Pizza in Wilmette

Select Local Merchants

The menu at Big Tomato Pizza tags three distinct species of pizza pie: thin, stuffed, and Chicago-style deep dish. Diners can adorn their pies with more than a dozen toppings, including pepperoni, giardiniera, and pine nuts. To entertain pintsize taste buds, the kitchen bakes pizzas into kid-friendly shapes such as dinosaurs, teddy bears, and, since they suggest clown noses and games of ring around the rosie, circles. Stuffed pastas such as ravioli and manicotti brim with creamy cheese and a choice of five sauces, and local, organic coffee couples nicely with international desserts such as chocolate cannoli.

1109 Central Ave
Wilmette,
IL
US

Carmen's Pizza first began kneading its dough in 1979, establishing itself as a destination for authentic, Chicago-style pizza. Although the chefs still bake deep-dish pies with thick, golden crusts, they also hand-toss thinner pizzas and layer ingredients between the twin crusts of their stuffed pies. The 16-topping-strong selection includes perennial pizzeria favorites, including sausage and mushrooms, along with slightly more eclectic options such as giardiniera and pine nuts. Hearty pizzas dominate the menu, but the chefs also blanket orders of pasta with housemade tomato or cream sauces and smuggle sweetened ricotta into cannoli shells.

1241 Chicago Ave
Evanston,
IL
US

At Cheesie’s Pub & Grub, cheese is sacred. A large portion of the menu is devoted to reinventing classic cheese sandwiches, a feat detailed in both the RedEye and Time Out Chicago. Diners can embark on ambrosial adventures by biting into two of Cheesie’s most popular handhelds. The archetypal Classic fuses bacon, tomato, and ham slabs to a duo of american and Merkts cheddar, all cuddled between slices of cheddar texas toast. Alternatively, the Melt's marinated chicken breast and bacon float languidly in a lake of molten chihuahua and american cheeses. To pair with the portable eats, the kitchen doles out baskets of seasoned french fries and dipping reservoirs of homemade soup such as meat chili or tomato basil. Throughout the restaurant, cheddar-colored walls provide a pleasant reminder of childhoods spent on the moon.

622 Davis St
Evanston,
IL
US

Union Pizzeria

Determined to find out how his favorite pizzeria made its pies, 13-year-old Vince Bibattista didn't scour cookbooks or even ask the chefs. Instead, he got a job there, which jumpstarted a lifelong culinary passion that led him to various Chicago kitchens and the classrooms of Kendall Culinary College before landing him at executive chef position at Evanston’s Campagnola. At the critically lauded Union Pizzeria, Vincent combines his experience with a return to his roots as he tops his wood-fired pizzas with locally grown, organic ingredients such as lamb, potato, and capers. He supplements those pies with shareable hot plates such as shrimp and grits, as well as cold plates such as bruschetta crowned with white beans and roasted cherry tomatoes––a cold plate far more appealing than the salted snow served at other locally-focused restaurants. To round out his Italian-style feasts, Vincent also crafts a different main every day, including balsamic-braised short ribs and herb-roasted Amish chicken.

1245 Chicago Ave
Evanston,
IL
US

Wilmette Scene