Superkhana International

"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

"Zeeshan Shah and Yoshi Yamada offer a blend of Indian and global flavors in their Chicago restaurant, with naan-like pizzas topped with ingredients like beef keema and butter chicken." - ByElazar Sontag

"Superkhana is an Indian-style restaurant that serves pizzas, grilled cheese, and butter chicken calzones. But for folks who want to brunch with kids, there might not be any finer restaurant in town. Service is friendly and accommodating, there’s plenty of room. And the menu is diverse from French toast to Indo Chinese noodles." - Ashok Selvam, Naomi Waxman

"This colorful spot for modern Indian cusine made a big splash when it opened in 2019, and has continued to mature and flourish. Fans come back again and again for fluffy, chewy “Indian-ish” calzones (stuffed with either butter chicken or aloo matar (peas, potatoes, amul cheese, methi dust), achaari pulled pork sandwiches (tamarind chutney), and more." - Ashok Selvam, Eater Staff

"Where Zeeshan Shah and Yoshi Yamada, nominees for Best Chef: Great Lakes, work." - Emily Venezky