Grace Wong/baiduhaiKusanya Cafe is the kind of place where you can get a cup of coffee, check out the community board, print a school paper or simply jump on the internet. You'll see people huddled together over papers strewn across the wood tables or someone walking in simply to say hello to the small staff. Because the nonprofit cafe roasts its own coffee on-site in small batches, don't hesitate to order that lavender iced latte ($3.49) or a plain cup of coffee. The breakfast and lunch menu is lush with references to famous musicians, like the Lupe Tabasco breakfast sandwich ($2.29). It features a thin egg patty, with melted cheese and Sriracha on ciabatta, and you can add sausage, spinach and tomato for an extra charge. The cozy and brightly lit environment is exactly where you want to catch up on some work or meet up with friends. 825 W. 69th St., 773-675-4758, kusanyacafe.org — Grace Wong
Anthony Souffle / baiduhaiThis family-run Chicago pizza empire (45 city and suburban locations, and one in Phoenix) traces its roots to the origins of deep-dish pizza; Rudy Malnati, Lou's father, managed Pizzeria Uno from its inception. In addition to its iconic cheese and cheese-sausage pizzas, there are minor innovations; "The Lou," a three-cheese pie with rich mozzarella, Romano and cheddar, is my favorite. The pizza comes on a garlic version of the restaurant's signature Buttercrust, a slightly crunchy upgrade (get it on any pie for 75 cents) with a hint of buttery flavor. On all pizzas here, crushed San Marzano tomatoes (never a sauce) deliver pure flavors, and skillful baking is remarkably consistent. $20 for a medium. 1120 N. State St. (and 44 other locations), www.loumalnatis.com. — Phil Vettel
Louisa Chu / baiduhaiThis wood-fired mobile pizzeria's signature is called a "mushroom pizza." True: There are porcini, and sometimes shiitake when available, dotting the pie. But that's just the beginning. Husband-and-wife team Steve Zieverink and Wendy Uhlman load up this pizza with ingredients that they farm, forage and make themselves. Toppings change with the seasons; the dream I devoured had green Galapagos Island tomatoes two ways — whole-roasted and in a tomato-and-onion sauce — caramelized shallots, pecorino cheese, balsamic vinegar, a porcini reduction and truffle oil, imported from Italy and so carefully drizzled that it doesn't overwhelm. $12 ($14 with egg), one size only. Saturdays through October at the 61st Street Farmers Market, 6100 S. Blackstone Ave., 312-402-3814, www.hearthmarket.com. — Louisa Chu
Joe Gray/baiduhaiRoad trip! About 75 miles from downtown Chicago, off exit 40 from I-94, Stop 50 Wood Fired Pizzeria is a surprise tucked into a quiet pocket of Harbor Country. If you've been, you know it's worth the trip. If you haven't, make a stop the next time you're near ... fall color tour? The pizza is Neapolitan, with the requisite high-temperature wood-fired oven, from which emerge pies with flavorful crusts, their slight crunch yielding to a chew that fights back a bit. This seasonal version, the Val d'Aosta, is named for the fontina cheese from an Italian Alpine valley that covers the pizza, bolstered by Castelvetrano olives (the fat, bright green ones), toasted walnuts, red onion slivers, fresh basil and lots of feathery grated Parmesan. A bite with the walnuts and basil together tastes like pesto without the garlic bite. The meaty flesh of the olives is a juicy relief from the rich cheese. Save a slice or two. Back home, you'll be glad you did. $19, one size only. 500 S. El Portal Drive, Michiana Shores, Ind., 219-879-8777, www.stop50woodfiredpizzeria.com. -- Joe Gray
Louisa Chu / baiduhaiThe late, great pitmaster James Barry Lemons was one of the prophets of the cut that defines Chicago-style barbecue: rib tips. His family, who continues his legacy working the aquarium smoker at Lem's Bar-B-Q in Greater Grand Crossing, created the JBL special in his memory: It's a pair of golden fried chicken wings over two ribs, one hot link and a hefty pile of the fabled rib tips. Fries soak in the tangy house-made sauce below, with slices of white bread shrouded in paper on the side. Visit Lem's, and you'll invariably find a line that stretches out the side entry door (which needs to stay closed, you will be reminded). The restaurant finally accepts credit cards but is still takeout only. Those lucky enough to find a spot in the small parking lot often use their trunks as a table; otherwise, you can eat on the precariously leaning stainless steel ledge that lines the front of this holy hickory-smoked house of barbecue. $18. 311 E. 75th St., 773-994-2428, lemsque.com — Louisa Chu
Adam Lukach / baiduhaiIt would not — could not — be a proper gallery of Black food on the South Side without Harold's Chicken. Chicago's iconic string of fried-chicken joints, founded by Harold Pierce in 1950, is synonymous with the South Side, and local's love for the poultry is not to be tested: Washington rapper Wale was booed in 2011 in Chicago over this reference: "This here's overrated/But I love your city, baby." The best Harold's locations live on the South Side, and each one is a little different, since Harold's have long been franchise-able with few stipulations, resulting in slight changes on pricing, menu items, sauces, etc. Harold's Chicken Shack #55 in West Chatham is generally considered one of the city's best, and the chicken shows why: fresh-fried, tender and juicy, with a crispy exterior dripping with #55's delicious mild sauce, laid on a slice of bread next to a bed of fries (also with mild sauce, obviously) — all the best of what Harold's has to offer. The one drawback at #55, however, is location. It's almost too convenient, just off the Dan Ran and the 87th Street Redline, which can make for some long lines during lunches and late nights. $7.85 for 7-piece wing dinner. 100 W. 87th St., 773-224-3314, haroldschicken55.com — Adam Lukach
Phil Velasquez / baiduhaiPiece specializes in New Haven-style pizza, so it would basically be a crime if the Bucktown joint didn't put out a clam and bacon pizza. For the uninitiated, the clams mostly meld into the background, offering a slight and attractive brininess to each bite. That allows the smoky, fatty bacon to run free, adding pops of pure porky indulgence. I realize it sounds as if it shouldn't work, but this is my go-to order here from now on. 1927 W. North Ave., 773-772-4422, www.piecechicago.com. — Nick Kindelsperger
Louisa Chu / baiduhaiYou might not recognize the neighborhood or regulars at Valois anymore, but the Hyde Park institution's macaroni and cheese remains the same, as does its price: $5 for a hearty, creamy, smooth classic bowl, plus two sides. Pick your vegetable (recently broccoli, peas and carrots, or corn) and bread (get the biscuit, which is more like a slab of cornbread). Mac is a special on Fridays and Sundays only, and the cafeteria is still cash-only. Don't forget to leave a tip for the table bussers. 1518 E. 53rd St., 773-667-0647. — Louisa Chu
John J. Kim / baiduhaiAurelio's Pizza has 42 locations in six states, but a trip to the flagship restaurant in Homewood seems special. The current cavernous digs date to 1976, but the restaurant got its start in the south suburb even earlier — 1959 — and some of the deck pizza ovens in the "new" space go back to the early 1960s. Regulars put great faith in them, and I can see why. The crust on a sausage and cheese pizza requested from an "old oven" was golden and crisp, a lovely textural contrast to the melted cheese, sausage chunks and Aurelio's distinctively sweet tomato sauce. Peppers, as pictured, are a fine complement to the sausage if you're in the mood. $17.75 for a medium. 18162 Harwood Ave., Homewood, 708-798-8050, www.aureliospizza.com. — Bill Daley
Michael Tercha / baiduhaiPepperoni and pilsner is a perfect pairing. The key is a pilsner that showcases pleasingly bitter European hops, rather than American hops. We tasted several pilsners. The best matches: Prima Pils (Victory Brewing), Pivo Pils (Firestone Walker Brewing), and Lagunitas Pils (Lagunitas Brewing).
Grace Wong / baiduhaiSenegalese cuisine might be one of Chicago's most underrated foods. At Yassa African Restaurant, portions are generous, flavors are explosive and textures abound. Start your meal with a crunchy fried fataya filled with spicy salmon, onion and garlic ($2 each) and a number of house-made juices, such as punchy ginger, sweet honeydew-pineapple, coconut-y and earthy baobab, or sour bissap hibiscus ($3). The Senegalese restaurant has a number of lunch specials, so I opted for the chicken and lamb lunch ($17), which came with two sides. While the chicken was dry, it was intensely smoky, and the lamb was tender and juicy all the way through. Both are marinated overnight in onion, garlic, mustard, lemon and a number of spices, and topped with more of the marinade, but sauteed to further that deliciously spiced flavor. On the side, go for the steamed cabbage and carrots, which were soft and slightly sweet, and the djolof rice, stained red from the tomato paste. 3511 S. King Drive, 773-488-5599, yassarestaurant.com — Grace Wong
Josh Noel / baiduhaiWhen Lee Hogan — that's Miss Lee to you — of Miss Lee's Good Food talks of "back home," she means North Mississippi. And though she has lived in Chicago for more than 50 years, more than 30 of which were spent as a server at the legendary and now-defunct Gladys Luncheonette, that's the food that imbues the menu at her takeout-only Washington Park restaurant. Every last item is drenched in Southern authenticity, but unless a pig ear sandwich is your kind of thing, the best place to start is with the basics. The baked herbal chicken lives up to its name, cooked with a healthy dose of green pepper, onion and, yes, plenty of herbs and spices. Baked chicken might be pedestrian in most hands, but under Miss Lee's watch, it becomes a rich, juicy and lightly spicy delight. Baked herbal chicken comes with two sides, and the recommendation here is stuffing (or "dressing," as Miss Lee calls it) and the tangy pickled beets. And don't even think of skipping dessert. The peach cobbler is a justifiable legend, while the bread pudding is an expert intersection of decadent without becoming cloying. $11.65, 203 E. Garfield Blvd., 773-752-5253. — Josh Noel
Louisa Chu/baiduhaiBuritt Bulloch, known as Mr. B to regulars, opened Old Fashioned Donuts in 1972 when Gatelys Peoples Store stood open across the street. You can find him most mornings in the front window overlooking his stretch of Michigan Avenue making doughnuts and especially his famous apple fritters. The huge golden brown rounds glisten with glaze, heavy with cinnamon-spiced fruit bound by yeast-risen dough. Get the pecan crowned creations if you can, the crisp roasted nuts transform the fried dough confection into practically a meal. Mr. B or one of his proteges makes the fritters in small batches throughout the day, but they do sell out. You can call ahead, except Sundays, their one day of rest in the Roseland neighborhood on the Far South Side of Chicago. $3.64. 11248 S. Michigan Ave., 773-995-7420, facebook.com/Old-Fashioned-Donuts-Inc — Louisa Chu
Nick Kindelsperger / baiduhaiAfter flying under the radar for years, Detroit-style pizza is having something of a moment in Chicago. (Jet's, Paulie Gee's.) Union Squared now offers a stunning version to hungry Loop workers at Revival Food Hall. Like deep dish, Detroit-style pizza comes with sauce on top of the cheese, and the sides are high. But that's where the similarities end. The rectangular slices have an airy and light interior, with shatteringly crisp sides. It's a — dare I say— more balanced and fine-tuned creation than deep dish, and one that doesn't require a serious nap afterwards. Plus, instead of having to shell out for a whole pie, you can score a hearty slice for $9. And by hearty, I mean you're getting a quarter of the entire pizza. Revival Food Hall, 125 S. Clark St., www.revivalfoodhall.com. — Nick Kindelsperger
baiduhaiThe original location of this pizzeria is surprising, even for the Far Northwest Side Italian stretch on Harlem Avenue near Addison Street. Tucked back in the corner of a strip mall, you'll find a small storefront housing the namesake shiny red oven, and often owner Nick Nitti. After training in Naples, he and his restaurants are certified by the Associazione Vera Pizza Napoletana, the Italian organization that designates true Neapolitan pizza. The Locale sounds as if it could be Nitti's concession to a neighborhood that grew up on Chicago-style, but instead it is faithful to Neapolitan tradition with bright tomato sauce, fresh mozzarella, locally made sausage and organic mushrooms on a thin yet chewy crust. While Forno Rosso recently opened a second location in the West Loop, go to the original for service so impressively attentive and warm, you'll feel you're one of la famiglia. $14, one size only. 3719 N. Harlem Ave., 773-716-3000; 1048 W. Randolph St., 312-243-6000; www.fornorossopizzeria.com. — Louisa Chu
Louisa Chu/baiduhaiCorned beef with mustard on rye bread. With a house recipe that dates to 1984, this African-American-owned business with five locations now offers unabashedly luscious fatty meat. At the South Shore shop, relocated a year ago, there's nowhere to dine in, but when Antwan Jackson made my sandwich, wrapping it in paper like Japanese origami, I raced to my car in the free parking lot out back. To maximize the delicious mess, you can get fries tossed in A.P. sauce too, their take on mild sauce. $10. 1759 E. 75th St., 773-288-4931, apdeli.com
Grace Wong/baiduhaiJosephine's Cooking recently got a facelift from Food Network's show "Restaurant Impossible," but thankfully its menu hasn't deviated from its soul food favorites. Get the fried catfish fillet ($12.95), coated in cornmeal and fried until it's a deep brown while still flaky and moisture-laden inside. For your sides, don't miss the green beans, stewed with bacon until soft, or the mac and cheese. But make sure you save room for dessert because the peach cobbler ($4) is every bit as comforting as it sounds with ooey gooey filling and a chewy biscuit top. 436 E. 79th St., 773-487-2900 — Grace Wong
Natalie Wade / baiduhaiAt 63rd and Western, you can take your taste buds on a trip to Central America at Garifuna Flava, its walls lined with Garifuna and Belize flags. Place your order in the back at the full-service bar. The food is deserving of the praise they've received from Guy Fieri in the past. The conch fritters ($8.95) are seasoned with Caribbean spices and the panades ($8.95) — accompanied by a spicy but not overwhelming slaw — feature buffalo fish in a corn tortilla. Both are crispy bites of fried seafood heaven that have an authentic island taste. On the side, I ordered a tower of red beans and rice ($4.75/small), served with a chicken-based gravy that when poured on top texturizes the rice as it absorbs the flavor, and the sweet plantains ($4.50), which a knife glides through like butter and maybe rival the ones my mom makes — ssh! 2518 W. 63rd St., 773-776-7440, garifunaflava.net — Natalie Wade
Louisa Chu/baiduhaiIf the red velvet cheesecake brownie at 'Laine's Bake Shop looks familiar, it's not just because it takes all your favorite baked goods and rolls them up into one. You might have seen it at a dozen or so Starbucks around Chicago. Baker Rachel Bernier-Green also makes cookies found at dozens of Whole Foods across the Midwest. But there's only one place you can sit down and treat yourself to the full menu by Bernier-Green including those brownies, cookies, warm bread pudding with caramel sauce and more. She, with husband Jaryd, founded the family artisan baking company with a social mission in 2013, but just opened at the One Eleven Food Hall in the Pullman neighborhood on the South Side this spring. Grab coffee or breakfast sandwiches too, but remember the red velvet cheesecake brownie, heavy for its handy size, fruity notes swirling with tart cream and soft cocoa crumb. $3.50. 756 E. 111th St. at One Eleven Food Hall, 773-432-4308, lainesbakeshop.com — Louisa Chu For a dining guide to One Eleven Food Hall, go here.
Louisa Chu/baiduhaiWhen chef Cliff Rome of Peach's restaurant began his collaboration with the artist Theaster Gates at Currency Exchange Cafe, open since 2014, the convergence meant more than just a change in name. Rome also brought his signature shrimp and cheese grits last year to the new Peach's at Currency Exchange Cafe. In the space overlooking historic Garfield Boulevard in the Washington Park neighborhood on the South Side of Chicago, he transforms the staple Southern shrimpers' breakfast dish into a luxurious experience with fat crustaceans, garlic cream sauce, crispy pork bacon, sauteed mushrooms, a hint of tomato and scallion frills, all hiding a deep bed of cheesy grits. A side of thick Texas toast seems gratuitous, until your final swipe of sauce. You can indeed order the brimming bowl for breakfast until closing, fairly early at 3 p.m. Bask in the beautiful space formerly an actual currency exchange, and study the world renowned artist's carefully curated patches of paint and plaster. $14.95. 305 E. Garfield Blvd., 312-300-4471, peachs-exchange.com — Louisa Chu
Kristan Lieb / baiduhaiPizza doesn't get much thinner than at Pat's. The crust stands only a few millimeters tall, yet it manages to hold up the other elements without buckling in the slightest. Instead of crackly, it's flaky and flavorful — by far the best feature of this craveable pizza. The sauce is hardly there at all, but the fennel-laden sausage and tangy cheese more than make up the difference. One of Chicago's best square-cut pizza options. $20.25 for a large. 2679 N. Lincoln Ave., 773-248-0168, www.patspizza.info. — Nick Kindelsperger
Louisa Chu/baiduhaiHusband and wife owners, chef Tsadakeeyah Emmanuel and pastry chef Nasya Emmanuel, opened Majani just last summer in the neighborhood of South Shore. They call their food "soulful vegan cuisine," but it's simply beautiful and delicious. Chef T, as he calls himself, says his favorite dish is the rice and beans. The melting, magical beans may be black, red or chickpeas, but they're always served with flavorful, fluffy rice, tender greens and Southern-style savory cornbread. The longtime catering chefs wanted a vegan restaurant in their own neighborhood for years and hope to open more in other underserved areas of the city too. $14.50. 7167 S. Exchange Ave., 773-359-4019, majani.biz — Louisa Chu
Nick Kindelsperger / baiduhaiWith its prime location directly across the street from Millennium Park, Acanto could phone in a passable version of pizza and probably do just fine. Instead, the kitchen produces what is probably the best pizza in the Loop. The crust is beautifully charred and delicately crisp, with a nice saltiness. The salumi pizza features nuggets of crisp pork with extra-flavorful buffalo mozzarella. Instead of tomato sauce, finely chopped giardiniera is spread underneath the cheese. Fortunately, Acanto's version is not wickedly spicy; the pickled vegetables lend a pleasant heat and a nice acidic kick. $18; one size only. 18 S. Michigan Ave., 312-578-0763, www.acantochicago.com. — Nick Kindelsperger
Andrew A. Nelles / baiduhaiThis pizza has long been my must-order when dining at Antica in Andersonville. I love the crispness of the speck, an Italian ham, the crunch of the pistachios and the cool freshness of arugula leaves, which contrasts with the warmth of the freshly baked pie. And the crust! It's buoyant and satisfyingly chewy, with lovely little bits of char along the edges. $15, one size only. 5663 N. Clark St., 773-944-1492. — Bill Daley
Kristen Norman / baiduhaiAn unassuming pizzeria off a busy-yet-unpopulated thoroughfare in Crestwood, Louisa's is a bright star in the deep-dish firmament. Louisa De Genero founded the spot in 1981, after years under the employ of Pizzeria Due. Informed by her time there, she created her secret recipe — still in use today and closely guarded by members of her family. The buttery crust here is key; at once fluffy and firm, it effortlessly carries the weight of molten cheese, bright and juicy tomato puree, and fennel-y nuggets of sausage. $15 for a small. 14025 S. Cicero Ave., Crestwood, 708-371-0950. — Joseph Hernandez
Louisa Chu/baiduhaiYohanna Brown opened Original Soul Vegetarian restaurant with her husband, Prince Asiel Ben Israel, in 1983 where the neighborhoods of Greater Grand Crossing and Chatham meet. She created some of the recipes, all vegan, still served today. One of the favorites is the Down Home Greens. A deep and heavy diner bowl nearly overflows with kale and its pot liquor. It's cooked with love, the most important ingredient they say, plus garlic and onions. A golden side of cornbread completes the meal, though a slice of the famous house lemon cake couldn't possibly hurt. $5.50. 203 E. 75th St., 773-224-0104, originalsoulvegetarian.com. — Louisa Chu
Kristan Lieb / baiduhaiVPN-certified pizzaiolo Jonathan Goldsmith opened Spacca Napoli in 2006 in a terra cotta-colored corner storefront in Ravenswood. My top pick, the funghi, features a generous helping of mushrooms with San Marzano tomatoes, fresh fior di latte mozzarella, basil, pecorino gran cru and extra virgin olive oil. These simple yet gold standard ingredients are piled on a thin, pliant crust with char-dotted edges still smoldering from the wood fire. The pizza is served uncut, to be eaten traditionally with knife and fork, though a pizza cutter is presented on the side. $14.50, one size only. 1769 W. Sunnyside Ave., 773-878-2420, www.spaccanapolipizzeria.com. — Louisa Chu
Nick Kindelsperger/baiduhaiSometimes the best things in life are the simplest. Other times you want a gym shoe (sometimes referred to as a Jim shoe). This specialty of the South and West sides is a mutant beast of a sandwich, a mystifying combination of roast beef, corned beef and gyro meat, all griddled with onions and cheese, before ending up on a bun with lettuce and tomato. It's then absolutely drenched in mustard, mayonnaise and tzatziki sauce (or an approximation thereof) — three sauces I'm not sure have ever shared space together before. Though not required, hot giardiniera can and should be added. Each bite is an overloaded avalanche of salt, spice, grease and cheese, with only the lettuce and tomato offering any form of relief. I wouldn't recommend indulging often, but when I do, I prefer the one slung out at Southtown Subs in Bronzeville, which manages to capture the gushing spirit of the sandwich better than any other. Those in the know will also ask for some mild sauce drizzled over the fries. $7.99 for a small. 240 E. 35th St., 312-326-1890, southtownsub.com — Nick Kindelsperger
Marissa Conrad / baiduhaiIt's a beautiful sight, the fruit of the sea pizza at Nonnina, its surface crowded with rings and tentacles of squid, mussels and clams in the shell and little shrimp. The seafood is uniformly tender to the bite, its brininess marrying well with mellow tomatoes. The wealth of sea creatures makes for a crust that's soft in the middle, the point flopping down when you lift a slice. (Other pizzas, such as the prosciutto and mushroom, were more done in the center.) But that's OK, because the crust is still so good, the fat edges offering crunch, then chewiness. $16, one size only. 340 N. Clark St., 312-822-0077, www.nonninachicago.com. — Joe Gray
Nick Kindelsperger/baiduhaiThe pecan pie at this welcoming South Side shop doesn't skimp on the part that counts. Each "slice" (really, a small stand-alone rectangular pie) comes studded with a generous spread of huge, whole pecans. But what is hidden underneath is just as important. A generous layer of dark runny caramel adds the right amount of sweetness to each bite. In a very unscientific study, I'd say that the portion feeds at least two people, making the $6 price a real bargain. 2234 E. 71st St., 773-363-9330, givemesomesugah.com — Nick Kindelsperger
Kristan Lieb / baiduhaiDeep-dish dissenters always harp on the lifeless crust that hides beneath the sauce and cheese of most versions (I know, because I'm one of them). That's where Labriola stands apart. The crust is crackly and gorgeously browned, looking like a beautiful loaf of bread. Of course, it helps that the cheese is tangy and the sauce bright and chunky. While tourists jam classic deep-dish joints, know that what is probably the best deep-dish in the city is hiding in plain sight, just steps from the Magnificent Mile. $21.25 for a 12-inch. 535 N. Michigan Ave., 312-955-3100, www.labriolacafe.com/chicago. — Nick Kindelsperger
Nick Kindelsperger/baiduhaiOf course, you're going to get chicken and waffles at a place called Chicago's Home of Chicken and Waffles. Was it ever a question? Not that there aren't other tempting dishes on the menu, but when done right, chicken and waffles offers that alluring combo of salty and sweet better than most dishes could ever dream of doing. The fried chicken wings here have a paper-thin crust, one that still manages to be packed with a liberal amount of salt and pepper. Each juicy bite is begging for something sweet, which you can easily rectify with a drizzle of the syrup on the side. The waffle acts more like a sponge than anything else, sucking up the sweetness from the syrup and the salty, meatiness of the chicken in equal proportions. $12.50. 3947 S. King Drive, 773-536-3300, chicagoschickenandwaffles.com — Nick Kindelsperger
Abel Uribe / baiduhaiWhile this local incarnation of the Brooklyn cult pizzeria specializes in Neapolitan-inspired pies, owner Derrick Tung created a menu category just for the Chicago location: Logan Squares, referring to (oddly enough) Detroit-style rectangular pan pizza with pepperoni that curls up like a contact lens as it cooks, letting its juices pool in the middle. By the time you read this, the Paulie's Prohibited, a stellar Logan Square of sharp cheddar, mozzarella, tomatoes, pecorino-Romano and that pepperoni, may be gone. Each month Tung and his pizza team will invent a new set of three Logan Squares (think carnivore, omnivore and herbivore), and come up with catchy names. Whatever they call them and however they top them, they'll always be shockingly light and airy, ringed with a lacy edge of baked cheese and limited to only 30 or so a night, only on Sundays, Mondays and Wednesdays. $15. 2451 N. Milwaukee Ave., 773-227-9898, www.pauliegee.com/logan-square. — Louisa Chu
Louisa Chu / baiduhaiGabrielle Darvassy first opened B'Gabs Goodies as a health-focused raw vegan deli in 2010. When Darvassy moved to a former Hyde Park pizzeria four years later, she started cooking her food too. She considered the new full kitchen a sign from the universe, blessing the rest of us with her char-griddled Jamaican jerk cabbage ribbons on creamy simmered coconut curry, served over steamed organic rice ($14). It packs a fiery punch that a regular said is because Darvassy is Jamaican, but it's more likely it's because she's a seasoned chef who brings the heat. 1450 E. 57th St., 773-256-1000, www.bgabsgoodies.com. — Louisa Chu
Nick Kindelsperger / baiduhaiAt first glance, Side Street Saloon looks like the kind of friendly, no-frills bar that you can find in most neighborhoods in Chicago. They serve cold beer with friendly service in a room that still has visible cigarette smoke stains on the ceiling tiles. Here's the unexpected part: This spot also serves one of the best thin-crust pizzas on the North Side. The most distinguishing feature is the crimped edge of the crust, which looks a lot like the crust at Barnaby's. Thanks to a light hand with the cheese, the pie is satisfying but not a gut-bomb. $14.75 for a 14-inch. 1456 W. George St., 773-327-1127, www.sidestreetsaloon.com. — Nick Kindelsperger
Kristan Lieb / baiduhaiThis is the Leonardo DiCaprio of pizzas — it sweeps every awards list. And for good reason: Chefs whip ricotta with 'nduja (en-doo-ya), a spicy salami that's soft enough to be spreadable (or, in this case, whippable), thanks to the high amounts of ground pork fat in the mixture. The result is a spicy cloud of fat and salt, so delicious that the rest of the pizza almost doesn't matter. For posterity: mozzarella, Berkshire sausage, cherry bomb pepper and basil, all on Coalfire's signature blackened crust. $19, one size only. 1321 W. Grand Ave., 312-226-2625; 3707 N. Southport Ave., 773-477-2625, www.coalfirechicago.com. — Marissa Conrad
Kristan Lieb/baiduhaiMost pizzerias brag about their straight-from-Italy ingredients, but not My Pi, where they proudly advertise using tomatoes from California and cheese from a farm in central Wisconsin. And they should be proud: The highlight of this deep-dish is the super-chunky sauce, tinged with just the right amount of sweetness from the vine-ripened tomatoes. The dough rises three times before cooking, but never overnight, so as not to overproof it, which could result in a lifeless crust. It turns out crispy but not dry. A nice example of deep-dish. 2010 N. Damen Ave., 773-394-6900, www.mypiepizza.com. — Marissa Conrad
Kristan Lieb / baiduhaiThis Garfield Ridge mainstay (since 1986) offers a full menu of sandwiches, pastas, barbecued ribs and fried chicken, in addition to its thin, deep-dish and stuffed pizzas — quite an output from a small kitchen. The thin crust is more substantial than most, thicker and stiffer, the better to handle the multitude of ingredients that top the Triano's Special, which is loaded with lumps of sausage, thickly sliced mushrooms, green peppers and onions over a savory tomato sauce. The tiny property is delivery or carryout only. $15.65 for a 12-inch medium. 6758 W. Archer Ave., 773-229-1444, www.trianospizza.com. — Phil Vettel
Kristan Lieb / baiduhaiNella Grassano is an established name in Chicago pizza, with a stint at Spacca Napoli and a turn partnering with Davanti Enoteca's Scott Harris on Nella Pizzeria Napoletana, before opening on her own in a cute storefront on Fullerton near Southport. The quality of her pies hasn't suffered. Three brickworkers from Italy traveled to the States to build her wood-fired oven out of Italian bricks, earning her the coveted VPN certification. The crust is classic Neapolitan, soft to the point that it's threatening to be soggy but never crossing the line (unless, of course, you try to bring home leftovers), wonderfully elastic and paper-thin to the point that it's not hard to down a whole pie solo. The Margherita is beautifully simple — just a generous coating of freshly made tomato sauce speckled with piping-hot islands of fior di latte mozzarella and basil. $14, one size only. 1443 W. Fullerton Ave., 773-281-6600, www.pizzeriadanella.comMore Top Picks Best Table Saws Under 400
. — Marissa Conrad
Annie Grossinger / baiduhaiDespite its name, the Fancy Nancy is deceptively simple: just red sauce, mozzarella, basil and burrata on Reno's excellent wood-fired crust — the kind with a puffy outer ring that makes you excited to get to the end of the slice. But the moniker still works, because anyone would feel fancy when presented with this much burrata. A hunk the size of your fist sits in the middle of the pizza, just waiting for your Instagram shot. Tastewise, the cheese would do better more evenly distributed, but the presentation is impressive, and you can disperse it as you choose. At the end of the day, it's creamy, delicious and the reason to order this pizza time and time again. $14, one size only. 2607 N. Milwaukee Ave., 773-697-4234, www.renochicago.com. — Marissa Conrad
Phil Vettel / baiduhaiA neighborhood fixture since 1990, Abundance Bakery is tiny in size but mighty in production, offering cookies, doughnuts, muffins, cakes, cakes by the slice and much more. Chef and owner Uncle Villy (aka Bill Ball) is famous for his upside-down caramel cupcakes, and for good reason, but Virtue chef Erick Williams tipped me to the apple-pecan bread pudding ($3.98), and boy, was he right. A large square of gooey deliciousness, the bread pudding embraces butter and sugar, nicely balanced with crunchy whole pecans and thin, slightly tart apple slices. The blink-and-you'll-miss-it storefront is carryout only. 105 E. 47th St., 773-373-1970; abundancebakery.net — Phil Vettel
Nick Kindelsperger/baiduhaiIf you've ever suffered through a bland and dry slice of meatloaf (haven't we all?), you owe it to yourself to try the one served at The Good Life Cafe in Roseland. Each bite has the er collard greens and the well-seasoned dressing, which bests any version I've tried at Thanksgiving before. $9.99. 11142 S. Halsted St., 776-264-5433, goodlifesoulfoodcafe.com — Nick Kindelsperger
Zbigniew Bzdak / baiduhaiThis 93-year-old pizzeria was voted Chicago's best spot for thin crust by our readers earlier this year, and one bite through the red-sauce-smeared cracker crust, cut into squares and topped with fatty fennel sausage and melted mozzarella, and you will believe in democracy again. Not only is this one of the best Chicago-style thin-crust pizzas ever, it represents the best of a specific South Side substyle, with an addictive hard-bite crunch. The pizzeria, now in the Ashburn neighborhood on the far Southwest Side, is cash only, and the pizzas come in only small and large. Get the large, always. And if someone in the group is feeling the need for veggies? Pizza-makers are amenable to a half-and-half toppings situation, as pictured with green peppers. $16.50. 8433 S. Pulaski Road, 773-735-2050, www.vitoandnicks.com. — Louisa Chu
Kristan Lieb / baiduhaiDante's is the kind of pizza you want to order into a bar — a whopping 20-inch pie cut into massive triangles, just waiting for a group of hungry hands to pounce. The crust is crispy enough that you can grab a slice without jumping through any hoops of plates or silverware, yet soft enough to fold when it comes time to fit it in your mouth — not quite New York-style, but maybe the closest you'll find in Chicago. The first time I had Dante's, a friend warned me it might be the greasiest pizza in the city. It is, and that's part of its charm; double down by adding glistening circles of oil-slicked pepperoni. 3028 W. Armitage Ave., 773-342-0002, www.danteschicago.com. — Marissa Conrad
Grace Wong / baiduhaiI don't think I'll ever get over the fact that Kirsten Harper doesn't taste her own food, but after trying her pan-seared Atlantic salmon, I'm pretty sure I'll never get over how delicious her food is. The dish ($19.95) is a generous portion of soft and flaky salmon that is tender on the inside with a lovely, charred crust. The crispy herbs and garlic on top add a fragrant bite to the otherwise buttery fish, served on a bed of fluffy herbed rice. The meal comes with a buttered cornbread muffin and one side. I opted for the mac and cheese, which was creamy, cheesy and made with cavatappi noodles. Don't miss the extra-sweet sweet tea with lemon ($1.95/small). 4248 S. Cottage Grove Ave., 773-633-2757, cleossoutherncuisine.com — Grace Wong
Nick Kindelsperger/baiduhaiLocated in Ashburn, Dan's Soul Food offers all the comforting classics you'd expect from a restaurant with soul food in its name. That's especially true of the smothered chicken, a dish of fried chicken bathed in gravy. The dish could easily end up a soggy, greasy mess, but instead it's decadent, with the extra-meaty gravy amplifying the savoriness of the fried chicken. Pair it with some solid collard greens, and maybe a side of spaghetti, just because you can. $11.49. 2523 W. 79th St., 773-737-6695, danschicagosbest.com — Nick Kindelsperger
Nick Kindelsperger / baiduhaiChicago lost Uncle John's, one of its best barbecue joints, in 2015 when owner Mack Sevier passed away. Fortunately, one of Sevier's employees, Brian Turner, claimed the smoker and set up shop at Uncle J's in Grand Boulevard. The restaurant is not an exact copy. The hot links lack the smoke and aggressive seasoning of Uncle John's. But the rib tips are about as good as barbecue gets. Each bite is extraordinarily juicy with a background of smoke and spice. I'm also a huge fan of the thick and tomatoey barbecue sauce, which I always get on the side. $8 for a small order of rib tips. 502 E. 47th St., 872-244-3535. — Nick Kindelsperger
Nick Kindelsperger / baiduhaiIn a city stuffed with great sausage, no other place lavishes such attention on the ground pork mixture like Villa Nova in suburban Stickney. Each chunk is extra-juicy and laden with loads of fennel. The cooks obviously know the power of this meat, applying it to the pizza so precisely that every square gets a taste. The remarkably thin crust manages to both hold up to the onslaught of pork and remain flaky and flavorful, while the tangy cheese holds everything together. The bare-bones operation lacks many creature comforts, yet it exudes an old-school Chicago charm you can only get by sticking around for 60 years. $15.60 for a large. 6821 W. Pershing Road, Stickney, 708-788-2944, www.pizzastickney.com. — Nick Kindelsperger
Louisa Chu/baiduhai5 Loaves Eatery is perhaps best known for its crunchy crusted and juicy chicken with waffles. But make sure to get the grits here and as a rule in life. Plus the homemade lemon zest pancakes, salmon croquettes and chocolate cake whenever available. 405 E. 75th St., 773-891-2889, 5loaveschicago.com — Louisa Chu
Nick Kindelsperger / baiduhaiWalk into this cozy Great Grand Crossing bakery, and you'll immediately come face to face with a colorful case full of cakes. Settling on one is harder than you'd imagine, though you'll probably be happy with whatever you go with. I'm a fan of the Obama, based on a certain former South Side resident, which includes layers of chocolate, yellow and red velvet cake topped with chocolate drizzled pecans. But if it's your first visit, you probably want to go with the flawless caramel cake. Not only is this gargantuan slice approximately 80 times cheaper than a similarly sized offering on the North Side, the cake itself is supremely soft and moist. That's partly due to the restaurant's practice of cutting slices to order, so the pieces don't dry out. And instead of an overwhelming sweetness, the caramel brings a rich roasted depth to each bite. $4 per slice. 328 E. 75th St., 773-224-6262, brownsugarbakerychicago.com — Nick Kindelsperger
Louisa Chu/baiduhaiIf you've been a fan of the ice cream hand- churned by Yahya Muhammad since he opened his first shop 22 years ago on the South Side of Chicago then you're in for a big treat. I'm not just talking about Muhammad's huge scoops of Melanin Magic chocolate paired with pralines and cream, a combination called the Barack Supreme. His beautiful new home for Shawn Michelle's Homemade Ice Cream reopened this spring as a Tiffany blue jewel box of an ice cream parlor with crystal chandeliers overhead. The Black family-owned-and-run shop anchors a corner of the historic Rosenwald Courts Apartments in Bronzeville. Get the Grand Lux sundae with your choice of warm apple or peach "stomp-your-feet" cobbler plus ice cream from a long daily list. I could not resist the unique Lunchroom Butter Cookie with fatty ice cream studded with crumbled golden sweets, like CPS once baked. Settle in to one of the tufted grey banquettes or stroll the grounds where legends including Nat King Cole, Duke Ellington, Lorraine Hansberry, Quincy Jones, Jesse Owens and more once lived. $10.99. 46 E. 47th St., ?773-615-3238?, shawnmichelles.com — Louisa Chu
Josh Noel / baiduhaiThe loaded potatoes at Taylormade Que look nothing like potatoes when you pull back the dish's Styrofoam top. But they sure do look loaded: a gooey morass of orange cheese, steak, jerk chicken and broccoli, topped with a generous hit of sour cream. Dig in and you'll eventually find the potatoes, which turn out to mostly be a canvas for the big, bad, burly swamp above. Though the steak lends a hearty, smoky punch, the real star is the jerk chicken, which imbues each bite with zesty, peppery spice. But there to balance it all out are the cheese, the sour cream and the potato chunks. It's a belly-busting take on comfort food, but also a deft balance of flavors and textures. And of course the broccoli makes it healthy. Right? $13. 6717 S. Halsted St., 872-244-3616 — Josh Noel
Annie Grossinger / baiduhaiThe offset shears with their long blades catch your eye when your pizza slides in front of you at newcomer Coda di Volpe. Pick them up, snip a slice of your Neapolitan, then dig in. The puffy edged crust is chewy, the bottom nicely done through the center, the dough heaved up in a few random hillocks. Go for the Diavola, which owes its devilish heat to 'nduja, the Calabrian-style, chili-packed soft sausage that's popping up everywhere. Dolloped across the pizza, its fat spreads across the molten lake of cheese, staining it with the bright red and fire of the peppers. With each slice, the heat builds in your chest. It's addicting. And if you need cooling down, try the lemony prosecco-based slushie, Lightworks (see story here). $17, one size only. 3335 N. Southport Ave., 773-687-8568, www.cdvolpe.com. — Joe Gray
Nick Kindelsperger / baiduhaiI've been eating a lot of collard greens lately, and I've pretty much enjoyed them all, but it's only the greens at Virtue that I can't stop thinking about. Each dark green forkful is tender and bewilderingly complex, with a smoky backbone from the turkey. I tried to get the recipe from chef Erick WIlliams, but it was obviously not going to happen. "It's the only recipe I have that my grandmother physically taught me how to cook," says Williams. "It's like she had given me the key to a Fortune 500 company. Those things work." Yes they do. I was so captivated, I asked for a spoon so I could slurp up all the potlikker lingering in the bowl. $8. 1462 E. 53rd St., 773-947-8831, virtuerestaurant.com — Nick Kindelsperger
Louisa Chu/baiduhaiFather and son team Robert Adams Sr. and Robert Adams Jr. smoke some of, if not the best, rib tips and hot links in a Chicago-style aquarium smoker. Many regulars order sauce on the meat; while I love the restaurant's spicy house-made barbecue sauce, I prefer mine on the side, to apply to the fatty, marbled treasure at my discretion. Served on a bed of fries, the jumble of blackened bark, pink-ringed tips and crisp-skinned sausage chunks comes covered with slices of soft white bread. It's cash only, with an ATM inside, and there's no dine-in seating — just a window bench for waiting as patiently as you possibly can for your meal. $7.50 (mini combo) to $18 (extra-large). 746 E. 43rd St., 773-285-9455. — Louisa Chu
Anthony Souffle / baiduhaiSelf-taught pizzaiolo Robert Garvey says it took him 15 years to perfect his delicious crust, inspired by New York pizza, but less flexible (you can't fold a slice) and more versatile. After moving to Chicago, he and his wife, Dana Hokin, hosted four-course pizza parties in their home, which quickly became highly desired charity-auction items. Late last year the two opened a cozy 50-seater in Streeterville, offering sweet and savory pies, including a favorite topped with a traditional pairing of prosciutto and arugula. 355 E. Ohio St., 312-222-0905, www.robertspizzacompany.com. — Phil Vettel
Nick Kindelsperger / baiduhaiThey don't make them like they used to. Everything about Fox's Restaurant & Pub in Beverly, open since 1964, screams old school, from the brilliant red and blue neon sign out front to the dimly lit brick- and wood-clad interior. But Fox's isn't just a nostalgia trip. The restaurant is still kicking out a great pizza, too: an extra-thin tavern-style, with crackly edges and just the right balance of slightly sweet sauce and full-flavored cheese. Make sure to load your pie with juicy, oversized chunks of fennel-potent sausage. Every neighborhood should have a place like this. $17 for a medium. 9956 S. Western Ave., 773-239-3212, www.foxsrestaurant.com. — Nick Kindelsperger
Nick Kindelsperger / baiduhaiThin-crust pizza in Chicago is often described as having a cracker-like crust. But no pizza comes as close to that description as the one you'll find at Rosangela's in the Southwest suburb of Evergreen Park. The saltine-like crust manages to hold up the tangy cheese and sweet sauce without crumbling, shattering only when you bite in. On top is some of the juiciest and most full-flavored sausage in the Chicago area. $16.75 for a large. 2807 1/2 W. 95th St., Evergreen Park, 708-422-2041. — Nick Kindelsperger
Louisa Chu / baiduhaiAt Eataly, the pizza they call Verace TSG is simple, the Neapolitan crust topped minimally with bright, barely sauced tomatoes, creamy mozzarella di bufala from Naples, herbaceous fresh basil and extra-virgin olive oil. TSG, short for Traditional Speciality Guaranteed, is a European Union designation given to any food made using the techniques or ingredients of a region within the EU. Indeed, this is the most true-to-Naples pizza not only at Mario Batali's Italian food emporium, but perhaps in the entire city. Puffed, chewy edges charred by a wood-fired oven surround a halo of imported ingredients. My only quibble: It's served sliced, not whole to eat with a fork and knife as it's done in Italy. Order it uncut, and, if you want, with red pepper flakes and freshly grated Parmigiano-Regianno on the side. $19, one size only. 43 E. Ohio St., 312-521-8700, www.eataly.com/chicago. — Louisa Chu
Kristen Norman / baiduhaiTwenty minutes north of Chicago's city limits lies the truly old-school Barnaby's. With dim-yellow overhead lights, dark polished wood and plastic-covered tables, the restaurant itself is a blast from the past. Place your order at the counter, and proceed to wait for what is arguably the crispiest pizza in the Chicago area. A well-herbed tomato sauce is spread thinly and evenly up to the delightfully crimped edge of the pie, while the underbelly is treated with a dusting of cornmeal, which offers an audible crunch. The crust tastes like Cheez-Its, which is a compliment — toasty and salty, it's a pleasant note to an already excellent 'za. Grab the sausage pie, studded with savory and deliciously porky bits. $10 for a small. 960 Skokie Blvd., Northbrook, 847-498-3900, www.barnabysofnorthbrook.com. — Joseph Hernandez
Nick Kindelsperger/baiduhaiBJ's menu claims that the mustard-fried catfish is it's signature dish, which is a seriously bold statement considering how popular fried catfish is on on the South Side. But as the name suggests, the addition of mustard really sets it apart. The dish starts with a large catfish fillet that's dunked in mustard, breaded and then fried until dark golden-tinged brown. The exterior crunches loudly when you bite in, before giving way to the remarkably plump and juicy catfish. In between is a layer of bright mustard, which adds an irresistible hit of acid and makes the fried fish seem far less greasy. Any restaurant would be happy to have a signature dish this good. You also get two Thanksgiving-size side dishes and rice, which explains how I ended up with enough greens and sweet potatoes to feed two people. $12.99. 8734 S. Stony Island Ave., 773-374-4700, bjsmarket.com — Nick Kindelsperger
Annie Grossinger / baiduhaiThe city's best-known pizza on wheels, found twice weekly at Green City Market in Lincoln Park, now has its own kitchen in North Center. There, chef and owner Jared Batson holds a three-course pizza dinner on the first Monday of each month. The best pie he makes is the Black & White, his signature and his own favorite pizza. With black garlic tomato sauce, whole black garlic, mozzarella, Prairie Fruits Farm chevre and chive, the savory umami bomb comes on a beautifully charred yet chewy crust. $15 at market, one size only; $42 three-course dinner. 4019 N. Damen Ave., 847-393-3955, www.thenomadfoodcompany.com. — Louisa Chu
Kristan Lieb / baiduhaiIf your idea of pizza perfection trends toward enormous foldable slices, the kind with impossibly thin crusts and minimalist toppings, this Logan Square joint is for you. While adding giardiniera to a pizza sounds like overkill, the housemade version here isn't nearly as oily as most. Instead, the pickled vegetables are crisp and balanced. You could even throw on the salty, spicy pepperoni, which the chefs make sure cover nearly every square inch of the pie. Just make sure to ask for the crust well-done, since it can occasionally be a little too floppy otherwise. $24, one size only. 2210 N. California Ave., 773-276-5625, www.boilerroomlogansquare.com. — Nick Kindelsperger
Annie Grossinger / baiduhaiThere's a pizza I love at Roberta's in Brooklyn called the Bee Sting, named for the genius contrast of sweet honey and stinging chilies. At Stella Barra in Lincoln Park, a combo of sweet corn and Calabrian chilies has a similar (though less sticky) effect, with the bright, sweet corn helping to temper the spicy peppers. Tart goat cheese, delicate salumi, so thinly sliced it's almost translucent, and a light-handed helping of peppery arugula contribute to the burst of balanced flavors. You can opt for regular or "thin sin" crust; the latter is a fine example of cracker-style, but I'm partial to the doughier version, which is double-proofed (rises twice) and pounded down in the center until extra-puffy edges guard a thin-crusted middle like walls to a castle. 1954 N. Halsted St., 773-634-4101, www.stellabarra.com — Marissa Conrad
Louisa Chu/baiduhaiThe late Roosevelt McCarthy opened Home of the Hoagy in 1969, next door to where the current shop stands in the South Side neighborhood of Morgan Park — a fire destroyed the original in 2015. But they salvaged the vintage menu signs, said daughter Earnestine Newsome, who now runs the place with sister and owner Denise Brown, alongside family. While they are indeed known for their eponymous hoagy, get the iconic steak sandwich — "A Meal on a Bun" reads the sign, insufficiently I might warn. A warm, sturdy, steamed bun barely holds chopped steak, grilled onions, American cheese, a definitive housemade sweet sauce, two fresh tomato slices, plus sweet and hot peppers if you want — the components as canonical as all great Chicago foods. What remains curiously unclear is what to call it, here or at Taurus Flavors, where the sandwich was invented. Generations know the steak sweet, or sweet steak, is worth the inevitable wait. $6.55. 1316 W. 111th St., 773-238-7171, home-of-the-hoagy.business.site. — Louisa Chu For a story about the origins of the sweet steak sandwich, go here.
Abel Uribe/baiduhaiChef/owner Erick Williams likes salad, but he has what he calls a "philosophical issue" with croutons. They're usually too tough to spear with a fork, Williams points out, and splitting them is both noisy and messy. But crunch is a crucial element to a good salad, so what to do? With the Gem lettuce salad made with bacon, hard-cooked eggs and buttermilk dressing, Williams adds crisp-fried black-eyed peas. "It's a Southern staple," he says. "It adds crunch and earthiness, and it can be gluten-free." $10. 1462 E. 53d St., 773-947-8831, virtuerestaurant.com — Phil Vettel
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Kusanya Cafe is the kind of place where you can get a cup of coffee, check out the community board, print a school paper or simply jump on the internet. You'll see people huddled together over papers strewn across the wood tables or someone walking in simply to say hello to the small staff. Because the nonprofit cafe roasts its own coffee on-site in small batches, don't hesitate to order that lavender iced latte ($3.49) or a plain cup of coffee. The breakfast and lunch menu is lush with references to famous musicians, like the Lupe Tabasco breakfast sandwich ($2.29). It features a thin egg patty, with melted cheese and Sriracha on ciabatta, and you can add sausage, spinach and tomato for an extra charge. The cozy and brightly lit environment is exactly where you want to catch up on some work or meet up with friends. 825 W. 69th St., 773-675-4758, <a href="http://www.kusanyacafe.org/">kusanyacafe.org</a> — Grace Wong
ExpandBy Josh Noel
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Beer and pizza. Pizza and beer.
A faultless pairing of food and drink, tested through the ages at birthdays and bowling leagues, in backyards and at bachelor parties, tied so seamlessly that the combination couldn’t possibly be improved upon, because why mess with perfection?
Right?
Wrong.
Here in the 21st century, we subscribe to flavor, nuance and variety of choice. Ice-cold light lager with greasy pizza is no longer adequate.
With that in mind, we tested more than a dozen beers against five popular pizzas, reaching for new heights in beautiful pairings.
It’s all in a day’s work, but you can thank us later.
Pepperoni and mushroom: pilsner
Pepperoni and pilsner is not just lovely alliteration, but also a perfect pairing. The key, however, is a pilsner showcasing pleasingly bitter European hops, rather than American hops (too fruity in this context). The muscularity of classic German- and Czech-inspired pilsner provides backbone against the spicy, salty pepperoni, while also clearing the palate between bites.
Three to try: Prima Pils (Victory Brewing), Pivo Pils (Firestone Walker Brewing), Lagunitas Pils (Lagunitas Brewing).
Sausage and onion: gose
Faint taste buds need not apply, but this tart, briny style of beer rides shotgun to the greasy, hearty chunks of meat and earthy funk of the onions. Gose is a German ale that gets a dose of salt, which tingles and tantalizes the taste buds while accenting this pie’s hearty flavors.
Three to try: Blood Orange Gose (Anderson Valley Brewing), Troublesome (Off Color Brewing), Otra Vez (Sierra Nevada Brewing).
Spinach, olive, mushroom and garlic: saison
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The most elegant pairing on this list, but don’t worry — at heart, it’s still pizza and beer. The rustic and earthy saison is among the most food-friendly beers, but paired with these veggies and the pungent dose of garlic, it’s a seamless mix of bright, light and lively flavors.
Three to try: Saison DuPont (Brasserie Dupont), Hennepin (Brewery Ommegang), Tank 7 Farmhouse Ale (Boulevard Brewing).
Stuffed spinach: kolsch
We love our manhole-cover-sized pizzas here in Chicago, and there’s no finer version than one packed with spinach. A beer to pair with a 6-pound pizza isn’t easy — until you reach for kolsch. This once-obscure German ale has inched further into the mainstream, and hallelujah for that. It’s dazzlingly clean, with fruity overtones that allow it to stand up to either light or hearty dishes — spinach-stuffed pizza happens to be both, with rich creaminess that at heart is still just bread, cheese, tomato and spinach.
Three to try: Ghost Of ‘Lectricity (Around the Bend Beer Co.), Krankshaft Kolsch (Metropolitan Brewing), Golden Arm (Piece Brewery and Pizzeria, a brewpub that also sells growlers to go).
Plain cheese: cider
OK, fine, it’s not beer. But cheese pizza was a tougher pairing than I imagined (I tried, milk stout, I really tried). The simplicity of cheese pizza demanded simplicity in return. Apples and yeast. What could be simpler? But the recommendation here is a dry cider, and the drier the better. Ciders I wouldn’t care to drink alone sparkled beside the greasy cheese, which both drew out the fruit character in the cider and dried out the palate in advance of the next bite.
Three to try: Wit’s Up (Citizen Cider), Michigan Brut (Virtue Cider), Most (Prima Cider).
Twitter @joshbnoel
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