Pazzi di Pizza a try. It has been open for a few weeks and there's a bit of a buzz about the place. I've heard from others that they went or are going, so the word-of-mouth is working for them. But, while they're clearly working to get the kinks out of their operation, the place shows some promise. They'll need to improve the main event - the pizza pies - but they're not that far off.
It wouldn't be a wood-fired pizza place if I didn't spend a few minutes snooping around the pizza-making station. These guys are hand-stretching the dough for each pie on the spot, topping them and getting them in the oven fast.
Unfortunately, the bottom of the pie didn't look as good as the top. As seen in this up-skirt photo, there's very limited char on the bottom of the skin. Which, when thinking about how long he cooks these pizzas is a bit of a disappointment. I don't mind a little bit of black on top if you're going to give me some texture on the bottom.
The real question is what will close in downtown Elmhurst. Might there be one too many pizza joints down there now? Who's going to fold first? Pizza Palace? Armand's? I hope not, but it isn't unforeseeable.