Piece Restaurant   

In the land of deep dish, Piece offers something new for Chicago-pizza addicts: thinness. Owner Bill Jacobs grew up in New Haven, Conn., eating East Coast style pizza, which has a thinner, crispier crust than the Chicago variety but just as rabid a following. The sign above the door looks like it should be on the hood of a luxury car, which is fitting as this hip brewhouse/pizzeria is definitely aimed at the people who drive them. Each pizza is hand formed, giving it a unique texture and shape, and is served on a cookie sheet. There are three styles -- red, white and plain -- and toppings like broccoli and clams. You can get salads and appetizers on the side, and sandwiches during lunch. Jacobs has also established an all-star team to keep you fat, drunk and happy: the brewer, Jonathan Cutler, comes from California's Sierra Nevada Brewery; the pizza maker, Ray Peck, hails from a 60-year-old Connecticut pizza house; and one of the investors, Rick Nielsen, brings immense expertise from local favorite Cheap Trick. Try your hand at singing a Cheap Trick song or two at Piece's karaoke night, which takes place every Thursday from 9:30PM to 1AM. Plenty of TVs scattered throughout the bar will keep the sports fans happy on game nights.