![]() ![]() Halack knows good char when he sees it, because he’s seen plenty. Since 2017, he and his wife have been running this tiny restaurant, with its compact list of salads and artisan Neapolitans. Whatever you want to call it, the crust has a great crunch and chew, and his topping combos really do work, despite their odd-sounding names.ĭonning a red knit cap and a white work shirt, Matt Halack calmly oversees his pizzaiolos near the large, wood-burning oven inside Grateful Bites Pizza Shoppe in sleepy downtown Winnetka. ![]() I haven’t seen many pizzas like this in Chicago before, so I guess the “Pilsen style” moniker can stick for now, since no one else is claiming that as a specific style. Like all of his pizzas, he finished it with freshly-cracked black pepper and sea salt. WTF? The base is garlic cream, covered by wide circles of mortadella then thinly-sliced strips of pickles, laced with fresh dill. What he is doing is substituting beer in place of water for his dough, and while he does offer standards like pepperoni and sausage, he also makes one helluva pickle pizza. The working-class neighborhood on the Near South Side is predominantly Mexican, but that doesn’t necessarily mean he’s using Latin ingredients, either. Chef and Owner Matt Wild (there technically is no “Bob”) likes to call his pizza “Pilsen style,” which really means he’s not trying to replicate a NYC slice and he’s not interested in a classic Chicago thin.
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