"Miles Okabayashi’s pandemic-era pizza pop-up opened a permanent location in Highland Park for its wood-fired, blistered-crust pies. Opened with Okabayashi’s brother Sam and sister-in-law Jean, Wildcrust specializes in sourdough pizzas made with a 48-hour fermentation process. Traditionalists may opt for the Margherita or marinara, while those looking for something different may find themselves drawn to the braised lamb tzatziki pizza or a mushroom pie topped with raclette and garlic vinaigrette. — Rebecca Roland, associate editor" - Eater Staff