardiniera dip served with chips.

Chicago Food Magazine's review of the Lincoln Park location adds a few more specifics for prospective diners: Giardiniera Cheese Curds served with spicy giardiniera aioli, a Caesar salad topped with cauliflower and kettle chips, and a $12 weekday lunch combo featuring a half cold sub and salad. Beer-battered fried mozzarella squares with giardiniera aioli round out the shareable snacks, alongside wings and sandwiches that fill out what Resy describes as a full tavern-style menu of pizza, salads, sandwiches, wings, and shareable snacks. Dicey's currently carries a 4.4 rating and a $ price indicator, per the outlet's listing.

Frozen Negronis and a New House Beer

Bar manager Andrew Thompson runs the beverage program, which mixes local beer, cocktails, amaro, and collaborations with Hopewell Brewing Co. That partnership expanded this month with the launch of Dicey's Tavern Beer, an exclusive house golden ale developed with Hopewell that pours only at Dicey's locations in Chicago and Nashville, according to the Davidson County Source. The brew was designed specifically to pair with the tavern's crisp pizza style. On the cocktail side, Dicey's pours a frozen negroni slushy and rotates the flavor of a second frozen-drink machine, while Thompson has also assembled a wine list of more than 20 bottles emphasizing natural and organic producers.

Seating near the garage-door openings includes bar seats and high-top tables, adding to the casual, come-as-you-are feel Resy's Hannah Howard captured in the outlet's rundown of the new space. Land and Sea Dept., the studio behind Dicey's, Parson's Chicken & Fish, and Lonesome Rose, was co-founded by Cody Hudson, Jon Martin, Robert McAdams, and Peter Toalson as a multidisciplinary operation spanning hospitality, design, construction, and event production. The group's Chicago portfolio also includes Longman & Eagle, Cherry Circle Room, Golden Teardrops — the subject of an earlier Hoodline report on the group's Logan Square bar — and Game Room at the Chicago Athletic Association Hotel.

Following Lincoln Park's Bigger Restaurant Trend

Dicey's arrival fits a broader pattern Canales identifies in Lincoln Park dining over 2025 and 2026, where established operators have favored relocating or transplanting proven concepts into the neighborhood rather than opening untested first-time venues. Other recent arrivals cited alongside Dicey's include Levain Bakery, Nadu by Chef Sujan Sarkar, Schneider Deli, and Mercadito. Dicey's itself originated as a Land and Sea Dept. project in Nashville's Wedgewood-Houston neighborhood in early 2022 before the team brought the tavern-style format to Chicago.

For now, the Lincoln Park location keeps standard hours: noon to 9 p.m. Monday through Friday, and 11 a.m. to 9 p.m. on Saturdays and Sundays, per Canales's reporting. Whether Land and Sea Dept. plans to extend the Dicey's concept beyond its current Chicago and Nashville footprint remains an open question, but for now the pizzeria's new home next to Parson's gives Halsted Street one more reason for a crowd.