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4+ years after my initial bitchfest about the service and needless to say, I've been to Coalfire probably 15-20 times and always had a great pie. By far my fave in the city

I love Coalfire and am thrilled that they are now open for lunch during the week. Last week, I met a couple friends for a pizza lunch/meeting and brought the camera along . . .


Coalfire Pizza - 1321 W. Grand Ave, Chicago



Margherita Pizza | tomato sauce, fresh mozzarella, grated romano, olive oil, fresh basil



Margherita, close



Prosciutto Pizza | fresh mozzarella, tomato sauce, prosciutto
I love that the prosciutto is added after the pizza cooks. So many places just don't get this right.



Prosciutto, close
Irresistable charred edge.



White Pizza | mozzarella, ricotta, romano, fresh basil, garlic-infused oil, oregano, fresh ground pepper



White Pizza, close
I enjoyed this one but wish that it had been a little sharper.



Sausage & Anchovy Pizza | custom job
I was with stevez and this is his favorite combination, so we ordered one up. It may have been the intense anchovies on this pizza that made the white pizza above seem like it needed some additional sharpness.



Sausage & Anchony Pizza, side-view
IMO, exactly how it should be. That stretchiness in the bubbled up crown says it all. Great texture and flavor all the way through the chew.

Very tasty pizzas, easy access from the Kennedy, a central location, friendly service and a comfortable atmosphere make Coalfire a great spot for a lunch meeting. I no longer have to hit it exclusively pre-Hawks game.

=R=

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Twitter: ronniesuburban

This place is so great and your pics capture it so beautifully. Thank you for the post. I love Coalfire.

Having been to all the major artisinal pizzerias in town (including Spacca Napoli, Great Lake, Piece, the late Nella, the late Castel Gandolfo, etc.), I must conclude that Coalfire is my favorite.

They definitely deserve their GNR renewal.

Same with me. But Malnati's is always first!

Unfortunately it's my local Chicago cohorts that aren't so impressed yet. Either they had a soggy crust experience (this can sometimes happen) or it was just an off night for the dough (which has happened once when I was there). I have had a bunch of the Neapolitan style or American Neapolitan style pizzas now around town and most leave me feeling like they were nothing more than decent, and expensive. Most, if not all of my friends and family are not impressed with this style either. Coalfire is the exception - the sausage pizza is probably my favorite sausage pizza anywhere now and at least some of my people agree that Coalfire is a killer pizza. But I have to convince the rest of them! It's been a few months since I had it - I need to get back to the city!

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My family and I made one of our regular Sunday lunch visits, and once again left wowed, satisfied and stuffed. The freshness and flavor Coalfire gets out of something as simple as a sausage or margherita just blows me away.

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Went to Coalfire with the wife this past Friday night. Ended up getting two pizzas... White with fresh mozzarella (although I don't think I would be able to tell the difference between fresh and non-fresh) and the Fiorentino since I'm a sucker for fried salami on anything.

I've only recently taken to thin crust pizza as my crust of choice and these were truly remarkable. Crispy, chewy crust, good sauce on the Fiorentino, perfect amount of toppings. The White was my favorite but I'd order either one again.

Only three other tables taken when we got there around 6 but the place was almost full by the time we left an hour later. The two guys who I assume are the owners couldn't have been friendlier. If we're going to head into the city for pizza, this will be the go to place.

Got a nice surprise when my friend Matt treated me to Coalfire last night. I ordered my favorite - a sausage pizza while Matt tried the Meat pizza with salami, pepperoni and sausage. Mine came out first and was cooked perfectly (though there seemed to be less sauce on part of it - I love their sauce, but it was a minor thing, the pizza was still wonderful as always). His came out looking quite charred. He was a little hesitant about it and the server was asking him if he wanted a new one. He felt bad about it, but relented when they insisted on making another one (and they said he could still take home the first one too). The second pizza was just right for him. I have to say that I've always been made welcome by the owners and staff at Coalfire and this was just another moment where they showed how much they cared about the customer. While we were there the Chicago pizza tour bus showed up.

Apparently they no longer give you 10% off the bill if you pay cash, but when I asked about it, they said as long as you ask, they'll do it for those who knew about it.

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I had my first trip to Coalfire as part of our break from preparing the Salvation Army Holiday meal and am glad I finally made it! Favorite was the anchovy pie--followed closely by the sausage and onion. I agree with Ronnie that the white pizza lacked something--I think it was just a bit flat for me. The tomato w/fresh mozz and the simple garden salad were fresh and delicious as well. I'll definitely be back and hopefully soon! The pesto and margarita pizzas are beckoning...

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“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor

I always have this problem with white pizza.

Coalfire rocks!

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Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

Horto In Urbs- Falling in love with Urban Vegetable Gardening

One of the owners of Coalfire once suggested ordering the white pizza with a side of some tomato sauce. I haven't tried it, but it sounds like a reasonble plan. I agree--Coalfire rocks.

First time visit on Thursday evening. Started with a couple of very good Caesar salads. Had three pizza's. Great crust. The best, by far, was the sausage and red pepper. Awesome. A hint of sweetness from the red peppers and very good sausage with fennel. The four cheese suffered from the ricotta being placed on in clumps that were a bit too big. The pesto and Kalamata olive seemed like it was missing something, perhaps a bit more cheese. When we reheated some of the leftover pest the next day we grated some asiago over it and it helped a lot.

my fav. is freash maz. so well done ,sausage ,red onion,
and the salads all of them
but the capece is tops

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philw bbq cbj for kcbs &M.I.M. carolina pit masters

on the advice of this forum, I tried Coalfire last night for the first time. I had the Caesar Salad (nothing to write home about), but then I split the Meat pizza, the Margherita pizza, and the Meat calzone between 4 people. Everything was great! I will definitely be dining back at Coalfire more often

One of the things I've always loved about Coalfire is the crust, not only the charred bubbly edges, but also the other charred portions underneath. However, much of that character is lost when the pizza is overloaded with cheese and toppings. In my opinion, overloading has been a bit of an issue on my last two visits and this issue related to 5 separate pizzas so I'm not willing to say it was an aberration. Thus, beginning about halfway into the crust and much worse towards the middle, the crust became a bit of a lumpy, soggy mess.

I would recommend to others (and I will also apply this advice on my next order) to request a little lighter cheese and toppings if you too are concerned with the integrity of the crust. I hope (and think) that this will make a difference. Otherwise, I think they're still turning out a well made dough and they're using quality ingredients (I particularly like the sausage with its fennel punch). And the service is better than it's ever been.

I have been a Coalfire devotee ever since moving from NYC to Chicago several years ago. Its the one place I've found in Chicago that definitively makes New York style pizza.

Today, after landing at ORD (I go back and forth from NYC to Chicago each week), my partner and I decided on Coalfire for a late lunch.

WOW! They are doing some exciting things! In addition to their regular pizzas, the (new) owner, Dave Bonomi, is really stepping up their game by creating new pizzas with great ingredients sourced from Publican Quality Meats and Butcher and Larder.

Our server told us about a new pizza--the "Smoky Chorizo" made with smokey, fatty, chopped chorizo sourced from Publican Quality Meats. Made with fresh mozzarella, sliced pecorino with black peppercorns served on top after it comes out of the oven, garlic infused extra virgin olive oil, and a tomato sauce. WONDERFUL. The chorizo goes so well with the pecorino with peppercorns. And on the crust, I could see it had been brushed with the garlic EVOO. A real winner!

We were so thrilled with the first pizza that Dave sent over another pizza for us to try--half and half. One half was topped with mortadella sourced from Butcher & Larder made with fresh mozzarella, tomato sauce, chopped garlic and chopped basil. I, personally, loved this half best but both were wonderful.

The other half was made with "N'Duja" (Calabrian salami), made and aged at Publican Quality Meats. They serve the salami on top of their regular mozzarella pizza. This was my partner's favorite. I loved it too--the salami is really good with a bit of heat/fire--nice and spicy.

I love the additions at Coalfire--they are definitely stepping up their game with these additions. Dave, the owner, is so enthusiastic and that adds to the pleasure of eating here.

I took a couple of pics of the pizzas and will try to add them to a post to follow this one.

Smoky chorizo with pecorino pepato.



Half and half with mortadella and the other half with N'Duja sausage:

They switched owners recently? The previous owners were very friendly.

Guilt, I think it was like 18 months ago....Dave, who worked there under the original owner, bought him out.

We were there yesterday for a late lunch as well! Noticed the new pizzas but family wanted a Marg. and a sausage.

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I had some excellent pizza at Coalfire last night. Our group split the N'Duja (caribbean salami, described above), a pesto/ricotta pizza, and a ceasar salad. I haven't been to Coalfire in a while and I'm glad I went back. Pizzas were great. The crust was nicely charred and crispy. The salami was especially interesting (though made the pizza a bit greasy).

Wednesday night, 7:30pm, no wait for a table for four. Half priced imported beer.

I was there Saturday with friends and shared three pizzas. All were good, better than my last two visits, but I had a problem with the pizza featuring nduja. The nduja itself was terrific, but it leaked so much grease onto and through the crust such that this particular pizza was so greasy and flimsy everywhere but the edges of the crust itself. Neither of the other pizzas suffered this same fate, and I'll note that all of the pizzas featured lovely bubbles of lightly charred and tasty crust.

I agree about the nduja pie. They added a smattering of new Italian meat offerings on their pies a ways back also including mortadella and capicola. We stick with our favorite prosciutto with mushrooms, which I have probably eaten 50+ times. Coalfire remains my favorite of its class in Chicago. I've tried some of the newer, trendier spots for wood-fired pie (yes, different ovens/ fuel) but for my money the crust at Coalfire transcends. I am a fan of its lightness, I might even qualify a dryness to the crust at Coalfire– it has a crispy char around its perimeter and the best have an even browning on the bottom consistent throughout. Its chewy in the right spots, but not overall. And its thin. I much prefer this to chewy, bready crusts at places like Reno.

So on my last visit I noticed some new blood in the kitchen and Dave explained to me that things got so busy for them that he had to hire a chef, who he snagged from Publican Quality Meats. I'd say now they are operating at an even higher, more consistent level. I was in there just last night and enjoyed a new special, a tarte flambé of sorts with PQM lardons, roasted onion, and creme fraiche with a lily gilding side of rendered bacon fat for drizzling or dipping. This was some next level sh#t, my fiancé declaring it the best she's had there (and its her favorite pizza in town too).

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