Chicago - October 17, 2007

Humble Pie

La Madia Opens

Thin. White. Stuffed. Thick. Red. Round.

We’re not describing your transformation on this summer’s fateful cruise. We’re talking artisanal pizza. (Yes, again.)

Pizzerias have a lot in common with Brangelina (trendy, cheesy, ubiquitous).

But admit it — you can never get too much of a good thing. Case in point: La Madia’s Roman-style pies are simple (gooey margherita), ornate (white clams, sweet chili peppers, ricotta salata), and impressive (homemade fennel sausage, sweet peppers, Vidalia onions). Pastas, mini panini, and salads round out the menu. House-made gelato and more than 60 wines by the glass seal the deal.

Mixologist Jennifer Contraveos gave us a sneak taste of the bar’s Moscow Mule (house-infused cucumber and ginger vodka, lime juice, rock candy) and the Not-So-Old Fashioned (bourbon, blood orange, amerena cherries). They left us tipsified.

Sit near the fireplace in the lounge, nosh at the global cheese station, or cozy up to the twelve-person pizza bar surrounding the wood-burning oven.

It’s just a little slice of heaven.

La Madia, 59 West Grand Avenue, at Dearborn Street (312-329-0400 or dinelamadia.com).