American Flatbread

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Thin-crust, wood-fired pizza is the focus of the menu at this rustic Lincoln Square spot. The eatery -- which is the first Midwest location of a Vermont-based chain -- hopes to open in spring 2012. Cooked in a 40,000-pound oven that sits in the middle of the restaurant, the eatery's pies include culinary combinations such as fig and goat cheese and fennel sausage with caramelized onion. The Chicago American Flatbread, which features floor-to-ceiling windows and reclaimed barn wood floors, offers a menu that's similar to the eatery's other locations, including salads prepared with locally sourced, often organic produce, wine and several beers from its in-house brewery, which diners can sneak a peek at through the restaurant's viewing windows.