From Our Editors
Chicagoan Ed Barnett and New Yorker Barry Gomel have called a truce on their cities' pizza war. At Pizza L'Vino, they and their staff hand-toss dough for New York–style pizzas and press dough into pans for deep-dish Chicago-style pies—it's as if the Yankees and Cubs started playing together against other teams. The pizza chefs start with a base of vine-ripened tomatoes, Wisconsin mozzarella, and flour that's never been bleached. Specialty pizzas include the Most Ordered, topped with sausage and pepperoni as well as sauteed mushrooms, and the chicken parmesano, crowned with roasted chicken and roasted garlic. And even delivery customers can complement their pies with domestic and imported wines and craft beers.