The Best Pizza in Chicago, From Thin Crust to Detroit Style | Condé Nast Traveler
"After years spent working in fine dining restaurants, chef Brett Nemec, together with his family, decided to pivot to doing all things pizza. Expect a thin center and perfectly puffed crust that lends itself seamlessly to that iconic New York fold. Nine different pies are on offer, each one special in its own right—namely the Truffle Mushroom (with shiitake mushrooms, rosemary, garlic truffle cream, goat cheese, and sea salt) and the Pepperoni (with Ezzo pepperoni, garlic, and basil—plus Mike’s Hot Honey for good, fiery measure). For a real treat, arrive before 4pm to try the Grandma-style: After a two-hour rise time, the dough is then pan-fried in barely-there olive oil for a crisp finish before being topped off with tomato sauce, olive oil, and Pecorino Romano. Even the desserts are made in-house, including a jumbo chocolate chip cookie and the Basque Cheesecake, bedecked in rich dulce de leche sauce. While takeout makes up the majority of the business here, the team sees its fair share of onsite guests, too—and guests are welcome to BYOB." - Nicole Schnitzler
