Despite Chicago's renown for deep-dish pizza, locals are lately swept away by Neapolitan pies bested by this bright, 50-seat Ravenswood gem. Finely ground Italian flour, imported buffalo mozzarella, hand-tossed dough and a brick, wood-fired oven built by Italian craftsmen are credited for producing bubbling, chewy crusts that edge savory, uncut, thin pies which diners eat with a fork. Antipasti and desserts like tiramisu round out the short menu. The proprietors shun take-out and turn up the lights a little too high, but the food wins out, accounting for out-the-door waits, even on weekdays. In summer, angle for a table on the pleasant sidewalk patio.
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