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Crunch Into The Thin-Crust Menu At New Lincoln Park Spot Pizzeria Bebu

There’s little neck clam, meatball and other classic varieties

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Ashok Selvam is the editor of Eater Chicago and a native Chicagoan armed with more than two decades of award-winning journalism. Now covering the world of restaurants and food, his nut graphs are super nutty.

The hodgepodge area west of Halsted and Clybourn that qualifies as Lincoln Park is getting a unique pizzeria from restaurant industry veterans who have worked at the likes of Nico Osteria, Publican, RPM Italian and Owen & Engine. Pizzeria Bebu should open on Thursday, Feb. 2 at 1521 N. Fremont St. Ownership described the crispy, thin crusts as new to Chicago without the chewy middles familiar to lovers of Neapolitan pies.

The menu (see below) consists of 12 different, 14-inch pizzas, a selection of classics topped with locally-sourced produce and house-made ingredients, when possible. Though the pizzas will bake for only three minutes inside the brick ovens, don’t confuse this artisanal pizzeria with a quick-fire chain.

The little neck clam pizza coming to Pizzeria Bebu.
Pizzeria Bebu

The specialities include little neck clam (panna, garlic, parsley, lemon) and funghi (panna, wild forest mushrooms, roasted garlic, pecorino, ricotta, aged balsamic). Pizza prices range from $16 to $19. There’s also a few salad and starter options. Craft beer and wine will also be available. They’ll also hop on the brunch wagon on the weekend with brunch pies with eggs.

Pizzeria Bebu is a product between Zach Smith (RPM Italian, Nico Osteria), executive chef Jeff Lutzow (Publican, Nico Osteria) and sous chef Brad Sewell (Goose Island, Owen & Engine). Check out the menu below.

Pizzeria Bebu

1521 N. Fremont, Chicago, IL