If you know one thing about Chicago, it’s probably our pizza. But I’m not just talking about our famous deep-dish pies, we’ve got some hot spots that are serving up everything from hand-craft brews to PBR meatballs and some killer thin-crust pizza that is a welcome addition to our deep-dish roots. And these joints keep late-night hours, so the fun continues well into the evening.
Head to Piece (1927 W. North Ave) in Chicago’s Wicker Park neighborhood for not only a slice, but also your chance in the spotlight. Live-band karaoke entertains crowds on Saturdays beginning at 11 pm giving you ample opportunity to let your inner-rocker shine. Traditional karaoke is on Thursdays at 9 pm.
Plus, Brewer Jonathan Cutler, serves up some award-winning Piece brews to complement its cheesy masterpieces. Feeling frisky? Try the Fornicator Bock brew, the 2009 bronze winner at the Great American Beer Festival. Had a rough day? Maybe Dysfunctionale, the American-style Strong Pale Ale, is what you’re feeling.
Piece is also a popular place to catch a game, so plan ahead. It gets crowded. Reservations are for parties of 10 or more.
Still thinking about those PBR meatballs? The Boiler Room in Chicago’s Logan Square serves it as an app, or go for the Boiler Room pizza topped with PBR meatballs and Chicago’s famous giardiniera (an Italian-American hot pepper relish used in Chicago as a condiment, typically on our Italian beef sandwiches).
Meat-eaters don’t have all the fun at this hip locale, vegetarians can order pizza with four types of setain: pepperoni, ground beef, sausage and bacon. Plus a wide-variety of vegetable pizza toppings are available, including beets and artichokes.
The Boiler Room is also known for its daily PB&J special for $7.50. This isn’t your childhood staple. At the Boiler Room, you’re treated like an adult and served a Pizza slice, Beer (PBR tall boy) and Jameson shot.
Open until 3 a.m. on Saturdays, the Boiler Room is also a great late-night option for a pint. A diverse selection of drafts, which includes Jameson (of course), keeps patrons coming back for more than the pies.