Pizz'amici

Inside a converted barbershop on West Grand, Pizz'amici has been turning away walk-ins since it opened in late 2024. The room holds forty-two people, runs Wednesday through Sunday from four to nine, and produces around two hundred fourteen-inch pies a night — a sourdough crust thin enough to shatter along its square-cut edges, a blend of mozzarella and sharp provolone that browns in concentric rings, and a sauce mild enough to let the char register. The Infatuation named it the best thin-crust pizza in Chicago almost immediately; the month-out reservations confirmed it.

The difficulty of getting in is, at this point, part of the restaurant's identity. The room is warm and old-school Italian in its energy, the staff move with the practiced calm of people who have already been through the worst of the rush. Reserve thirty days out when the calendar opens, or show up as a walk-in and prepare to wait.