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.