 Coalfire Restaurant Review: Based on the classic Neapolitan, thin-crust pizza (with an East Coast spin), the 14-inch pies at Coalfire can almost be called “light.” In other words, you won’t need a napkin to soak up any excess grease, and you won’t walk away feeling overly stuffed. There’s nothing fancy about the décor of this West Town eatery, though the 800-degree, coal-fired oven makes up for that, turning out piping hot pizzas with a crunchy, yet chewy, crust with just the right amount of charring. Choose from the handful of pies --- the mozzarella with tomato sauce and prosciutto, and the white pizza with mozzarella, ricotta and Romano cheeses, fresh basil, garlic-infused oil, oregano and fresh ground pepper top our list. The tomato-sauced mortadella with mozzarella and garlic gets props, too. Or, create your own with specialty items (goat cheese, hot salami) or standbys (red onions, anchovies).
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Coalfire Restaurant is one of GAYOT's 2013
| Top 10 Chicago Pizza Restaurants
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