Flatbread, pizza, whateverPhoto: Slice
Hidden in plain sight on Terzo Piano's appetizer menu are two pizzas, cleverly disguised as "flatbreads." Slice's Chicago correspondent Daniel Zemans argues that they should really be listed as cracker-crust pizzas, but admits that "what matters is not what we call a millimeters thin piece of bread with no cornicione, but how it tastes." Which, in this case, is exceptional: Zemans thinks the tomato flatbread with burrata, Nichols' Farms leeks, Calabrian chilis and chervil is great; the chorizo flatbread, with Manchego cheese from Michigan, McWethy Farms tomatoes and cilantro is even better. [Slice]
