Coalfire cooks pizza in a Valoriani brick oven fired by clean-burning coal, hot enough to push temperatures to 1,500 degrees and turn out a pie in under two minutes. The crust comes out thin and pliable through the center, charred and bubbled at the edges — a style that doesn't map neatly onto New York, Neapolitan, or Chicago tavern traditions.
The menu runs a la carte, built around pizza and beer, with whipped ricotta and pepperoni among the dishes reviewers mention most often. Coalfire operates two Chicago locations, in West Town and Lakeview.
The restaurant has appeared on Michelin's Selected list for the Chicago guide in 2025, 2024, 2021, and 2019.
The menu runs a la carte, built around pizza and beer, with whipped ricotta and pepperoni among the dishes reviewers mention most often. Coalfire operates two Chicago locations, in West Town and Lakeview.
The restaurant has appeared on Michelin's Selected list for the Chicago guide in 2025, 2024, 2021, and 2019.