3 Nov

At this hip, low-lit Wauconda lair, Northwest Suburbanites savor the specialty-pizza craze via 15 slightly charred house pies (plus a build-your-own option with primo ingredients like cracked fennel sausage, grilled artichokes, oyster mushrooms and capers), along with small plates, salads and sandwiches; two massive coal-fired ovens dominate the casual-chic space, which also includes an open prep station and counter, table and booth seating.