Piece Brewery and Pizzeria

Kind of a tavern/New Haven hybrid. Loved the crust which blue chewy and a little bit crunchy. Has a good amount of cheese as well. Great neighborhood pie!

Looked forward to the dough/crust but it was tough and chewy, borderline stale. May be due to the before close take out order but overall not that great. Cheese/sauce was solid, bit greasy.

Definitely one of the better pizzas I’ve had in Chicago

Mine was def overcooked. Shame, bc I remember likening this way better back in the day. I’m pretty sure they use different ovens for takeout vs dine in. So maybe that’s the reason why. Alas…

I was expecting great pizza. It was below average. I don’t think I’m ever going back.

Great crisp and not a heavy pizza. Crushable with some brews too!

A yummy pizza but nothing to commit tax fraud or any type of fraud for that case over

This pizza slaps. Sauce and crust OP. Pep is spicy and cheeza is delicious and unique

I will say walking into the place is one of the top pizza smells you’ll find —second only to the Edwardos in Munster. Smell was great…got my hopes up…pizza…ehh. It wasn’t bad by any means but I described it as familiarly basic pizza. Almost reminiscent of Chuck E Cheese pizza but obviously better, but similar. Didn’t help it was cut into 32nd slices like a kids birthday party. The underside of the crust had a nice char, though the outside edge was almost inedible, very hard to chew. It’s decent pizza but no reason to go back to Wicker Park just to get this one.

Good pub pizza, really something to warm you up on a cold day. Great undercarriage and flavor too

Ok, so I am probably being hard as I am from The New Haven area in CT. I am with the Prez on this. Its good but just because you cut it NH style dowan't mean its NH style. Mightbhave scored higher if it didn't say NH style

Good thin crust pizza, interesting flavors and a fun atmosphere.

This would be much higher if the dough wasn’t so dense and heavy. At times when eating it tastes like over baked fried dough. I get that the bake is supposed to be well done, I’m not criticizing that aspect. Just the flavor of over baked fried dough which is different. Cheese and toppings and presentation are on point, but they gotta figure out how to get the dough lighter.

Okay. This is a weird one. Quality all around. Made a mistake of getting toppings. Also- smaller is better. The bigger tends to flop. We got a white pizza with clams. It was 8.1. Go small. Go often.

Very good pizza. Stomach was sick post marathon when I tried it but I still wanted to try to eat more, I know it would be even better if I went back! Love the vibes of the place too since it’s a brewery

Have to put oregano, parm, Crushed pepper. Elevates the taste a lot to the 7.7.

Solid slice, perfectly cooked New Haven style, flavors are nothing special

Clam and garlic pie, artichoke, garlic and onion pie, and Margherita pie. 7.9, 7.6, 8.4 respectively.

Anyone who’s been to New Haven knows this isn’t quite up to snuff, but a very solid place regardless. I can at least admire that there are enough native Chicagoians with enough self-respect to take the L on the deep dish monstrosity.