"A pizza party for adults is the short way to sum up Piece. Their specialty is New Haven-style pizza, which has a lot of red sauce with extra olive oil and parmesan, but no mozzarella cheese (but you can order styles with mozzarella if you want). Gather your crew and head to Piece for pizza and beer." - sam faye, adrian kane, john ringor
"Piece in Wicker Park holds its own with its New Haven-style pies, which have a soft and chewy crust, lots of red sauce, and parmesan cheese instead of mozzarella (so no gooey cheese bombs here, unless you ask for them). As a bonus, Piece is also a brewery that makes some solid beer." - nick allen, adrian kane, veda kilaru, john ringor
"Pizza and beer is a classic combination that fuels much of the Midwest. And Piece in Wicker Park serves both excellent pizza and solid beer (mainly bold-flavored lagers and ales). The chewy-crusted New Haven-style pies here are large and perfect for sharing. You can only make a reservation for ten or more people, but there’s a lot of seating, so even if you’re with a smaller group, you probably won’t have to wait too long for a table. There are a lot of TVs, too, so it’s an especially good choice on game days." - josh barnett, adrian kane, john ringor
"The place is usually packed and there’s often a wait, but it’s easy to understand why people love the pies at Piece. The New Haven-style thin crust pizzas can be customized with red or white sauce and topped with an enormous list of eclectic ingredients, including mashed potatoes, artichoke hearts, broccoli, clams, and meatballs. Also check out the special pizzas featuring Doug Sohn’s (Hot Doug’s) Atomic Sausage and Honey Butter’s fried chicken." - Ashok Selvam
"Piece is usually packed with a high-energy atmosphere which makes it kind of a chore to find a table on the weekends. This is a proper brewpub with IPA and lagers available in growlers for home consumption. But wait, should we talk about the pizza? Customers will find New Haven-style pizza. Pies can be inconsistent during high-volume times, but when it’s on, it’s on." - Ashok Selvam