A slice of pizza: Devilcraft
Devilcraft is where I go when I want to leave a restaurant feeling fat and happy. It’s one of the very few Chicago-style, deep dish restaurants I’ve seen here, and their pizzas are a faithful representation of the variety. The sauce is the star, blending the right amount of tang and salt. The crust and dough are crispy, though missing the char more characteristic of many of the better good northeast-style rounds.
Devilcraft’s deep-dish offerings are a good case of addition by subtraction. They offer several pies with lots of toppings, but I found that the vegetables tend to get lost in the shuffle, and too many meats adds salt and distracts from the basics that make it special. I’d stick with “The Big Cheese” or the “Devil Daddy” sausage offering, though the “Abe Froman” has fans among my friends.
Should you get a bit thirsty on your way to the last slice of pie, Devilcraft’s rotating offering of craft beer is as good as you’ll find at any restaurant.
Directions: Kanda on the JR Keihin-Tohoku line. Take the south exit, cross the wide street and walk on the left sidewalk.
Information: Opens 5 p.m. weekdays, 3 p.m. weekends. Reservations recommended, 03-6265-1779.