The Best Pizza in Chicago, From Thin Crust to Detroit Style | Condé Nast Traveler
"Situated in an 1876 four-flat, this restaurant evokes classic charm and rich, historic details throughout. The temperatures on the coal-fueled pizza oven soar past 1200 degrees and cook these ultra-thin pies within two minutes flat—a feat only made possible by a specially sourced coal. The result? A wildly crisp crust and satisfying, chewy middle, which guests can top with a range of add-ons. The team here places a premium on simple, quality ingredients, and its purveyors—local farms and butchers—play a major role in the process of acquiring them. Examples range to include pepperoni, salumi, and pork sausage from award-winning Tempesta Artisan Salumi; basil and greens from Gotham Greens; and a variety of vegetables from River Valley Mushroom Farm and Nichols Farm, among others. Come one, come all—this spot is a go-to for every kind of occasion, be it date night, family gatherings, or celebrations with friends." - Nicole Schnitzler
