Liz Grossman, managing editor of Plate Magazine.

"Right now I love the wood-fired pizza at Balena. The perfectly soft and slightly sweet crust with a perfect 'chew' and wood-fire char is the best canvas for unexpected and nicely portioned topping combinations like mortadella, pistachio pesto, and mozzarella. But my favorite of them all is the mushroom, fontina, taleggio scallion, and thyme. The cheeses aren't piled on to the point of being overly greasy or gooey, and the vegetables and herbs balance out each bite even more."
Balena,1633 North Halsted Street (between North Avenue and Concord Place), 312-867-3888.

Follow Plate on Twitter, or online, and read all about Liz's dining adventures on her blog, Elizabites.


Photo: Courtesy of Jeff Kauck >