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.
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Walking into The Forge, the newly opened pizza-joint-cum-fire-pit-destination in Oakland's Jack London Square, my first thought is, "I could really hang out in this place." The bright, reclaimed warehouse space is filled with early evening light; friends are gathered around tables with beers in hand. The setting sun even glints off the cluster of sailboats tethered just a stone's throw from the restaurant's outdoor patio.
When I order onions on a pizza, I expect to see them in one of a few ways. Caramelized, perhaps. Sliced and spread over the pie with a bit of sweet char. Maybe very lightly sauteed. What I've never seen before is finely chopped onions. That's what they do at Monte's, and I Ilke it. A lot.