In 2008, Greg Mohr and his partner, Scott Weiner, tapped into Ukie Village’s love of burgers and brewskis with The Fifty/50. Now they are into a new kind of za. New to Chicago, that is. “Quad City pizza is thin but not superthin,” says Mohr. “It’s hand-thrown dough, and it’s chewy and malty. House-made sausage will be crumbled over the top, and mozzarella covers everything.” Roots has the whole package, from a glassed-in kitchen to a megapatio. Need more comfort? Step next door to the just-opened sib of Bleeding Heart Bakery and polish yourself off with a fried-doughnut sandwich. 1924 W. Chicago Ave.
2 months ago