La Madia’s 6th Anniversary Celebration $6 Wine & Pizza – Now through 11.3

La Madia

La Madia

La Madia
59 West Grand Avenue
Chicago, IL 60654
(312) 329-0400

$6 Pizzas and $6 Wine Selections 

September 30 to November 3
11 a.m.-3 p.m.
This October, La Madia will celebrate six successful years of serving contemporary pizzas and thoughtful, Italian cuisine in River North. In honor of this accomplishment, Chef/Proprietor Jonathan Fox will offer $6 Neapolitan-inspired pizzas (regularly $12-$17) during lunch service from Monday, September 30 to Sunday, November 3.

Chef Fox’s $6 pizza selections, which will rotate weekly, include: Housemade Lamb Sausage with Fresno Peppers, Caciocavallo Cheese and Mint Pesto;Seasonal Wild Mushrooms and Smoked Mozzarella; Slagel Farm Wood Smoked Pork Belly with Tuscan Kale, Garlic, Caramelized Onion and Caciocavallo Cheese; Triple Pepperoni with Tomato Sauce and Mozzarella Cheese, finished with White Truffle Oil; Clam and Fresno Chilies, Pecorino, Garlic and Fresh Thyme. The complete menu is outlined below.

Pair your $6 pizza with a $6 glass of wine. La Madia’s ongoing “wine of the week” special offers guests a red or white glass pour for $6 (wines change weekly). The restaurant’s extensive wine list boasts 75 selections by the glass and over 300 by the bottle.

The $6 anniversary pizzas will be available daily from 11 a.m. to 3 p.m. (dine-in only; one per person). For reservations, call 312-329-0400 or

La Madia’s Sixth Anniversary Pizza Menu
$6 each, available daily 11 a.m.-3 p.m.
dine-in only; one per person
September 30-October 6:
Three Cheese – Mozzarella, Provolone and Pecorino with Tomato Sauce
Housemade Lamb Sausage – Fresno Peppers, Caciocavallo Cheese and Mint Pesto
Laura Chenel Goat Cheese – Melted Leeks, Garlic and Pancetta Lardons
October 7-13:
Housemade Fennel Sausage and Sweet Onions – Tomato Sauce with Mozzarella Cheese
Seasonal Wild Mushrooms and Smoked Mozzarella
La Quercia Coppa Piccante – Fire-Roasted Sweet Banana Pepper and Onions
October 14-20:
Margherita – Mozzarella di Bufala Campana, Tomato Sauce and Torn Basil
Slagel Farm Wood Smoked Pork Belly – Tuscan Kale, Garlic, Caramelized Onion, Caciocavallo Cheese
Shaved Artichoke – Reggiano Parmesan and Garlic

October 21-27:
Triple Pepperoni – Tomato Sauce and Mozzarella Cheese, finished with White Truffle Oil
Spinach – Roasted Cherry Tomatoes and Goat Cheese
Sopresatta – Fire-Roasted Fennel, Arugula, Parmesan

October 28-November 3:
Parma Classic – Mozzarella Cheese, Tomato Sauce and Prosciutto with Arugula
Taleggio and 3-Hour Roasted Grapes

Clam and Fresno Chilies – Pecorino, Garlic and Fresh Thyme


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