Top nosh

Upper crust If the mention of sardines on a pizza conjures thoughts of stinky, tinny anchovies, you’re just going to have to trust us that the two are worlds apart. For her sardine-arugula-lardo pizza, Avec chef Koren Grieveson has plump, cured, white sardines shipped in from Spain, then tosses them onto thin-crust pizza dough along with Niman Ranch lardo (rich, buttery pork fat revered by Italophile chefs like Mario Batali). Once the wood-fired oven coaxes bubbles from the crust’s edge and roasts the toppings a bit, she finishes it with a handful of fresh arugula. Sommelier Eduard Seitan suggests washing it down with an ice-cold Nora Beer from Italy. Beer and pizza never tasted so good. 615 W Randolph St between Jefferson and Desplaines Sts (312-377-2002).—Heather Shouse