'Chicago' on Serious Eats

Chicago: Reno Brings Great Pizza to Logan Square

When Logan Square's Ciao Napoli Pizzeria closed last year, the restaurant group behind the neighboring Telegraph Wine Bar quickly snatched up the space. Since opening last November, their new restaurant and bar, Reno, has taken Chicago by storm (most recently landing on Eater's Pizzeria Heatmap). The osteria launched with morning, midday, and nighttime menus, offering up wood-fired bagels and pastries in the a.m., sandwiches at lunch, and an impressive array of pastas and wood-fired pizzas come dinner. More

Chicago: Brave the Waldorf Astoria for Balsan

On my last pizza dispatch from Chicago, I took you inside John's Pizzeria, a decidedly old-school joint that serves extra-thin pizza in a room that looks suspiciously like an aging 1970's suburban living room (remember the buxom young brunettes?). So for this review I wanted to go as far in the other direction as I could, and locate the most lavish place imaginable to satisfy a pizza craving. I knew exactly where to go. More

Chicago Pizza: John's Pizzeria

John's Pizzeria in Bucktown does not serve destination worthy pizza, but in its own special way, the John's experience is worth the trip. You have to know what you're getting into before you go, because the restaurant's very good thin crust pizza is only one component. Though it doesn't come anywhere close to serving my favorite pizza in Chicago, John's is one of my absolute favorite places to eat pizza. More

Chicago Pizza: Floriole Cafe & Bakery Pizza

First and foremost, Floriole is a bakery. In fact, it just might be one of the best in the city. So it makes sense that at the soul of each pizzetta is a remarkable crust that is crackly on the outside, chewy underneath, and sturdy throughout. And if you adore the sort of developed bread-like crust pioneered at Great Lake, then you'll understand immediately why this means so much. More

Chicago: Balena Takes Neo-Neapolitan Pizza to the Masses

Balena might be the only restaurant on earth with (a) a fully functional wood-fired oven and (b) pizza on its menu, but refuses to cook (b) in (a). But this does help explain what kind of pizza Balena serves. The crust has all the qualities of Neo-Neapolitan: a very high cornicione, impressive structure development, and a texture that balances between a crisp exterior and chewy insides. Basically, this is good bread. More

Chicago: Obbie's Pizza is a Garfield Ridge Institution

In the food world, Garfield Ridge on the southwest side of Chicago is fairly unexplored territory. But the locals there swear by Obbie's Pizza, a delivery and carry-out only hole in the wall that's been making customers happy since 1977. While my hope that I'd stumble on a place that should be a city-wide legend did not materialize, I did have some solid pizza. More

Chicago: Tony Mantuano Gets Serious About Pizza at Bar Toma

With a location steps from the Magnificent Mile and across the street from Water Tower, Chef Tony Mantuano's Bar Toma would be doing extraordinarily well based on his star power and the location, even if the restaurant served frozen dinners. Fortunately, Mantuano did not rest on his laurels, delivering some seriously delicious pizzas that should have locals fighting tourists for tables. More

Chicago: Pizza Meh at Fornetto Mei

There are countless average to above average pizzerias that get the designation, "it's good for the neighborhood." But as I discovered at Fornetto Mei, when the neighborhood is packed with excellent pizza options, decidedly mediocre pizzas aren't going to elicit much more than a shrug. More

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