A new take-out pizzeria is bringing deep dish pizza to a neighborhood in need: Called Chicago Deep Dish Pizza, it's opening at the Green Oaks Plaza in Arlington, at 4407 Little Rd. #610, where it will serve Chicago's favorite style pie as well as a few other Windy City classics.

Chicago Deep Dish is from Ashraf Ghousheh, a veteran on the Chicago-style pizza front who previously opened Chicago Pizza Las Colinas back in 2009 (which he sold last year).

"I was taking a break from the pizza business, but there's no Chicago-style pizza in this part of Dallas-Fort Worth, and I found this spot in Arlington that's close to where I live," Ghousheh says. "Pizza is what I know."

If all goes well with construction and permitting, he anticipates that this new spot will open in March or April.

His menu includes 15 specialty pies, each named for an element of Chicago culture. There's one called the Chicago Bulls with pepperoni, salami, sausage, and bacon; and another called the Great Chicago Fire with sausage, sport peppers, garlic, cilantro, and mozzarella cheese.

His pizza with Alfredo sauce, fajita chicken, red onion, bacon, and jalapeno is called the White Sox, while the John Dillinger has BBQ chicken, red onion, and smoked Gouda cheese.

He offers five vegetarian options including one with spinach and olives, and the "Sears Tower," with "veggies stacked high as the sky."

While deep dish is the trademark, he'll do a thin-crust option as well. He makes his own tomato sauce using Bonta Brand tomatoes and Grande brand mozzarella. There's also pesto sauce, alfredo, barbecue, and olive oil.

Sizes begin at 6-inch for an individual, starting at $7.99, and top out at 16-inch, with a basic cheese pizza going for $19.99.

Other Chicago specialties include an Original Chicago hot dog topped with pickle, celery salt, red onion, mustard, sport peppers, tomato, and green relish; and an Italian roast beef sandwich, sliced wafer thin.

There's also a meatball sub, Greek salad, antipasto salad, wings, garlic bread, cheese bread, and pesto garlic cheese bread, a sourdough baguette topped with basil pesto and mozzarella, with a side of marinara.

One thing that drew him back into the restaurant world was the post-pandemic trend of being a place that does delivery and takeout only. His location does not have a dining room or dine-in option.

"Staffing is still an issue these days, and this means that I can put my focus on the kitchen," he says.