These days, the menu features almost 40 pizzas with names just as creative as their topping combinations, but the Avalanche is their most well-known, featuring barbecue sauce, mozzarella, provolone, Cheddar, red onions, blackened chicken, and bacon — a pizza that will need a similarly signature beverage, say the house-brewed and assertively hopped Fairweather IPA. The name Burt Katz is just about as synonymous with pizza as you can get in Chicago.
He got into the game of opening pizzerias with literature-references for names in 1963 when he got involved with Inferno (since closed).
The centerpiece of the casual restaurant is a custom-tiled wood-burning oven, and it’s turning out a roster of pies that changes seasonally, based on what’s fresh and local. Margherita, simply topped with San Marzano tomato sauce, fior di latte, olive oil, and basil, but be sure to order at least one other pie: the pizza with ember-roasted potatoes, roasted onions, and smoked mozzarella.
If you want to hug the baseline, stick with the classic D. There’s almost a pizza-as-naan thing that happens, and it’s really something special.
The best way to experience what Sohocki is accomplishing here is to order the Entero, a bubbly, lightly charred crust topped with tomato sauce, fresh mozzarella, and house-made pepperoni, coppa, and sausage.
(If you like the spicy stuff, be sure to add some of the Chinese pepper-infused oil! Crust, which has two Cleveland locations, may look like your standard slice joint, but it’s anything but.
Run by the Bevacqua family since day one, this no-frills bar and dining room commands a lengthy wait every night of the week.
While the chicken française, fried calamari, lasagna, homemade sausage and peppers, and shrimp fra diavolo are flawless, it’s the pizza that puts it on the map.
It’s already being hailed as the best pizzeria in town, with added perks like an in-house charcuterie program and mozzarella made in-house from local milk.But the move is the award-winning Grandma Pie cooked in cast-iron.O4WP even calls itself “Home of the Grandma Pie.” And while you have to raise an eyebrow and have a little chuckle about a Georgia pizzeria doing Jersey-style pizzas and being known for a pizza that originated in Long Island, New York, there’s nothing funny about how good this pizza tastes.Chef Tony Conte honed his chops as executive chef of D.C.’s Oval Room and executive sous chef at New York’s Jean-Georges before decamping to the D. suburbs to open Inferno, his vision of an authentic Neapolitan pizzeria.