“Before Zach Smith opened Pizzeria Bebu he was working in high-level, fine-dining restaurants. But then one day, he said to himself, “You know what, I just want to make pizza.” And he’s clearly passionate about it. His culinary knowledge is very chef-driven, so he approaches it in that regard. It’s another place where you’ll find a lot of industry folk. I like my pizza soft with a nice chew. I don’t like it too thin. I don’t like deep dish. Smith’s pizza just strikes that really good balance for me. Everything he puts on top of the pie – the cheese, the burrata – it’s all sourced responsibly from local farmers. He’s utilising a lot of the same purveyors that we do at Alinea. His pizzas are heavily based on seasonality and ingredient availability, so you never really know what you’re going to walk into. And that’s part of the fun. He’s also got a great wine list,” says chef Grant Achatz.