Union Pizzeria

METROMIX REVIEW:
Stunning floor-to-ceiling windows and exposed wooden rafters lend an urban loft feel, and we were dazzled by the dozen-plus glass lights dangling over the bar. Couches and leather cubes near the entrance provide a perch for cocktailers, while a mostly local crowd comprised families, middle-agers, young professionals and dressed-up Northwestern students.

From nearly every vantage point, you can spot the wood-burning pizza oven: a domed soapstone behemoth, custom-made by a Vermont craftsman. Our prosciutto and arugula pie featured the buttery meat atop an even more buttery bechamel sauce, crowned with lemon-kissed leaves and shaved parmesan ($14).

Fifty wines ring in under $50, with 16 by the glass ($7-$13). A dizzying menu of 26 beers features Dogfish Head craft ales from Delaware, Samuel Smith organic ale from England and several Belgian-style brews.