Bang Bang Pie & Biscuits

"Bang Bang Pie Shop is one of the city’s most influential restaurants, a small shop with a huge backyard for patio enjoyment. The pies are spoken for — some of the best in town. The biscuits are underrated for breakfast, big and fluffy served with thick-cut bacon. Be on the lookout for an occassional pop-up." - Ashok Selvam, Eater Staff

"It is definitely worth braving the ubiquitous line at Bang Bang to grab the honey pie with lavender sea salt if it’s available. Otherwise, go for one of the classics inside a graham cracker crust, the best in town. Bang Bang also serves “Frankenpies” made up of up to three different flavors for those who can’t make up their minds." - Naomi Waxman, Ashok Selvam

"The draw at this Logan Square spot is, unsurprisingly, pie and biscuits. The biscuits are large and slightly crisp, moist and fluffy inside, and involve a lot of butter (in the dough, and on the side with some seasonal jam). And the biscuits are almost as good as the outstanding pies. Thick fillings sit in a flaky (or graham cracker-y) crust, and come in rotating flavors like key lime, apple cider donut, and German chocolate. Even the savory chicken versions are good. They’re available by the slice or whole, and if you’ve never had pie for breakfast, it’s time to change that. The inside of Bang Bang itself is pretty small, but there’s a large patio out back with an abundance of picnic tables and chairs that are perfect for lounging." - veda kilaru, nick allen

"We could hang out at Bang Bang Pie & Biscuits forever, especially in the summer on the picnic benches in their backyard. The housemade biscuits and breakfast sandwiches are fantastic and almost as good as the excellent pies. If you’ve never had pie for breakfast, it’s time you changed that." - adrian kane, john ringor, veda kilaru

"Though it’s best known for its sweet pies, Bang Bang Pie also sells savory pies and quiches. The menu varies depending on the season, but there’s usually a classic chicken pot pie and a vegetarian Southern tomato, filled with spicy tomatoes and cheddar cheese." - Ashok Selvam, Naomi Waxman, Eater Staff