The tavern-style pizza at Second Oven, located on North Williams Avenue, approaches the Chicago standard with precision. The crust, a critical element of this style, is thin and achieves a satisfying crispness. Toppings are applied with restraint, allowing the quality of the individual ingredients to register without overwhelming the palate. The pepperoni, in particular, renders its fat effectively, contributing a savory depth to each bite.
Beyond the pizza itself, the experience is shaped by the efficiency of the operation. The kitchen, visible to patrons, showcases the preparation of fresh, handmade components. George, a member of the staff, engaged with diners with a notable cordiality.
While the pizza generally lands well, some execution issues can arise. On occasion, a pizza has arrived cold, with its contents scattered. A burnt crust rendered inedible, necessitating the consumption of toppings alone, has also been noted. These instances, unfortunately, diminish the value proposition relative to the price.
