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From Our Editors
Some of the pizzas at Trilogy have old roots. Though they don't sprout from the soil like the pizzas of ancient times, they're cooked in the tradition of Italian peasants: left inside a brick oven until they're good and crispy. That time-tested simplicity is key at the bistro, where the staff keeps the process uncomplicated in order to play up big flavor.
The menu here is not long?in fact, a large chunk of it is occupied by the build-your-own brick oven pizza. With this option, diners add handpicked toppings to regionally-inspired pies, such as the New York thin crust or Chicago deep dish. There are several non-pizza options, too, including cheesy pastas, meatballs marinara, and a list of worldly wines to complement it all.