If Ice Cube is right and going deep can put that ass to sleep, then going deep dish is doubly dangerous in that it will simultaneously give you all the more ass to doze off. Perhaps that's why the team from Eduardo's and Gino's East have rolled out an intimate neighborhood wine bar slinging 'za of the thin crust variety (and fresh pastas) amidst reclaimed wood banquettes, wall panels made from rusted tin, and a vaulted oak ceiling left over from the building's former life as a theater, so even without the deep dish you can feel Wicked.
Begin with cheese & salumi (pecorino, capicola, spicy casalingo), before moving on to antipasti like Parm-topped zucchini carpaccio, a quartet of crostini that includes fresh ricotta & white truffle oil, sauteed rapini w/ pancetta & smashed garlic, and sweet onion & wild mushrooms, which are the funnestgus.
Handmade pastas include black ink linguini w/ peppered shrimp in a spicy tomato sauce, and that hand-rolled pizza runs from pesto w/ green olives and prosciutto, to thin-sliced golden potato w/ Gorgonzola, radicchio, and rosemary, a popular choice for both Romans and Polanskis, baby.
The 40-plus global wine list has an emphasis on small producers from Italy and Cali, bottled brews are craft-y Americans and Belgians, and cocktails count the muddled lemon & mint Southside Smash, which is pretty much a guarantee if they ever get around to opening Wicked in Bridgeport.
French Bread Pizza: Pizza or Glorified Bread?