Himmel's

Formerly Pizza D.O.C., owners Carol and Dianne Himmel kept the pizza oven and the D.O.C. standards, and added European (specifically German) dishes to the menu and everything is wúnderbar. Pies emerge sturdy, crisp and just slightly charred from Chicago's first wood-burning pizza oven. Try the delicate balance of a simple Pizza Estive (Mozzarella, fresh sliced tomato and basil; a surprising Pizza Patate & Rosmarino, redolent of rosemary and thinly sliced potatoes; or a rustic sausage and mushroom Pizza Boscaiola, among the dozen choices. You can go all Italian (pizza plus chicken Parm or spaghetti and meatballs) or head in a Teutonic direction - steak tartare; smoked salmon on freshly made pretzel bread; plates of German sausages and cheese; liver dumpling soup; schnitzels; and homemade spätzle baked with Swiss and Gruyere. Count on charmingly old-fashioned decor, plentiful German beer on tap, plus outdoor seating and occasional live music.