Pizzeria Bebu

How Does It Work?

  • Fill out the form.
  • The venue will send you an email and invoice with details on how to make the payment.
  • Upon receipt of payment you will receive the voucher directly from the restaurant.
  • Look forward to celebrating better times at your favourite restaurant.

Please note that The Local Tongue takes no commission on these sales. All proceeds go directly to each venue. Read more on our FAQ sheet.

About This Venue

This venue is recommended in chef Grant Achatz’s guide to eating and drinking in Chicago and food journalist Steve Dolinsky’s guide to eating and drinking in Chicago.

“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.

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    Pizzeria Bebu

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