PIZZ'AMICI
Pizza restaurant · West Town ·
Pizza with cracker-thin crust, savory toppings, and artisanal wine
Pizza with cracker-thin crust, savory toppings, and artisanal wine
"Cecily and Billy Federighi, along with friend Bradley Shorten, laid the foundation for Pizz’amici in 2018 with Eat Free Pizza, a grassroots way to test and refine their pies by giving them away to followers. That experiment eventually led to the openings of Pizza Fried Chicken Ice Cream and Kim’s Uncle Pizza in Westmont. In late-2024, the Federighis returned to Chicago with what became one of 2025’s hottest reservations. At Pizz’amici, diners book weeks in advance for a taste of the new standard in tavern‑style pizza. The cracker‑thin crust emerges with a beautifully charred bottom and just enough chew to support toppings like fennel‑laced sausage, hot giardiniera, and tender Italian beef. The rest of the menu honors Italian American tradition with dishes such as beef-and-pork meatballs in sausage ragu and snappy sausage and peppers. The small but lively dining room buzzes with energy, making each visit feel like a celebration — especially once you’ve managed to snag a coveted table." - Jeffy Mai
"A cozy, dimly lit room that feels lived-in buzzes with enthusiasm for pizza, with music filling the air and a small, lively crowd that can make conversation a challenge across the 30-seat dining room and eight-seat bar. I’d open with the Caesar — a crunchy lettuce mix in house dressing topped with breadcrumbs, grated Parmesan, and whole white anchovies — and the Italian American classic sausage and peppers, the standout antipasti featuring four snappy, peppery links over roasted green peppers, onions, and potatoes (hearty enough to be its own meal, so pace yourself because pizza is on the horizon). The 14-inch tavern-style pies set the new standard here, thanks to an impressive cracker-thin crust and a build-your-own format: the fennel-forward sausage (the same recipe as the antipasti) is best paired with J.P. Graziano’s hot giardiniera, and Italian beef sourced from Mauro Provisions works just as well on a pizza as it does in a sandwich — combined with the giardiniera, it becomes a mashup of two iconic Chicago dishes. It’s also one of the toughest reservations in town, so plan to book weeks ahead; walk-ins are welcome, but arrive at the 4 p.m. opening, as on my visit every table was spoken for by 4:15 p.m." - Jeffy Mai
"Every youngtavern-stylepie aspires to be like Pizz’amici’s pizza. It's charred and razor-thin, with a tangy sauce and salty cheese that drapes over the edges like someone coloring past the lines. And it has some of the most crackly tavern-style crust we’ve encountered in the wild. This is pizza worth planning your week around, especially since rabid pizza fanatics are all vying for reservations and walk-in spots to try it." - Team Infatuation
"Now's your chance to try the new gold standard for tavern-style pizza. Red sauce, mozzarella, provolone, and pecorino Your choice of cheese or pepperoni (+$2) (four pieces per order) Deep-fried risotto ball filled with pepperoni and mozzarella, served with giardiniera aioli and calabrian chili paste" - team infatuation
"Pizz’amici’s pizza is what every young tavern-style pie aspires to be. It's charred and razor-thin, with a tangy sauce and salty cheese that drapes over the edges like someone coloring past the lines. This isn’t imperfection, it’s pizza worth planning your week around. And planning is necessary. Friends and families escorting pizza-rabid children are all vying for reservations or walk-in spots in the West Town restaurant's small, checker-floored dining room. Be one of them. Reservations are released a month out but get snatched up pretty quickly. If you’re not one of the lucky few to actually grab one (we’ve been there), try stopping by right when they open at 4pm—they have a few spots specifically available for walk-ins." - adrian kane, john ringor, nick allen, adrian kane, nick allen, nick allen, john ringor, john ringor, nick allen, john ringor, nick allen, nick allen, nick allen, john ringor, john ringor, john ringor, john ringor, john ringor, adrian kane, john ringor, john ringor, john ringor, john ringor, john ringor, john ringor, john ringor