Pizzeria Bebu opens today in Lincoln Park (see the menu here), hoping to add to Chicago’s rich history of pizza. Deep-dish, square-cut and tavern-style thin crusts already provide the city with variety, as does the recent surge with Neapolitan pizzerias. But Bebu’s thin and crispy crusts seek to disrupt the city’s established pizza culture with a unique base for their fresh and seasonal toppings.
Pizza historians will notice Bebu offers a littleneck clam pizza. Clam pizza debuted in Connecticut at Frank Pepe Pizzeria Napoletana. While New Haven-style pizza is well represented in Chicago just a few blocks west of Bebu at Piece Pizzeria, clams as a pizza topping are something of a rarity in the Midwest. Beyond the clams, Bebu’s crispy crusts come from pies baked for three minutes and 30 seconds in a gas-fired and brick-lined oven. They’ll also have brunch pizzas as weekend options.
The pizzeria’s owners have some serious experience listed on their resumes. Owner Zach Smith worked a Nico Osteria, as did executive chef Jeff Lutzow. Smith also did a stint at RPM Italian, while Lutzow also worked at Publican. Sous chef Brad Sewell made stops at Goose Island’s brewpub and Owen & Engine.
They’re now putting all that accrued prowess toward pizza. Starting today, check out if this casual pizzeria is a worthy addition to Chicago’s pizza landscape.
Pizzeria Bebu, 1521 N. Fremont St., open 11 a.m. to 10 p.m. on Monday through Friday; 10 a.m. to 10 p.m. on weekends.