Baked in one of the only copper-covered, wood-fired French pizza ovens around — called a Le Panyol — the pizza here really is one of a kind. My Sha-Roni! includes fennel sausage, Wisconsin and mozzarella cheese, and pepperoni over house red sauce.

It might look like a normal pizza, but there's a science to this breakfast-for-dinner specialty. "You want to start on the outside and pull the whites to the center," Chef Rose says about the eggs on top. Add some cheese, crispy pepperoni and oregano; you'll have the breakfast of champions.

Homemade kimchi (flavored with Korean chili powder that the chef's mother imports straight from the source) makes this dish unique, and it's taken to the next level with homemade Korean sausage.

The owners here decided to fight the tradition of thick crust in Chicago, and, boy, did it pay off. For more than 60 years, their thin crust has been drawing in the crowds. The Italian Beef pizza includes red sauce, cheese and Italian beef that roasts in-house for eight hours to a perfect medium-rare.