Location: 1927 W. North Ave., Chicago, IL 60622
A Quick Word:
In the city of Chicago, I find it hard for pizza places to make a name for themselves, especially with all of the deep dish king pins running the show. After trying a slice of Piece, everyone will understand how and why a place without deep dish can survive in the city. This brewery and pizzeria features plenty of premium pizza ingredients that compliment their great beer prices. The place is always packed and can get a little rowdy, especially during sporting events. I always enjoy ordering the pizza for take out, especially with it's location being impossible to park around. The prices are a little steep for the pizza, which will discourage many potential customers, but if you just give it a try once... you will be hooked. Since the prices are high for students, like myself, I decided a 4.5 mile rating would be more reasonable. If they could somehow offer a weekly special or something to cut down the cost, a perfect 5-mile rating would be given.
What We Ate:
After deciding on the style of pizza, you essentially have the freedom to create your own pizza from a huge variety of both premium and regular toppings. With premium toppings costing $2.00 each and regular ones at $1.75, the cost of the pizza adds up fast, but it is definitely worth it. We created a red pizza with spinach, sautéed mushrooms, italian sausage, and BROCCOLI. The red pizza already has the traditional marinara sauce and mozzarella cheese. All I can say is WOW. This pizza is without question some of the best thin crust pizza around. The crust itself isn't super crispy, but it somehow still supports the generous toppings Piece uses. I do love how Piece doesn't just have a set "total" amount of toppings... rather than splitting the toppings evenly so it barely covers the pizza, if you order let's say sausage and mushroom... you will get the exact same amount of sausage if you ordered just a 1 topping pizza and enough mushrooms as if you ordered just mushrooms. It is incredible.
For those who dislike tomatoes or are allergic tomatoes, they also offer a white or sauceless pizza. Their standard crust is brushed with a little olive oil before being topped with diced garlic and mozzarella cheese. Then, it is once again off to your imagination for toppings... we choose meatballs, bacon, green peppers, and onions for this pizza which was incredible. The crust was crispier because the sauce didn't have time to make it soggy. The cheese had more of a burnt texture to it. And, the combination of bacon with green peppers and onions just made the pizza. It reminded me of a crispy, flat breadstick. My dad was in love with this option. Definitely worth trying!
Another Red Pizza
If you can't tell already, this place is without question the best non-deep dish pizza in Chicago. I won't bore you with how amazing I think this pizza is again... instead, here are the toppings for this creation. Maybe use it as inspiration? Broccoli, artichoke, sausage, red onions, and spinach. I am addicted to broccoli on pizza!
- Add broccoli to your pizza. I promise, it is the greatest topping!
- Driving to this area is dumb... parking is impossible. Don't do it.
How far would I walk for this food?
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