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Michael Altenberg (Bistro Campagne) is behind this wood-fired pizza spot in Wicker Park. Though it's no longer certified organic, the menu uses plenty of organic ingredients to fuel its menu of wood-oven prepped flatbreads, sandwiches and salads. Menu highlights include flatbreads such as shroom (cremini mushrooms, goat cheese, bechamel, tossed baby spinach and lemon vinaigrette) and flammkuchen (slab bacon, caramelized onions, bechamel, caraway seeds and aged parmigiano-reggiano). Wine and beer that's organic, sustainable, biodynamic or all of the above is a specialty.