High Praise & One Concern About Pizz'Amici

Look, I know there have been more than enough Pizz’Amici posts, but a recent development warrants an update: they’ve started offering carry-out orders. Having been there twice—once before they started carry-out and once after, I’ve noticed a clear difference in the restaurant’s dynamics.

First things first, the pizza is incredible if you’re a fan of cracker-thin tavern-style pies. Personally, I think it competes with, if not surpasses, MiddleBrow’s recent tavern-style offering. My advice: go easy on the toppings. The sauce, cheese, and crust are the real stars here, so stick to two toppings max per pie.

Also, DO NOT SLEEP on the Sausage & Pepper platter. It might just be the best in the city. I don’t know where they source their sausage, but it’s exceptional. Bonus: the restaurant is BYOB. Pros know to swing by Grand Cru Wines (1119 W Grand Ave.), just down the block, for pre-dinner wines. The owner is tight with Pizz’Amici and always has spot-on bottle recommendations to pair with their pizzas. Every suggestion I’ve tried has been a hit.

Now, the downside: the last time we were there, it took approximately 80 minutes from ordering to the pizzas hitting our table. Honestly, we didn’t mind because we were happily sipping wine and sharing laughs. However, if you’re looking for a quick, hour-long dinner before a show or event, Pizz’Amici might not be the best option right now.

That said, they’re still new and likely ironing out the kinks, so this isn’t a complaint, just a heads-up. It did become noticeable, though, as we eventually started counting how many pizzas went out for carry-out versus being served tableside. Over a 40-minute span, the ratio was roughly 2:1 in favor of carry-out.

I want these folks to absolutely crush it because their product is stellar. If prioritizing carry-out is what they need to keep the doors open and prices reasonable (which they are), I’m all for it. My only concern is that this push for pick-up orders might eventually impact the quality of their product. To be clear, I’ve seen ZERO evidence of that happening. But, as this subreddit knows all too well, finding that balance is incredibly tricky. Running a high-quality, successful restaurant like Pizz’Amici post-COVID seems like an almost impossible task.

All I know is this: I want this place to succeed because it represents one of the best examples of Chicago food at a price point that respects the city’s culture and economic diversity.

Go there. Eat great pizza. Support businesses like this. Just bring a little patience.