Concourse B gives you Home Run Inn instead of Connie’s
In Chicago Midway’s Main Terminal, Home Run Inn sits in Concourse B and scratches the local pizza itch without leaving the airport. This is the same Chicago brand you see around town, just with airport pricing: think roughly $7–$9 per slice and $20+ for a whole pie. It’s a regular stop for Southwest flyers who want something familiar before a B-gate departure.
Setup is simple counter service in B, with limited nearby seating that fills up fast at peak times like 5–8 a.m. and late afternoon banks. Most people grab pizza and head back toward their gate cluster in B instead of lingering. Expect typical airport pace; if you see multiple pies already in the oven, your wait can jump past 15 minutes.
Menu focus is classic toppings: cheese and sausage slices get called out in Google reviews as the most consistent options. One regular says they “always grab a cheese or sausage slice here before my Southwest flight,” and another notes that the crust is “better than the average airport pizza.” Whole pies are available but take longer, especially when the oven queue is full.
Pricing lines up with other branded spots in Midway: individual slices usually land in the $7–$9 range, and whole pizzas run north of $20 depending on topping count. One reviewer calls it “pricey but hits the spot if you want Chicago pizza without leaving the airport,” which sums it up: not a bargain, but predictable and filling.
Watch out for: some reviews mention greasy slices and uneven reheating, especially if staff rushes during heavy Southwest waves. If the slice case looks fresh and the bottom has a little color, you’re fine; if it looks pale or sitting too long, ask for an extra minute in the oven.
Practical tip: if your layover is under 45 minutes, grab a reheated sausage or cheese slice and take it to your gate; save whole-pie orders for longer sits at B gates.