Lisa Shames, Chicago Social dining editor, FrontDesk editor-in-chief.

"I'm sure I wasn't the only one who had an eye-roll moment when the servers here announce how the flour used for the bread, pasta, and pizza is milled in-house by chef Jared Van Camp at Nellcôte. But rather than just some PR ploy to get more mileage on the whole locally sourced trend, you can actually taste the difference. But it was the Neopolitan-inspired pizzas — in particular, the fennel sausage one with hen of the woods mushrooms, parmigiano, and mozzarella— with their wonderfully chewy yet still crispy crusts that made me a true believer."
Nellcôte, 833 West Randolph Street (between Green and Peoria Streets), 312-432-0500.

Follow Modern Luxury publications online.


Photo: Courtesy of Potluck Creative