A pizzeria built around the table.
Windy City Pies started with a question: what if the best pizza in town was also the most welcoming? We're answering it on the corner of Damen and Cortland — opening Spring 2026.
Mateo Reyes
Mateo grew up cooking next to his grandmother in Mexico City, fell hard for Naples during a year abroad, and spent the last decade in Brooklyn kitchens learning the craft of wood-fired pizza. He moved to Chicago in 2024 to plant roots — and to build the kind of place his neighbors would call their own.
A great pizzeria isn't just about the pie. It's the music, the lighting, the way you're greeted when it's snowing outside. We're sweating every detail.
— Mateo Reyes, Chef & Co-owner
What we believe
Slow dough
We cold-ferment our dough for 48 hours. It's chewier, more flavorful, and easier on your stomach.
Local first
Cheese from Wisconsin and Indiana, sausage from a butcher down the street, vegetables from Illinois farms when they're in season.
Real hospitality
No gimmicks, no upsells. Just a warm room, honest food, and people who are glad you came in.