Chicago Pizza & Oven Grinder is truly a Chicago gem – a quaint, cozy spot famed by locals for its unique take on homemade Italian fare. Judging by the crowd of hungry visitors waiting on the steps outside the restaurant’s doors, you would never guess that this restaurant is considered somewhat of a hidden spot to natives; however, compared to its swanky, more popular competitors, CPOG ranks as my top contender for a unique spin on hearty, warming, homemade Italian fare in the city.
My favorite time to visit CPOG is in the dead of winter, when I can retreat to the dimly lit Swedish-pub style hideaway and snuggle into a warm booth to enjoy a meal. I suggest only going with one other person, allowing you to partake in what I’ve deemed “the classic split” – splitting a half-size of the house salad, one Mediterranean bread (regular or whole wheat) and one pot pie. Accompanied by a flight of dressings – all of which are made in-house - the salad pairs perfectly with the incredibly-seasoned flatbread.
While I visit time and time again for their salad and flatbread combo, that’s not to say that their unique take on the classic pizza falls short of perfection. Servers cover the spud with a ceramic bowl as it's transported directly from oven to table. Upon arrival, the bowl is lifted and the fragrant smells of cheese, fresh tomato, garlic & a blend of seasonings pull forks and knives, if by will, to dig into delicious paradise.
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The lentils are filling and creamy; the veggies are lightly cooked and nourishing; the injera bread is the perfect balance of slightly tangy and spongey.
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OMI has many good menu options, but their Japanese dessert toast is their all-star. Think of it as a fluffy French toast served with vanilla ice cream.
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Choose from multigrain sourdough, their house sourdough and miso rye sourdough; pastry choices include croissants, morning buns, and fruit danishes.
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Momos are bite-sized dumplings from Nepal and Tibet, usually filled with meat that is seasoned with spices like turmeric, garlic, cumin, and chili peppers.
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Their bread that has the perfect ratio of chewy on the inside and crispy on the outside. The 1979 multigrain sourdough is some of the best bread I've had!
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They are arguably most known for their "Kurdish breakfast" an elaborate spread of cheese, jams, fried cheese, olives, fries, cucumbers, tomatoes and bread.
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The tent is run by Adan, who mans the booth entirely alone. His ingredients are kept fresh in coolers which are grilled on the spot in front of customers.
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There are many pastry options like croissants, an assortment of macaron flavors, fruit danishes, quiches... My favorites are the fruit-stuffed beignets!
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While most croissants are buttery and flakey, the ones at Hendrickx are denser and chewier. In my opinion, this makes them even better.
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BULSHO serves a traditional Somalian breakfast that is comprised of seasoned meat or veggie stew served with anjero - a fermented flatbread.
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Start with a freshly steeped cup of sweet mint tea, a staple of any Senegalese meal. Then order fataya, triangular fried pastries with a savory filling.
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I absolutely adore coming to Chiu Quon Bakery right when it opens and devouring their sweet and savory buns and steamed dumplings. Delicious!
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