Pizzeria Bebu Promises Extra Crispy Thin Crust Pizza

Veterans from two of Chicago’s premier downtown Italian restaurants, RPM Italian and Nico Osteria, are teaming up to make you pizza.

Pizzeria Bebu will open Thursday, Feb. 2, on the outskirts of Lincoln Park, near the North/Clybourn stop on the Red Line.

The restaurant comes from owner Zach Smith and executive chef Jeff Lutzow. Both men worked at Nico; Smith also logged time at RPM. Sous-chef Brad Sewell has Owen & Engine on his resume.

Smith says he came across the space before he completely decided on the concept, then bumped into Lutzow, and the pizza idea was the natural choice. “Jeff is a lifelong pizza lover,” Smith says. “Loves it morning, noon and night. His pizza is really amazing. I hope that other people will think so.”

The pizza will be thin-crust, with a focus on crispiness. Each pie will be cooked in a brick-lined, gas-fired oven that can reach 700 degrees. There will be 12 pizzas on the menu, from a standard Margherita to a pie topped with Little Neck clams. Smith says he thinks he and Lutzow are bringing a “different kind of pizza to Chicago.”

In addition to pizzas, there will be four salads, a few small plates and a selection of desserts, including a house-made cannoli stuffed with ricotta, pistachios and chocolate chips. The wine list offers 60 bottles.

Pizzeria Bebu will be open Monday to Friday 11 a.m. to 10 p.m., and Saturday and Sunday 10 a.m. to 10 p.m. No reservations.

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