Chicago's Best Pizza Places
"Sure, you could come for a salad, but the focus here is on pizza—and yours should be, too. The dining room is cozy, showcasing an open kitchen where pie production is on full display for all to see. And in a playful bit of recycling, empty tomato sauce cans placed on each table become stands for sizzling pizzas churned straight from the 800-degree coal-fired oven. This hot spot has its ratio down to a fine art and knows not to burden its thin and crispy crust that’s blackened and blistered in all the right places. The mortadella is a delight, with chopped garlic and gossamer slices of peppercorn-flecked sausage. But if you wish to go your own way, build the perfect pie with toppings that run the gamut from decadent Gorgonzola to tangy goat cheese." - Aaron Hutcherson
