Slice of the Suburbs: WG Pizzas Brings their Tavern Style to Lakeview

The suburbs have entered the chat — and Chicago’s pizza scene might just be better for it. WG Pizzas, the city cousin of North Shore’s mainstay Alex’s Washington Gardens, has opened its first Chicago location — bringing its tavern-style pizza to a city that takes its pies seriously.

Tavern-style pizza is known for a thin, cracker-like crust and its signature square-cut slices. Born in neighborhood bars and taverns, this pizza is meant for sharing and it is inherently relaxed: easy to hold with one hand, drink in the other.

Siblings Ben and Jessie Glazer, along with husband-and-wife duo Michael and Franny Kaulentis have taken over a cozy corner in Lakeview, turning what started as a ghost kitchen test run in Avondale, into a full-fledged restaurant.

“The pizza is good enough for the city,” said Ben Glazer. So, they wanted to share. And so far, the response has been better than the siblings expected.

Jessie, who’s most often at the restaurant, says that the neighborhood has received them well, and that she is excited to see the same faces again and again.

And it’s no wonder. This is the kind of slice that is crispy throughout. No soggy center. The ingredients hold up their end, too: high-quality, locally sourced toppings that don’t skimp, and a fresh sauce that leans sweet. We ordered one chopped salad with anything from pepperoni to mozzarella and garbanzo beans — thoughtfully dressed and generous enough for two.

Don’t skip the breadsticks. They are buttery, crispy, warm, and begging to be pulled apart— I had to summon every ounce of self-control not to inhale the whole batch.

The restaurant’s Guest Chef Pizza Series adds an unexpected twist, inviting local culinary voices to collaborate on monthly specials. Past highlights include a black truffle and mushroom pie from Kimski’s chef Won Kim, a bold quesabirria pizza by Frontera Grill’s Jauvaneeka Jacobs, and a Steak + Ale pizza created with Links Tap Room. These specials are also featured at the Highwood location so nobody misses out.

This month, Chef Iván Valdez (Taquizas Valdez) offers a July special: an al pastor pizza layered with pork al pastor, garlic cream sauce, a pineapple-habanero relish, mozzarella, and cilantro. A spicy salsa roja served on the side seals the deal — I’ve already gone back for seconds.

Pineapple on pizza is still taboo for some — it used to be for me, too — until a meal at Crosta in Milan changed my mind. Their version, smoky pork shoulder tangled with sweet pineapple, spicy sauce and fresh cilantro, made the case for breaking the rules. WG’s take may ruffle a few purist feathers, but it’s hard to argue with flavor that good.

There are more than a dozen pizzas on the menu, alongside rotating specials, salads and desserts. And seriously — don’t skip the breadsticks.

Ben’s go-to is the Italian sausage pizza. Jessie’s favorite? The Pizza A La Vodka — a creation from Chef Max Robbins of Lettuce Entertain You, made with vodka sauce, Calabrian chiles, basil, smoked mozzarella and Parmesan.

You can build your own, too.

Lately, there’s been a trend of city chefs bringing their big-city polish to suburban downtowns. WG flips the script — and proves the suburbs can return the favor.

WG Pizzas is BYOB and closed on Tuesdays. Take out is available on popular apps. 

⚲ 2819 N Southport Ave, Chicago, IL 60657