Coalfire Pizza

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Grab a slice of pizza which has a foldable, crispy, slightly charred crust--the exact opposite of Chicago's own gut-busting deep-dish. Signature pies include the pesto, with ricotta, pesto, black olives and olive oil. You can also build your own with toppings such as Calabrese hot salami, hot fennel salami or sweet Italian sausage. The charred and bubbling thin crust pies, cooked in a 800-degree oven, are best eaten on the spot and have proven so popular that parties at the original location sometimes get asked to leave as soon as they're done eating to make room for customers waiting for a table.