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Pizzeria Bebu Opens Thursday, Specializing In Crisp Thin Crust

By Ted Cox | February 1, 2017 3:19pm
 Staff at Pizzeria Bebu prepares for Thursday's opening.
Staff at Pizzeria Bebu prepares for Thursday's opening.
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DNAinfo/Ted Cox

LINCOLN PARK — Fans of thin crispy pizza crust, there's a new destination location in the borderland between Old Town and Goose Island.

Pizzeria Bebu, 1521 N. Fremont Ave., opens Thursday. It's a joint venture between Nico Osteria veterans Zach Smith and executive chef Jeff Lutzow, who's also worked at the Publican. It's the first restaurant for Smith, who's also worked at RPM Italian.

"We’re excited to bring a different kind of pizza to Chicago,” Smith said. “Call us renegade pizza makers if you will, but we don’t believe there’s a right or wrong way to make a pizza. Our primary goal is to always deliver a delicious pizza that we’re proud to share with our guests."

 The carbonara pizza at Pizzeria Bebu
The carbonara pizza at Pizzeria Bebu
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Pizzeria Bebu

The pizza is aimed, however, at devotees of thin, crispy crust. The pizzas, all under $20, starting with a margherita at $16, are baked in a gas-fired, brick-lined oven for 3½ minutes. The sauce and dough are both made in house.

Other pizzas among the dozen on the menu include a puttanesca and a carbonara, both $17, and at the high end a little clam pizza with garlic, parsley, lemon and panna for $19.

The restaurant plans to offer 10 beers, half of which will be devoted to rotating offerings from Off Color Brewing, which expects to join Pizzeria Bebu in the same basic neighborhood with a new taproom later this year.

Hours are 11 a.m. to 10 p.m. weekdays and 10 to 10 Saturdays and Sundays.

Although "BeBu" is defined in the Urban Dictionary as "bestest buddy," the name is actually drawn from an inside joke between Smith and his wife.