Emmett’s

Chicago native Emmett Burke opened this SoHo pizzeria in 2013, splitting the menu between a deep-dish pie that takes 30 to 40 minutes to bake and a thinner, crispy tavern-style pie that comes out faster. The deep dish arrives with a knife and fork, and the Hot Poppy tops it with pepperoni, red onion, jalapeño and a house paprika ranch. The dimly lit room holds a small bar and a handful of tables, plus seats outside, and it's tight enough that a big group won't fit comfortably.