Billy Bricks Neapolitan and New Haven Style Pizza. Lombard, IL
On a cool Wednesday evening in Lombard, Illinois, the heart of downtown glowed a little warmer than usual. Inside Billy Bricks Lombard, guests gathered at long wooden tables, aprons tied and sleeves rolled, ready for a rare chance to learn the secrets of pizza-making from the man behind one of Chicagoland’s most beloved brands.
Ric Gruber, CEO and founder of Billy Bricks, stood by the wood-fired oven that has become both his canvas and his calling card. With the confidence of two decades in the business, Gruber began the evening with a simple lesson: “Pizza is about balance. Dough, sauce, cheese, heat—each has to respect the other.”
For guests, the first challenge was dough. Stretching a disk of flour and water into a perfect round is both humbling and tactile—too much force and it tears, too little and it springs back. Laughter echoed as students compared misshapen attempts, some closer to ovals than circles. Yet the wood-fired oven was a forgiving teacher. Once topped with fresh mozzarella, ribbons of basil, or smoky pepperoni, the pies emerged blistered, bubbling, and irresistible.
Billy Bricks is celebrating its 20th anniversary in 2025, a milestone that speaks to its staying power in an ever-changing dining landscape. When it opened in 2005, Gruber’s venture was something of a trailblazer: one of the first wood-fired, brick-oven concepts in the Chicago suburbs. What started as a single storefront has since expanded into seven locations, a fleet of pizza trucks, and even a sweet companion venture—house-made ice cream.
The style of pizza itself is a study in heritage. Neapolitan roots showed in the leopard-spotted crusts, airy and delicate, while a nod to New Haven’s tradition came through in the chewy, charred edges of pies baked longer at higher heat. Together, they told a story of how global pizza culture has found fertile ground in the Midwest.
Beer, of course, was part of the equation. On this night, it was Peroni, the crisp Italian lager first brewed in Vigevano, Italy in 1846. Its light body and gentle bitterness proved an ideal match for the smoky, chewy crusts—refreshing, balanced, and unmistakably European. With each sip, it bridged the Atlantic, pairing Italy’s brewing tradition with Billy Bricks’ wood-fired tribute to Naples and New Haven.
Lombard itself offered the perfect backdrop. Known as the “Lilac Village,” the town has long been a draw for visitors during its annual Lilac Festival, but nights like this reveal another side of its character: one where tradition, hospitality, and a love of good food converge.
By the end of the evening, the tables were covered with flour-dusted plates, empty pint glasses, and smiles. Guests left with full stomachs, flour on their hands, and a deeper appreciation for an institution that has grown beyond being just a pizzeria. At Billy Bricks, pizza is more than a meal—it’s a craft, a history lesson, and most importantly, a celebration of community.
🍕 Did You Know? Billy Bricks, Lombard & Pizza Trivia
Brick by Brick: Billy Bricks was one of the first to bring true wood-fired ovens to the Chicago suburbs in 2005, long before “artisan pizza” was trending. Beyond Pizza: Today, the brand spans seven restaurants, a fleet of mobile pizza trucks, and its own ice cream line, making it a go-to for festivals and private events. Lombard’s Legacy: The town is nicknamed the “Lilac Village” and hosts an annual Lilac Festival and Parade every May, drawing thousands of visitors. Global Inspiration: The Neapolitan style (Naples, Italy) is known for its soft, blistered crust and simple toppings. The New Haven style (Connecticut) is thinner, crispier, and often cut into irregular “apizza” slices. A Slice of Stats: Americans consume an estimated 3 billion pizzas a year—that’s about 350 slices per second.
🍺 Perfect Pairings: Pizza & Beer
Classic Margherita + Peroni Nastro Azzurro A match made in Italy: Peroni’s crisp carbonation cuts through creamy mozzarella while its delicate hops lift the sweetness of San Marzano tomatoes. Pepperoni or Sausage Pizza + American IPA The hops stand up to spice and fat, while the citrus notes add brightness to each bite. White Pizza with Ricotta & Arugula + Belgian Witbier The orange peel and coriander in the beer echo the peppery bite of arugula and the creaminess of ricotta. Charred New Haven-Style Clam Pizza + Pilsner A clean, crisp pils balances brininess and enhances the smokiness of the oven-kissed crust.
—Nkosi
