"For everyday pizza in Chicago I like Pequod's for the caramelized crust. In New York style, I like Santullo's in Wicker Park. Spacca Napoli for simplicity. Have you tried our mushroom and ramp pissaladiere from Henri? I think it deserves some shouts." OK, there you go. -- Henri chef/partner Dirk Flanigan (photo) [Hot Slices]
Filed under:
