When it comes to pizza, I don’t discriminate. From easy takeout with a hot and fresh crust from Homemade Pizza, or crispy, thin varieties from places like Piccolo Sogno and Café Spiagga to my soft spot for Giordano’ s deep-dish spinach, and of course, the traditional Neapolitan Style pizza at Spacca Napoli, there is a time and place for each one.
So, to pull me in yet another pizza direction, I recently tried the pies at Tesori, located right next to The Chicago Symphony at 65 East Adams Street, and was blown away by the incredible flavor and thin, crisp yet airy crust. My brother and I had the funghi misti – wild mushrooms, mozzarella, caciocavallo and white truffle oil, and the taleggio – honey and cracked black pepper. We passed the two pizzas back and forth, trying to decide our favorite, but I think it was a dead heat.
Tesori Chef Andrew Deuel goes back to his Italian influence when it comes to the pizza style he creates. The pies are in between a traditional Naples-style pizza with its light, charred exterior and chewy center and crisp, Roman-style. Chef Deuel attended the Italian Culinary Institute for Foreigners, where he obtained his Masters in Italian Cuisine, and worked at Ristorante San Domenico – the Michelin Guide two-starred restaurant, during his time in Italy.
There is a full menu and restaurant as well, but I loved the bar atmosphere, as it seemed to pack ‘em in after work. What a nice spot for a glass of wine, pizza and bar bites before heading home. And of course, don’t leave without trying Pastry Chef Tina Tomasello’s bombolini – milk chocolate filled doughnuts, espresso panna cotta and praline crunch – the perfect sweet treat to end the meal.