The Best Pizza in All 50 States

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Though cities like New York and Chicago are most renowned for their pizza, every state in the U.S. has their own standout favorite. Whether it is a slice for the road, a piping hot pie, or a creative concoction of rare ingredients, there's a reason pizza is universally loved. Check out our list of must-try pizza in all 50 states.

1. ALABAMA // MATER'S PIZZA AND PASTA EMPORIUM

Location:

Gadsden and Albertville, Alabama


COURTESY MATER'S PIZZA AND PASTA EMPORIUM

Since 1978, Gadsden’s Mater’s Pizza has been serving their "world famous" pasta and pizza. Using fresh, homemade dough and a signature blend of cheeses, Mater's is a family favorite in the town's historic district. They expanded the original location to include the Oyster Bar, and have a game room and TVs throughout the restaurant. A second location in Albertville opened in 2013.

2. ALASKA // MOOSE'S TOOTH PUB AND PIZZERIA

Location:

Anchorage, Alaska

If you find your stomach rumbling while you’re driving along Seward Highway in Anchorage, stop in Moose's Tooth for breadsticks, oven-baked sandwiches, salad, and of course, gourmet pizza. Meat lovers will enjoy The Classic, which comes with heaping piles of pepperoni, Italian sausage, mushrooms, mozzarella, provolone and marinara sauce. Be sure to also try one of the 40 beers (or two sodas) crafted by their own Broken Tooth Brewing.

3. ARIZONA // PIZZERIA BIANCO

Location:

Phoenix, Arizona

COURTESY PIZZERIA BIANCO

When you think of great pizza, Arizona may not immediately come to mind, but James Beard-awarded chef Chris Bianco changed that when Food & Wine called his first restaurant "arguably the best pizza in America" in 2009. A former New Yorker who headed west to work with farm-to-table champion Alice Waters, Bianco opened his own shop in 1988 and later expanded Pizzeria Bianco in downtown Phoenix. His simple and delicious pies, like the Biancoverde, use fresh, homegrown ingredients like fresh mozzarella, Parmigiano-Reggiano, ricotta, and arugula. For $3 more, add some wood roasted mushrooms for a slice of heaven in the desert.

4. ARKANSAS // VINO’S

Location:

Little Rock, Arkansas

There may be no greater combination than a slice of pizza with an ice cold beer. At Vino’s pub and brewery, you can grab hand-tossed slices combined with a long list of toppings from ham and extra cheese to chopped garlic and fresh meatballs, all served on a hot and crispy New York-style thin crust. Enjoy your slice with a medium-bodied Firehouse Pale Ale, or a house-brewed Razor Bock.

5. CALIFORNIA // BARONE'S PIZZERIA

Location:

Woodland Hills, California

For three generations, Barone's has been serving piping hot, rectangular pizzas (tagline: "We don't cut corners") to Southern California. Started by a few siblings in 1945 and using their grandparents' recipes from Sicily and Naples, Barone's combines fresh dough, homemade Italian sauce, and a secret cheese blend into their delicious pizzas—which once brought legends like Frank Sinatra and John Wayne to eat regularly. Start off with some fried zucchini or meatball sliders and then dig in to their specialty House Marguerite pizza (available at their Westlake Hills location). They have a list of ingredients to make your own pie, and also offer pizzas that are gluten-free.

6. COLORADO // DOWNSTAIRS AT ERIC’S

Location:

Breckenridge, Colorado

If you happen to find yourself in the beautiful mountain town of Breckenridge, follow the locals’ advice and grab some grub at a family-friendly sports bar (and arcade) that has been serving Coloradans since 1989. At Downstairs At Eric’s, start off with some sweet chili wings, potato skins, or fried jalapeños stuffed with cream cheese. Take a chance on the Garbage Pizza, the house favorite which has a little bit of everything.

7. CONNECTICUT // FRANK PEPE PIZZERIA NAPOLETANA

Location:

Various locations, Connecticut


If you are craving the variety of crispy, thin crust pizza referred to as New Haven-style thanks to Frank Pepe's original location, make sure to try the tomato pie at Frank Pepe Pizzeria Napoletana. Since 1925, Pepe has been using coal-fired ovens to create a "crisp, charred, chewy crust" on pizza pies. The original tomato pie is made using simple ingredients—just tomatoes, grated Pecorino Romano, garlic, oregano, and olive oil—and is still available on the menu. (With or without anchovies.) Try the white clam pie, which over the years has become the most famous, with its flaky crust covered in olive oil, oregano, garlic, grated cheese and fresh littleneck clams.

8. DELAWARE // MARGHERITA'S PIZZA

Location:

Newark, Delaware

On any given night, you’ll find college kids swarming this pizza joint, which is conveniently located on Main Street at the heart of the University of Delaware. It’s not just the location that makes this cheesy oasis so popular: The college staple churns out some of the best pizza in the state. You can find a wide variety of specialty slices behind the counter, but if you want something really special, order a pie of the White Buffy: a white pizza covered in buffalo chicken and slathered in blue cheese dressing.

9. FLORIDA // ANDIAMO! BRICK OVEN PIZZA

Location:

Miami, Florida


Nestled in an enclosed glass building, a Historical Landmark building in Miami has been the home of award-winning brick oven pizza since it opened in 2001. Andiamo! offers many specialty pies using fresh and inventive ingredients. The Sunday pie includes meatballs, tomato sauce, mozzarella and ricotta cheeses, pepperoncini, parmesan, and basil. If you are feeling bold, choose Frankie Five's Special, which is topped with chicken, broccoli rabe, roasted potatoes and garlic, caramelized onions, mozzarella, and red pepper flakes.

10. GEORGIA // ANTICO PIZZA NAPOLETANA

Location:

Atlanta, Georgia

Just steps away from Georgia Tech's campus on Atlanta’s Westside is Antico Pizza, home to some of the best food in Atlanta. The open kitchen and communal seating make for a vibrant atmosphere, but the pizza here is the main attraction. If you enjoy something rich and decadent, try the house specialty—creamy buffalo mozzarella, Cipollini onions, roasted mushrooms, and white truffle oil served well done with a charred crust.

11. HAWAII // KULA LODGE AND RESTAURANT

Location:

Maui, Hawaii

Even those in paradise crave pizza for dinner sometimes. If you’re spending time on Maui visit Kula Lodge and Restaurant. Ask for seating in the Garden Terrace, where the wood-burning oven resides, and take in a sunset dinner with an open view of Maui’s Western side. Try the No Ka Oi, a crispy pizza with Portuguese sausage, Poblano peppers, sweet onion, and—of course—fresh pineapple.

12. IDAHO // ENOTECA

Location:

Ketchum, Idaho

Enoteca Restaurant and Wine Bar in Ketchum has starters like house-cured meats and artisanal cheeses, but the wood-fired pizza is what you come for. They have various specialty pizzas for you to choose from, like the Wine Auction, which features gorgonzola and grapes, or the Strega, with homemade pesto and prosciutto.

13. ILLINOIS // VITO AND NICK’S

Location:

Chicago, Illinois


When you think Chicago pizza, a deep dish pan pizza may be what comes to mind. The best pizza in the Windy City, though, is the cheese pizza at Vito & Nick’s. The cash-only South Side pizza spot was established in 1932, and serves the best thin crust, cut in square slices, and was featured on Guy Fieri’s Diners, Drive-Ins, and Dives.

14. INDIANA // MOTHER BEAR'S PIZZA

Location:

Bloomington, Indiana

Mother Bear's has been serving Bloomington’s best pizzas since 1973. At Mother Bear’s choice is the key. Dine in or takeout, choose from 6-, 10-, or 14-inch pies made with a selection of cheeses and sauces, and even select from three types of pie: traditional pan, deep dish, or thin crust. If that is too many decisions to make on an empty stomach, just go for the "Paulie Pine Nuts" Pesto Pie with fresh pesto, tomatoes, mozzarella, and spinach.

15. IOWA // PAGLIAI’S PIZZA

Location:

Iowa City, Iowa


Iowa City has been enjoying the family-run Pagliai’s Pizza since they first opened in 1957. The pizzeria serves beer as well as soft drinks, and a number of toppings are available on their pies. For the works, order the Palace Special (a cheese pizza with sausage, beef, pepperoni, mushroom, and onion), or select your own toppings like black olives, peppers, and Canadian bacon—or the less traditional sauerkraut or broccoli.

16. KANSAS // TOPP'D PIZZA

Location:

Kansas City, Kansas

Topp’d Pizza is a Kansas newcomer that aims to serve pizza fresh and fast. This fast casual pizza joint serves 9-inch personal pizzas in less than five minutes, without skimping on ingredients. All their meats are grilled on location, and everything from dough to sauce to dressings are house-made. Enjoy a personal or large 13-inch pie with your choice of original, garlic and herb, honey wheat or gluten-free crust and choose from a wide variety of toppings (including vegan options), or try one of many signature pies offering unique flavors like peanut sauce or slow-roasted pulled pork. 

17. KENTUCKY // BOOMBOZZ CRAFT PIZZA

Location:

Louisville, Kentucky

BoomBozz now has several locations, but was welcomed with excitement in Louisville in 1998. Since then, they've been named one of the best of Louisville. Of the many gourmet pizzas to choose from, the Tony's Supremo, Fire Roasted Fajita, and Smokehouse Brisket are standouts. Or opt for a classic like their 17-inch New York-style cheese pie.

18. LOUISIANA // CASCIO’S MARKET BISTRO

Location:

Bossier City, Louisiana


COURTESY CASCIO'S MARKET BISTRO

The best pizza in Louisiana might also be the best culinary invention in the state, too. Cascio’s started out as a father-daughter run grocery and produce stand in 1945. Known for homemade sausages, they make thin crust pizzas three ways: Pies come in either 10- or 16-inch with your choice of classic Margherita, or sausage or pepperoni. But try the Pizzaletta, their own creation inspired by the state's famous muffuletta sandwich. They fill the pizza crust with salami, ham, olive salad, sliced provolone, and top it with another pizza crust that is covered in mozzarella cheese!

19. MAINE // OTTO PIZZA

Location:

Portland, Maine

Portland's Otto Pizza has been using high-quality local ingredients and an out-of-the-box approach for their pizzas since 2009. One of their most popular pies, The Masher, is a pizza with mashed potatoes, scallions, and bacon. If you are vegetarian, try their mushroom and roasted cauliflower pizza, or opt for the four cheese concoction that combines ricotta, fontina, asiago, and mozzarella.

20. MARYLAND // MATTHEW’S PIZZA

Location:

Baltimore, Maryland


Matthew’s is proud of their distinction as being "Baltimore’s first pizzeria," and has been a local institution since opening in 1943. They've racked up 76 awards for their amazing pizza pies in the past 30 or so years, and were included in Business Insider’s Best Pizza in Every State. They use traditional and regional ingredients like Maryland crab to enhance their pizzas and appetizers. Give the 4 Seasons Pie a try—it uses hand-grated mozzarella, artichoke hearts, black olives, anchovies, mushrooms, and prosciuttini.

21. MASSACHUSETTS // EMMA’S PIZZA

Location:

Cambridge, Massachusetts

Cambridge’s Emma’s Pizza specializes in cracker-thin-crust pizza and has been doing so since the '60s. They offer two dozen different pizza combinations, or you can choose to create your own using one of their 30 toppings and three sauces. Start with the Kendall, named for their Kendall Square location: it combines roasted red peppers, caramelized onions, rosemary sauce, and mozzarella.

22. MICHIGAN // BUDDY’S PIZZA

Location:

Detroit, Michigan

Buddy’s Pizza introduced their square pizzas to Detroit in 1946, and now have 11 locations in the metro area, serving some of the Motor City’s best pies. They've grown a lot in the last 70 years, and now offer gluten-free and multi-grain crust. For a classic though, order their award-winning Sicilian-style pepperoni pizza, where the meat is layered beneath Wisconsin cheese.

23. MINNESOTA // BLACK SHEEP PIZZA

Location:

Minneapolis and St. Paul, Minnesota


A full dining experience can be had at Black Sheep Pizza—they serve up wine, beer, draft root beer, and fresh squeezed lemonade, salads, and of course, plenty of pizza. Their pies come in 12- and 16-inch sizes, or order the Sicilian, which is essentially a Grandma: a square pizza with mozzarella, sauce, and extra virgin olive oil.

24. MISSISSIPPI // PIZZA SHACK

Location:

Jackson, Mississippi

Pizza Shack has collected dozens of awards since opening in 2005, when three lifelong friends opened the pizza parlor of their dreams. Start off with an antipasta salad or Buffalo wings, and since you're in Mississippi, opt for the Cajun Joe for the main event: spicy marinara and andouille sausage, chicken, peppers, and onions.

25. MISSOURI // PI PIZZERIA

Location:

Various locations, Missouri


Pi Pizzeria

has multiple restaurants across St. Louis (as well as in Cincinnati and D.C.), and it specializes in craft beer, deep dish, and cornmeal crust pizzas. Next time you're in the Lou, start with a Bada Bing salad (which includes walnuts, gorgonzola, and the namesake dried bing cherries), and take a bite out of a slice of Bucktown, which is covered in mozzarella, roasted chicken, artichokes, peppers, green olives, red onion, feta, and sundried tomatoes.

26. MONTANA // EUGENE’S PIZZA

Location:

Glasgow, Montana

The pride of Glasgow, Montana may be Eugene’s Pizza a family business that has been feeding locals for over 40 years. Purchased in 1967, the pizzeria was passed to the owner’s children in 1992. Choose one of their popular suggestions like pepperoni, tomato, and garlic or mushroom and black olives, or select your own. If you’re in the mood for something on the sweeter side try the BBQ Chicken pizza. It’s made with spicy chicken, a blend of mozzarella and cheddar cheese, and then topped with a swirl of homemade BBQ sauce. Yum.

27. NEBRASKA // LA CASA PIZZARIA

Location:

Omaha, Nebraska


La Casa Pizzaria has been proudly advertising their "legendary pizza and pasta" dishes for over 60 years. Enjoy beer and wine tastings in the lounge, order some fried ravioli or eggplant parmesan, but don’t forget to try some thin crust Neapolitan pizza. For a taste of an Omaha classic, get the hamburger pizza. With ground beef, onions, seasoning and mozzarella and Romano cheese, this pie is a must.

28. NEVADA // SOUTH CREEK PIZZA COMPANY

Location:

Reno, Nevada

Start off with fire roasted mortadella, garlic shrimp, and a wedge salad and move on to the aptly named Afterburner pizza at South Creek Pizza Company. This pizza special has Mama’s meatballs, tomatoes, fresh mozzarella, red onions, basil, and is topped with sea salt and SarVecchio parmesan cheese. Hot chopped cherry peppers come on the side.

29. NEW HAMPSHIRE // PIGTALE

Location:

Nashua, New Hampshire

Farm to table is the draw at Nashua, New Hampshire’s PigTale. They use ingredients sourced locally whenever possible to create the small plates, salads, pizza, and delicious craft cocktails they serve. Their namesake pizza is a creative crispy pie loaded up with bacon, smoked pork, sausage, pickled onion and fontina cheese. For pescetarians, try the shrimp scampi pie which has Gulf shrimp, garlic, baby heirloom tomatoes, and fresh basil.

30. NEW JERSEY // RAZZA

Location:

Jersey City, New Jersey


Razza

is an upscale pizza joint in the heart of Jersey City, intent on serving you food with the utmost care. The bread—and the butter even—is homemade and all the ingredients they use are hand selected. Try the Project Hazelnut that combines fresh mozzarella, locally grown hazelnuts (care of Rutgers University), ricotta and local honey.

31. NEW MEXICO // BACK ROAD PIZZA

Location:

Santa Fe, New Mexico

Back Road has remained a local favorite in Santa Fe since it opened in 1997. Everything you eat—from the pizza dough, roasted meats, and sauces to dressings—are freshly made in house each day. You can order a basic cheese pizza, one with your favorite topping, or choose from 11 Primo toppings they offer like Kalamata olives or Chevre. They also offer piping hot calzones, classic subs, and appetizers, depending on how hungry you feel.

32. NEW YORK // JOE’S PIZZA

Location:

New York, New York

New York is a pizza town, so choosing the best is hard. New Yorkers are diehard about who makes the best pie and can argue the merits of Totonno’s, Di Fara’s, or Patsy’s with passion. But, if you want a classic New York slice you should have it with a classic New York experience, so grab a cheese or pepperoni from Joe’s Pizza in Greenwich village. Fold it and eat it while walking down the street. You might drip a little grease down your chin, and you’ll definitely burn your tongue, but the combination of perfectly melted cheese and crispy bottom crust is the very best.

33. NORTH CAROLINA // PURE PIZZA

Location:

Charlotte, North Carolina

Pure Pizza’s philosophy is to provide healthier pizza by using fresh high-quality ingredients, to stay committed to the environment, and to provide fair wages to their employees. All in all, a positive atmosphere and mission. Stop in and have a She-Rex which is mozzarella, mushroom, onion, pepper, and topped with greens tossed in lemon vinaigrette.

34. NORTH DAKOTA // BLACKBIRD WOODFIRE

Location:

Fargo, North Dakota

Truck Pizza was a mobile wood-fired oven that served pizza every summer at events and festivals and, finally, opened a brick and mortar restaurant, Blackbird Woodfire, in 2014. They serve tapas, salads, and a bunch of specialty pies like the Sausage Apple that is made with house-made sausage, Granny Smith apple, Béchamel cream sauce, fresh sage, parmesan cheese, and micro greens.

35. OHIO // BAR CENTO

Location:

Cleveland, Ohio


Bar Cento is full-fledged Italian eatery with house made pasta dishes and house specials and sides, but their pizza was rated the best in Ohio by both Zagat and Food Network. The Sunnyside has pancetta (made in house) and provolone, and is topped with a fried egg and black pepper so it works for brunch or dinner.

36. OKLAHOMA // ANDOLINI’S PIZZERIA

Location:

Multiple Locations, Oklahoma

Tulsa’s Andolini’s Pizza was established in 2005, and has since expanded to another two locations across Oklahoma, as well as in the form of a food truck doling out slices around Tulsa. If you feel like keeping it simple, go for the Marzano pesto pie. Pistachio pesto, mozzarella, and San Marzano tomatoes are cooked together to gooey perfection.

37. OREGON // APIZZA SCHOLLS

Location:

Portland, Oregon


At Apizza Scholls picking up pies can take over an hour on busy nights. Luckily, they have an arcade with DigDug, Ms. Pac-Man, and Donkey Kong to play while you wait. Once you are seated there are tons of pizzas to choose from, and all of them are 18 inches of amazing. The Diablo Blanca has tomato pesto, mozzarella, ricotta, herbs, black pepper, extra virgin olive oil, and fresh jalapeño.

38. PENNSYLVANIA // PIZZERIA BEDDIA

Location:

Philadelphia, Pennsylvania

At 4:00pm most afternoons, lines start forming in anticipation of Philadelphia’s Pizzeria Beddia’s 5:30 p.m. opening. This place is cash only, has no seating, and rotates pies seasonally, but once 40 pies have gone out—they’re out. You can try the chewy, crispy cheese pie, or go with a special like a recent pie with asparagus, fresh cream, oyster mushroom, and ramps.

39. RHODE ISLAND // FRANK AND JOHN FROM ITALY

Location:

East Greenwich, Rhode Island

Independently owned and operated by the same family for over 40 years, Frank and John’s is where you go for authentic Italian pie in East Greenwich. This is a no frills pizza joint that offers casual dining and top notch Italian food.

40. SOUTH CAROLINA // REBEL PIE

Location:

Florence, South Carolina

Though they have many great items to choose from on their menu, Rebel Pie is all about pizza. They have white pies, pesto pies, build your own pies, and even dessert pies. You can’t go wrong here, no matter what you order, but take a chance on their rotating Rebel Pie of the month for a unique creation!

41. SOUTH DAKOTA // FIERO PIZZA

Location:

Sioux Falls, South Dakota

Fiero Pizza has a number of specialty pies for you to choose from if you don’t feel like building your own pizza. I’d go with the Fresh Farmer. It has a spicy tomato sauce base and mozzarella, hot sausage, spinach, egg, parmesan cheese, and roasted pepper chili oil. Sounds like you’ll need to wash it down with a cold drink.

42. TENNESSEE // PIZZA PERFECT

Location:

Nashville, Tennessee

With a name like Pizza Perfect, you better nail a plain cheese pizza. Though they have many creative pies (like the Dante’s Chicken Pie) you may be just as happy with a pitcher and a large thick Sicilian cheese pie, thick and gooey and baked fresh to order.

43. TEXAS // ANTONIO’S FLYING PIZZA

Location:

Houston, Texas


For over 40 years the Rosa family has been making hand-tossed pizzas, pasta dishes, and desserts for Houston’s residents. Whether you’re in the mood for a traditional or deep dish Sicilian pie, you won’t leave hungry after visiting Antonio’s Flying Pizza.

44. UTAH // NICOLITALIA

Location:

Provo, Utah

They call it Boston Italian style pizza here, and it is crazy good. Their specialty pies include the Italian Stallion and Eye of the Tiger, but if you really want to try something special, order the Queen Margotte which is topped with alfredo sauce, fresh tomato, chopped spinach, dry basil, parmesan cheese and Nicolitalia’s secret spice.

45. VERMONT // FOLINO'S

Location:

Shelburne, Vermont

Folino's is BYOB, but luckily they are housed in the same building as Fiddlehead Brewing Company, so you can pop next door and grab a few beers before heading over for a Margherita pie, Folino’s specialty. The Green Mountain setting and delicious New Haven-style pie provides a beautiful evening.

46. VIRGINIA // PUPATELLA

Location:

Arlington, Virginia


Pupatella’s website proudly announces itself "Best Pizza in Virginia." The fried arancini (rice balls) and fresh mozzarella, as well as their pizzas, are authentic Neopolitan cuisine. They offer red (sausage and onion with smoked mozzarella) or white (creamy burrata with cherry tomato, pine nuts and basil) pizzas, and will make you feel like you’re in Naples.

47. WASHINGTON // SERIOUS PIE

Location:

Seattle, Washington

Serious Pie bakes their pizza in a 600-degree, stone-encased, wood-fired oven, so we get why they're so serious about their pizza. They have three locations across Seattle and also boast artisan cheeses from around the world.

48. WEST VIRGINIA // LOLA’S PIZZA

Location:

Charleston, West Virginia

Lola’s offers brunch, lunch, and dinner and a wide array of sandwiches, salads, and, of course, pizzas. Their simple and tasty pies are available for dine-in or carryout and cooked to bubbly perfection in a stone hearth. Some intriguing options include bacon and white cheddar, spinach and feta, and spicy shrimp and sausage.

49. WISCONSIN // PIZZA BRUTTA

Location:

Madison, Wisconsin


Pizza Brutta

uses freshly made Fior di latte, tomato sauce, and dough for their Neopolitan style pizzas. They have over 20 combinations to choose from as well as salads and sandwiches (lunch only). Plus, they partner with organic suppliers, and you won't find fresher Wisconsin cheese anywhere else.

50. WYOMING // ROXIE’S ON GRAND

Location:

Laramie, Wyoming

This American bistro is a warm and inviting restaurant in Laramie. In addition to full dinners and appetizers, they make brick oven-fired pizzas in classic combinations like tomato and mozzarella, spicy meatball, or the decadent Lobster supreme.

This story was updated in November 2016.

Turn Your LEGO Bricks Into a Drone With the Flybrix Drone Kit

Flyxbrix/FatBrain
Flyxbrix/FatBrain

Now more than ever, it’s important to have a good hobby. Of course, a lot of people—maybe even you—have been obsessed with learning TikTok dances and baking sourdough bread for the last few months, but those hobbies can wear out their welcome pretty fast. So if you or someone you love is looking for something that’s a little more intellectually stimulating, you need to check out the Flybrix LEGO drone kit from Fat Brain Toys.

What is a Flybrix LEGO Drone Kit?

The Flybrix drone kit lets you build your own drones out of LEGO bricks and fly them around your house using your smartphone as a remote control (via Bluetooth). The kit itself comes with absolutely everything you need to start flying almost immediately, including a bag of 56-plus LEGO bricks, a LEGO figure pilot, eight quick-connect motors, eight propellers, a propeller wrench, a pre-programmed Flybrix flight board PCB, a USB data cord, a LiPo battery, and a USB LiPo battery charger. All you’ll have to do is download the Flybrix Configuration Software, the Bluetooth Flight Control App, and access online instructions and tutorials.

Experiment with your own designs.

The Flybrix LEGO drone kit is specifically designed to promote exploration and experimentation. All the components are tough and can totally withstand a few crash landings, so you can build and rebuild your own drones until you come up with the perfect design. Then you can do it all again. Try different motor arrangements, add your own LEGO bricks, experiment with different shapes—this kit is a wannabe engineer’s dream.

For the more advanced STEM learners out there, Flybrix lets you experiment with coding and block-based coding. It uses an arduino-based hackable circuit board, and the Flybrix app has advanced features that let you try your hand at software design.

Who is the Flybrix LEGO Drone Kit for?

Flybrix is a really fun way to introduce a number of core STEM concepts, which makes it ideal for kids—and technically, that’s who it was designed for. But because engineering and coding can get a little complicated, the recommended age for independent experimentation is 13 and up. However, kids younger than 13 can certainly work on Flybrix drones with the help of their parents. In fact, it actually makes a fantastic family hobby.

Ready to start building your own LEGO drones? Click here to order your Flybrix kit today for $198.

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When Al Capone Ran a Soup Kitchen During the Great Depression

Al Capone: Public Enemy #1, soup kitchen proprietor
Al Capone: Public Enemy #1, soup kitchen proprietor
The Paris Bureau of The New York Times, National Archives and Records Administration // Public Domain

Four years after gangster Al Capone took over Chicago’s leading crime syndicate, he had raked in over $40 million—around $550 million today. The money came from illegally selling booze during Prohibition; bottles were distributed to more than 10,000 speakeasies and brothels in a vast bootlegging network across the Midwest.

Capone’s alcohol distribution was unlawful, but to many Americans, the man’s work was heroic. He claimed he was just a businessman giving the people what they wanted—and what the people wanted more than anything in the 1920s was liquor.

But Capone’s role as an Italian-American Robin Hood didn’t stop there. As he orchestrated criminal activities behind the scenes, Capone simultaneously launched a program to provide milk to Chicago school children and donated huge sums to local charities.

It was the stock market crash on October 29, 1929, however, that spurred Capone to his greatest work of philanthropy. Almost overnight, the American economy collapsed into the Great Depression. Banks failed, businesses shuttered, and millions were suddenly unemployed and hungry. Hundreds of soup kitchens popped up around the country. One of them belonged to Al Capone.

No Questions Asked

Men line up at Al Capone's soup kitchen during the Great Depression
Men line up at Al Capone's soup kitchen during the Great Depression.
The Paris Bureau of The New York Times, National Archives and Records Administration // Public Domain

When Al Capone’s soup kitchen opened at 935 South State Street, in Chicago’s South Loop neighborhood, in mid-November 1930, hundreds of thousands of Chicagoans were out of work. By the following year, 624,000 people—or 50 percent of the Chicago workforce—were out of a job.

Capone’s charity had no name, just a sign over the door that advertised “Free Soup, Coffee & Doughnuts for the Unemployed.” Inside, women in white aprons served an average of 2200 people a day with a smile and no questions asked. Breakfast was hot coffee and sweet rolls. Both lunch and dinner consisted of soup and bread. Every 24 hours, diners devoured 350 loaves of bread and 100 dozen rolls. They washed down their meals with 30 pounds of coffee sweetened with 50 pounds of sugar. The whole operation cost $300 per day.

The soup kitchen didn’t advertise its connection to Capone, but the mobster-benefactor’s name was connected to it in stories printed in local newspapers like the Chicago Tribune and The Rock Island Argus. Those who were down on their luck, though, apparently had few qualms about eating from the hand of Chicago’s worst crime boss. Often the line to get in to the kitchen was so long that it wound past the door of the city’s police headquarters, where Capone was considered Public Enemy #1, according to Harper’s Magazine. The line was particularly lengthy when Capone’s soup kitchen hosted a Thanksgiving meal of cranberry sauce and beef stew for 5000 hungry Chicagoans. (Why beef and not turkey? After 1000 turkeys were stolen from a nearby department store, Capone feared he’d be blamed for the theft and made a last-minute menu change.)

Capone's Ulterior Motives

Capone’s efforts to feed Chicago during the darkest days of the Great Depression weren’t entirely altruistic. It wasn’t even originally his idea, but that of his friend and political ally Daniel Serritella, who was elected to the Illinois state senate in 1930. Nor did Capone invest much of his own money into the operation. Instead, Deirdre Bair writes in Capone: His Life, Legacy and Legend, he bribed and extorted other businesses to stock the pantry. In just one example, during Seritella's 1932 trial for conspiring with grocers to cheat customers [PDF], the court discovered that a load of ducks that had been donated to Christmas baskets for the poor ended up in Capone’s soup kitchen instead.

Perhaps more than anything, Capone opened his soup kitchen to get the public back on his side after he was implicated in the 1929 Saint Valentine’s Day Massacre. In that murder spree, Capone's associates were believed to have assassinated seven men, five of whom hailed from the rival North Side Gang, inside a Chicago parking garage—though no one was ever prosecuted. Harper’s writer Mary Borden distilled Capone's double-dealing when she described him as “an ambidextrous giant who kills with one hand and feeds with the other.”

Capone’s soup kitchen closed abruptly in April 1932. The proprietors claimed that the kitchen was no longer needed because the economy was picking up, even though the number of unemployed across the country had increased by 4 million between 1931 and 1932. The diners who had attended the kitchen daily were forced to move on to another one.

Two months later, Capone was indicted on 22 counts of income tax evasion; the charges that eventually landed him in San Francisco’s Alcatraz Federal Penitentiary. Though Capone vowed to reopen his soup kitchen during his trial, its doors stayed shut. By the time he was released from prison in 1939, a raging case of syphilis had rendered Capone mentally and physically incapable of managing his own life, let alone that of Chicago’s once-dominant crime syndicate and the soup kitchen that softened his gangster image.

Capone died in 1947, but his larger-than-life legacy lives on. His soup kitchen wasn’t so lucky. The building became a flophouse, and in 1955, Chicago authorities deemed it a fire hazard and shut it down permanently. Today, only a parking lot remains at the site of Chicago’s most notorious food pantry.