Munno

Munno works a lane most Chicago pizzerias ignore. Roman-style pies, charred and oblong, rolled out in view of the room and loaded with restraint — a margherita done straight, a diavola sbagliata with salami and hot honey that earns its heat. The char is real, the crust holds its structure, and neither pie tries to be a deep dish stand-in or a Neapolitan knockoff. It's its own thing, and it's good.

The pastas are not an afterthought bolted onto a pizza menu. Lemony tonarelli and pappardelle come out with the same care as the pies, served under string lights in a room that reads more like a neighborhood haunt than a destination. That's the trick: nothing here is straining for attention, including the framed mushroom photo on the wall.

It's also, refreshingly, still gettable. A midweek table is not a fight, which makes it the rare Bib Gourmand pick that works as easily for a spontaneous dinner as a planned one. The Michelin recognition in 2025 confirms what the food already argues on its own — a pizzeria that picked a specific style, executed it precisely, and backed it with pasta good enough to order on its own merits.