Lou Malnati's Father's Day Gift Box
Ships Nationwide in U.S.
Not eligible for shipping to CanadaCelebrate Father’s Day with the ultimate Taste of Chicago gift box! This gift box includes a Lou Malnati’s deep dish pizza, four eight-ounce wildfire filet mignons, Vienna Beef’s hot dog kit, and a plain Eli’s cheesecake. From deep dish to dessert, this gift box delivers the iconic flavors of Chicago right to Dad’s door. Perfect for grilling, sharing, and celebrating Father’s Day in delicious style. Now for a limited time get a Lou Malnati’s T-shirt for FREE!
Lou Malnati began making deep-dish pizzas with his father Rudy in the 1940s, and he opened his own pizzeria in 1971; it’s been a Windy City icon ever since, and today it’s run by Lou’s son Rick. Lou Malnati’s uses only the highest-quality ingredients in its legendary pizza, which has a flaky, buttery crust, a proprietary sausage blend, and a chunky tomato sauce, and it’s been called the best deep-dish pizza in Chicago.
This package serves 4-6 people and includes
- 1 Lou Malnati’s Deep Dish Pizza, your choice
- 1 FREE Lou Malnati’s Chicago Flag T-Shirt
- 4 Wildfire Filets (each 8 oz.)
- Vienna Hot Dog Kit (Makes 10 Hot Dogs)
- 10 Hot Dogs
- 10 Poppy Seed Buns
- Yellow Mustard (9 oz.)
- Green Relish (6 oz.)
- Sport Peppers (6 oz.)
- Celery Salt
- 1 Eli’s Original Plain Cheesecake
- Each pizza measures 9" and serves 1-2 people
- Each cheesecake measures 8"
Pizza Options Include:
- Cheese
- Sausage
- Pepperoni
- Veggie
- Spinach
- Crustless
This product is not eligible for discounts or promotions, unless otherwise noted. Also, it cannot be purchased with promotional gift cards or referral credits.
- This package ships with dry ice, may dissipate in transit.
- DO NOT remove dry ice with bare hands.
- If pizzas are still frozen when they arrive or are cool to the touch, place them in the freezer and bake them within 30 days.
To Serve
For the best experience, bake from a frozen state according to the following instructions
Pizza
- Preheat oven to 425 degrees. Remove lid and lift pizza out of the pan.
- Wipe away condensation from the pan and lightly oil the pan.
- Return pizza to the pan and bake on the middle rack until cheese melts and crust becomes crispy and golden brown.
- Baking times vary for each type of pizza and length of bake time is indicated on the lid of each pizza.
- If the pizza has thawed decrease bake time by 5 minutes.
- Microwave cooking is not recommended.
Filets
- Remove your filets from the package.
- Preheat the broiler or prepare a hot fire in a grill.
- Rub the filets lightly with olive oil. Season on both sides with salt and pepper.
- For rare to medium rare, cook 3-4 minutes per side.
- For medium to medium well, cook 5-6 minutes per side.
- Place a slice of blue cheese or horseradish crust on the filet and melt over top for 1-2 minutes.
- Enjoy!
Hot Dogs
- Fill a 4-quart pot with one and a half quarts of water (48 ounces).
- Bring the water to a boil, turn the water down until it stops boiling, or a slight simmer. (Do not cook hot dogs in boiling water).
- Place desired number of hot dogs into water and cook uncovered for 20 minutes. (Do not steam buns until hot dogs have cooked for 20 minutes).
- Place package of hot dog buns into a microwave. (If fewer buns are desired, put them into a plastic bag and loosely close bag)
- Heat buns on high for 2 to 2 ½ minutes. If fewer buns are desired, heat for 45-60 seconds. Be cautious when opening, escaping steam and hot dog buns will be extremely hot!
- Nestle the hot dog in a steamed poppy seed bun.
- Then pile on the toppings in this order: Yellow Mustard, Bright Green Relish, Fresh Chopped Onion, Two Tomato Wedges, A Kosher Pickle Spear, Two Sport Peppers, and a Dash of Celery Salt. Onions, tomatos, and pickles are not included
Eli’s Cheesecake
- Thaw in the refrigerator overnight and serve!
Chicago's King of Deep Dish Pizza
Considered the Royal Family of Chicago-style pizza, Lou Malnati’s history is as rich as its pizza is in flavor. Lou began making deep-dish pizza with his father Rudy in the 1940s, taking that pie-making knowledge and experience to eventually open his own pizzeria in 1971. It’s been a Chicago icon ever since, with a whopping 36 locations now in operation today and countless devotees across state borders.
The epitome of classic Chicago Deep Dish, or “pie,” as locals call it, the Malnati family uses only the freshest and finest ingredients available. The secret recipe for the flaky, buttery crust and exclusive sausage blend is amazing. The tomato sauce is made from the finest, vine ripened plum tomatoes and each pie is loaded with thick slices of mozzarella. But the real key to Malnati’s amazing pie? According to Rick Malnati it’s in the water; he swears that Lake Michigan H2O adds the kind of magic touch that only Malnati’s can dish out. Whatever the secrets of unparalleled taste are, we’re completely hooked.
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