Chicago’s Best Pizza
"This isn’t a misprint, as some of the city’s most inspired pizza comes from Superkhana International, a daring Indian fusion spot in Logan Square that uses a pizza oven instead of a tandoor for its naan. But the dough used for the pizza isn’t the same. It produces a thin, yet puffy crust. The toppings are South Asian influenced — there are also usually two or three pies on the menu and they rotate seasonally. Expect to find ramps, rhubarb — whatever’s fresh. Recent examples included a Margherita with Thai basil and tomato achar and a palak paneer with fried shallots, mozzarella, and spinach. Make reservations on Resy." - Ashok Selvam
