These bagels are the soul of Reno's morning operation. Pastry chef Katie Wyer bakes them wood-fired to order, creating a unique bagel that's thinner and sweeter than New York style, with a distinctive smoky char. The bagel arrives warm, the lox is quality cured salmon, and the accompaniments are classic. Reviewers note these bagels alone justify a trip to Reno.
Tips from diners
Bagels are best within 30 minutes of baking. Come early in the morning for the freshest batch.
Every Friday, bagel + egg + cheese + coffee = $9. It's one of the best deals in Logan Square.
A study in restraint and ingredient quality. The spaghetti is made fresh, the San Marzano tomatoes are roasted (not simmered for hours), and the sauce is finished with olive oil and basil. This is the kind of dish that works only when you source good ingredients and don't overthink the preparation. Reviewers praise it as a perfect example of how simplicity can be more impactful than complexity.
Tips from diners
At $12, this is the least expensive main course on the menu and arguably the most delicious.
A unique sandwich that uses Reno's wood-fired bagels as the vehicle. The pork is slow-roasted until tender, the rapini is bitter and fresh, the giardiniera and peperoncini add brightness, and the marinara ties everything together. The bagel crumbs add textural contrast. This sandwich exists nowhere else in Chicago—it's distinctly Reno.
Tips from diners
This sandwich is lunch-only. Don't expect to find it on the dinner menu.
A Roman-inspired pasta that showcases Reno's ability to make fresh pasta in-house and source quality ingredients. The rigatoni tubes hold the creamy egg sauce, the pancetta and guanciale add saltiness and richness, and the bone marrow adds depth. This is a substantial, satisfying dish that proves you don't need a fancy restaurant to get great pasta.
Tips from diners
The carbonara is substantial—share if eating with others, or plan to take half home.
Reno's pizza reflects the restaurant's commitment to seasonal cooking and quality ingredients. The dough is made fresh daily, the wood-fired oven produces a crust that's charred but not burnt, and the toppings change with the season. Former critic Mike Sula's endorsement as 'best pizza in Chicago' might be dated, but reviewers consistently praise the pizza as excellent for the price ($14–$18).
Tips from diners
Ask your server what seasonal ingredients are featured this week—Reno's rotating menu means the pizza changes constantly.
Reno opened in 2012 and quickly became Logan Square's casual hangout for wood-fired pizzas, Montreal-style bagels, fresh pasta, and sandwiches. Chef pastry artist Katie Wyer creates skinny, slightly sweet wood-fired bagels inspired by Montreal's bagel shops, with a moderate char and distinctive smoke flavor. The kitchen makes almost everything from scratch using seasonal ingredients at approachable prices. Former Chicago Sun-Times food critic Mike Sula once wrote that Reno produced the best pizza in Chicago.
Reno does three services: breakfast (9 AM start Fri-Sun), lunch (12 PM start), and dinner (evening). Each service has different items on the menu.
Most mains are $12–$16. Bagels with schmears are $2–$3. For $15, you can have lunch and coffee and feel like a regular.
Weekend brunch is very casual and busy. Come very early (9 AM) if you want to avoid a line, or go weekday lunch instead.
Reno doesn't take reservations—it's first-come, first-served. But the turnover is quick and waits rarely exceed 15 minutes even at peak times.
Page last updated: