piece

a pretty decent place to be at for a pizza. pizza is good, the composure, texture,sauceand baked nicely.

waiting time is anything between 30 minutes to an hour but it's worth it.

great piece salad and custom single-serve pizza but i was very disappointed with the sundae. hardly any chocolatesauceand the ice cream was average.

i've wanted to check this place out for a long time but never had the time to wait for a table. when i found out that hot doug sohn was collaborating to make a pizza, i had no choice but to go. a warning, piece gets crazy busy on the weekends and there are no reservations. a table for 2 took a little over 45 minutes, but there is a bar and i had great company so i didn't have any worries.

we got the atomic pizza with chips and dip. chips and dip were good not great. i liked the spinachsaucethat came with it but that's not why i came. the atomic pizza came with a spicy sausage and pepper jack cheese and while you could tell it's spicy, it was overwhelming. maybe i'm just a spicy guy, but i would've liked the heat to be turned up a few notches on an "atomic" pizza. otherwise, pizza had a good crust and you definitely get a good size pizza for the money. if you're looking for a chicago style pizza though you won't find it here as this is new haven style. a nice departure from pizza you may have had recently. it has a bit more chew and it turns out to be more of an oval pizza instead of round.

i didn't even mention that they brew their own beers here. i was able to try a few styles and i'd definitely recommend the dunkelweizen, but i imagine they rotate beers so it might not be available right now. all in all i'd recommend checking it out at least once if you're in the area.

writer. the best pizza in chicago! place is always packed and it's no wonder, their pizza is spectacular from the crust to thesauceand the toppings. i've taken several out of towners here and they always say they can't wait to come back....and they do.

piece offers three different pizza bases and then you build from there. the choices are red–traditional redsaucewith mozzarella, white-which is a plain crust brushed with olive oil and garlic with mozzarella cheese, and plain which is redsaucewith garlic and parmesan–but no mozzarella. from the base, you build your own pizza. they have lots of different toppings that range from the standard pepperoni and sausage to things like mashed potatoes and clams. we had trouble deciding which one to get so we ended up picking a few toppings that we thought sounded good first. we decided on artichoke hearts, roasted red peppers and italian sausage which we thought would go best with the white pizza. the pizza did not take long at all, and it comes out on a large rectangle baking sheet.

believe the hype. this is verrrrrrry good pizza. crisp crust, just the right amount ofsaucewith a little kick to it, good cheese that doesn't overwhelm the pizza and make it soggy. the mushrooms and meatball topping was great. added bonus, the house made guacamole was excellent. they also take their beer selection very seriously, and the service was on par with a much nicer place.

location is great, room is great, service is good, beer is good but pizza is bad. toppings are soupy despite being asked for crispy. thesaucebrings back childhood memories of chef boyardee canned pasta.