MICHELIN Guide’s Point Of View
Chicago and pizza go together like peanut butter and jelly, but does the Windy City need yet another shop dedicated to the crusty stuff? If it is Pizzeria Bebu, you bet your brick-lined gas (oven) it does. This excellent rendition gives any of its kind a run for their money. A crispy crust with cornicione that crackles with flavor-this is a first-class pizza. You can't go wrong here, whether you veer simple with a Margherita (San Marzano tomatoes and mozzarella); have a little fun (crumbled meatballs, giardiniera, ricotta cheese and parmesan); or go nutty with nutless pesto, vodka sauce and fresh mozzarella. Pizzas may be the star at this gleaming, modern restaurant, but the thick and fluffy frittata proves that their other staples deserve equal billing.