The Chicago-New York pizza rivalry runs deep, but every once in a while, us Midwesterners fall in love with an East Coast import. So is the case with New Yorker Robert Garvey's Streeterville pie shop. You see, Garvey is a certified Pizzaioli who spent nearly 20 years developing an anatomically perfect crust. Cooked in a brick oven, these thin-crust pizzas boast the right crunch-to-chew ratio and are dressed up in a slew of creative toppings. You can create your own, but why bother? Garvey has dreamed up a laundry list of delicious pairings, like the duck prosciutto with cured duck breast, calabrian chile, fresh mozzarella and tomato sauce.