Pizza and beignets? Thousands of local restaurants focus on the former, and a handful have begun serving the latter (Chicago Cut, Big Jones, and The Portage, to name three), but only this unassuming spot offers both. Jimmy Kang, the owner, may be onto something. His beignets, under a cloud of powdered sugar, are light and wonderful—every bit as good as Café du Monde’s in New Orleans. Finish your beignet and dig into an admirable New York slice, sticky fingers and all, then dip the crust in the remaining powdered sugar. If that disrespects both New Orleans and New York, so be it. It’s a great combination. 5159 N. Lincoln Ave.; 773-293-6992.
Photograph: Anna KnottEdit Module