Digital Edition >>
All Articles >>
Past Issues >>
Since Patxi’s opened, it’s had a line out the door. Mostly, that’s because it’s serving Chicago pizza stuffed with top-shelf cheese and toppings, covered with a second crust, and loaded with a tangy tomato sauce on top (Patxi’s also offers thin crust). It’s heaven, and we tried a bunch of toppings, including a favorite combo of spinach, pesto, parmesan, and prosciutto. Don’t neglect the old-school butter lettuce with blue-ribbon blue cheese, or the high-end designer mixed greens, although we could have gone for more fresh fennel on the greens. The warm dip of cannellini beans, artichokes, and spinach is also a must. The wine list includes a line of modest selections—some Italian, some not—and a spendy DuMol Pinot, which seems like it’d get overwhelmed by pizza, particularly these bold pies. No dessert. Breakfast, lunch, and dinner daily.
Did you miss something? Check out the A-List Archive.