Macello

Exposed brick walls and multicolored light fixtures are straight-up West Loop, but the food here—and the people eating it—are straight-up Puglia. From the wood-burning oven comes a crisp pizza carefully layered with thin slices of mortadella, then topped with scoops of curdlike, creamy burrata. Also from that oven are lamb chops, inches thick and four to an order. They’ve been cooked at such an astronomical heat that it will take a good ten minutes before the toothsome risotto beneath them cools enough not to scald you. But order it anyway—the wait will be worth it.