Coalfire

The story

Coalfire Pizza Chicago | Michelin-Recommended Coal-Fired Pizza in Chicago

Chicago’s Coalfire Pizza

At Coalfire, the pizza is its own category. The kitchen serves a thin crust, coal-forged pizza that emerges slightly charred and bubbly from a 1,500-degree oven fueled by clean-burning coal. The result is a style that defies easy labels—not quite New York, not quite Chicago, not exactly New Haven or Neapolitan.

As Chicago Magazine put it, Coalfire takes the best elements of the most beloved traditional pizza styles and forges something more satisfying than any of them. The bubbly crust, almost ornate at the cornicione (the pizza’s outer edge), remains delectably thin and flexible in the center and comes up leopard-spotted underneath. It’s a feat that the faithful clean-burning coal Valoriani brick oven manages in less than two minutes.

The restaurant’s approach has earned it a Michelin Recommended distinction, a recognition that speaks to the consistent quality and craft behind every pie. Coalfire does not simply make pizzas; it crafts creative statements that stretch the bounds of the medium, reminding us all to focus less on classifying pizza and more on enjoying it.

Two Locations, One Vision

Coalfire operates two locations in Chicago. The original West Town spot sits at 1321 W. Grand Avenue, while the Lakeview location opened at 3707 N. Southport Avenue. Both serve the same menu of pizza, beer, and more—what the team calls “all of life’s essentials.” The Southport location is also open for lunch Wednesday through Sunday.

The menu is built around the coal-fired oven, but the supporting cast is equally thoughtful: draft beers, wine pours, and classic cocktails are available at approachable prices. A daily special offers any pizza for $16, with a limit of one per table.

Press and Praise

Beyond the Michelin nod, Coalfire has been named the best pizza in Chicago by Chicago Magazine, and has earned accolades from Food & Wine, Condé Nast Traveler, Tasting Table, the Chicago Tribune, and Time Out. The restaurant’s press page is a testament to the many writers who have made the pilgrimage to West Town and Lakeview to document what happens when coal, flour, and water meet at 1,500 degrees.

Whether you’re a first-time visitor or a regular, the pizza at Coalfire is a reminder that the best American pizza doesn’t have to fit a mold. It just has to be this good.