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How Do You Feel About Chicago-Style Pizza in NYC?

Jamie Feldmar 42 comments

It took the internet a little while to catch on (whoops), but news is finally spreading that a Chicago-style pizzeria called Emmett's recently opened in New York. We're planning to taste Emmett's pies next week (stay tuned!), but in the meantime, the news is causing some mixed emotions at SEHQ. More

Paulie Gee's Announces Chicago Expansion, With Slice'r Derrick Tung at the Helm

Niki Achitoff-Gray 35 comments

Just weeks after announcing a nationwide expansion of his acclaimed Brooklyn pizzeria, Paulie Gee's—with Slice founder Adam Kuban due to head up a Portland outpost, no less—Paulie is ready to publicize another familiar addition to his growing "brotherhood of pizza enthusiasts." More

Video: Jon Stewart Calls for a Pizza Truce...But Not Before Getting in Some Final Digs

Kate Andersen 35 comments

In the ongoing battle between Jon Stewart and what seems like all of Chicago, the Daily Show aired the latest installment last night in a three-part series called "Strife of Pie." More

What's Up in Pizza: Pizzaioli Mafia, Grimaldi Wars, and More!

Kate Andersen 4 comments

This week has pizza stories popping up all over the map, from the sports scene to the mob scene. We highlight some of the headlines for you after the jump! More

Chicago Pizza: Get Your Next Pizza at Avec

Slice: Chicago Nick Kindelsperger 3 comments

I went to Avec because I was embarrassed. Please don't judge me, but the last time I checked out the West Loop staple was about seven years ago, two years before I even moved to Chicago. But while shame took years to bring me back, the pizza had me return in less than a week. More

Chicago: Reno Brings Great Pizza to Logan Square

Slice: Chicago Roger Kamholz 11 comments

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 Pizza: Flour & Stone Tries to be 'Chicago's Brooklyn Style Pizza'

Slice: Chicago Nick Kindelsperger 11 comments

Oh, the weight of expectations. For the past six months, I've eagerly anticipated the opening of Flour & Stone, mostly due to the restaurant's claim that it would serve "Chicago's Brooklyn style pizza." Now, I know what you're going to say. What the hell is Brooklyn-style pizza? More

Chicago: Brave the Waldorf Astoria for Balsan

Slice: Chicago Nick Kindelsperger 9 comments

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

Slice: Chicago Nick Kindelsperger 6 comments

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

Slice: Chicago Nick Kindelsperger 5 comments

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: Check Your Pizza Expectations at the Door at Panino's Pizzeria

Slice: Chicago Nick Kindelsperger 2 comments

Steve Dolinksy recently declared this the best Neapolitan pizzeria in all of Chicago—better than Spacca Napoli and even Pizzeria da Nella! Expectations like those can more than color one's pizza experience. More

Chicago: Nella Grassano is Back and Better Than Ever at Pizzeria da Nella

Slice: Chicago Nick Kindelsperger 5 comments

Nella Grassano is both Chicago's most famous pizzaiola and disappearing act. She is known for introducing our city to the pleasures of light and airy Neapolitan-style crusts, which she started dishing out at Spacca Napoli back in 2006. I wondered if her return to Pizzeria da Nella would up the Neapolitan game in Chicago. More

Top This: Capriole Goat Cheese (à la Bar Toma)

Slice: Chicago Roger Kamholz 5 comments

On a menu of stunners, what caught my eye at Tony Mantuano's Bar Toma was the Capriole Goat Cheese pizza—a combination of creamy Indiana-made goat cheese, toasted hazelnuts, melted leeks, fragrant thyme, jammy dates, and rich Acetaia San Giacomo balsamico. More

Chicago: Balena Takes Neo-Neapolitan Pizza to the Masses

Slice: Chicago Nick Kindelsperger 5 comments

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: On the Road to Pizza Greatness at Nellcôte

Slice: Chicago Daniel Zemans 31 comments

No matter what happens, Nellcôte, the newest hot spot in Chicago's West Loop, is going to be known as the only restaurant that makes pizza from flour ground in-house. From the looks of things, Chef Jared Van Camp is already making some very good pizza and could be on the way to having something truly special. More

Chicago: Obbie's Pizza is a Garfield Ridge Institution

Slice: Chicago Daniel Zemans 8 comments

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

Slice: Chicago Daniel Zemans 10 comments

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: Q's Restaurant Lures with Old School Charm

Slice: Chicago Daniel Zemans 3 comments

Q's Restaurant & Pizzeria has served the people of Hillside for well over 50 years and exudes old school pizzeria charm. But Q's is an exemplar of how legendary suburban pizzerias can live on in greatness due to nostalgia more than the pizza. More

Chicago: Davanti Enoteca Raises the Rustic Pizza Bar in Little Italy

Slice: Chicago Daniel Zemans 2 comments

No restaurant in the ever-expanding empire of Scott Harris has gotten more praise than Davanti Enoteca in Little Italy. The hype means that two hour waits are fairly common on weekend nights. The food just might be worth it. More

Chicago: Pizza Meh at Fornetto Mei

Slice: Chicago Daniel Zemans 1 comment

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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