Community favorite ZUP Pizza Bar has reopened on Shaanxi Bei Lu. Hail, the return of Chicago grid-cut tavern-style thin pizzas, smash burgers, and addictive garlic knots.
ZUP is now slinging crunchy thin crust pizzas on Shaanxi Bei Lu. Their new home is a cozy street-facing lot with bar counter seating and a few window-side perches at a squeeze. Party vibes roll around on the weekends as patrons spill out onto the street with a slice in hand. (They closed their first location on Fumin Lu last October.)
What’s new is that ZUP now does pizzas by the slice, cut from 18-inch pies, starting from ¥30. Whole 14-inch pizzas start from ¥108, they have the Upside-Down Sicilian thick crust square pizza available regularly, and you can even build your own pizza.
A new pizza is the Queen B, made with marinara, pepperoni, and house ricotta, drizzled with hot honey. It’s delicious and the hot honey really makes the pizza. Not surprising that this is currently ZUP’s best seller.
Familiar favorites include Walter White (house-made ricotta, roasted garlic), Hou-Lee Trinity (Vodka sauce, red sauce, pesto), White Gold (mashed potato, pancetta, scallion, house ranch), and Primo Supremo (pepperoni, fennel sausage, onions, peppers, mushroom).
Sandwiches available too. The ZUP Italian Cold Cut sandwich could give Totino’s a run for his money. It’s made with mortadella, salami, mozzarella, giardiniera, pickled pepper, shredded lettuce, tomato, mayo, oregano, and red wine vinegar.
The Franny is their fried chicken sandwich, doused in house-made hot sauce, Asian slaw, pickled peppers, and house pickles. Zingy and tangy. They’ve also brought back their smash burger, ¥48 for a single patty, ¥68 for a double, add ¥15 for fries.
Whatever you do, don’t miss the addictive Garlic Knots, served with vodka sauce and garlic butter, and the Street Corn.
ZUP Pizza Bar
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