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Former burger whiz and longtime restaurateur Steve Wechter turns out made-from-scratch crust and toppings at this Geist-area pizzeria. Specialty pies such as the “Meat Lovers” highlight sausage crafted in-house, while vegetarians can chow down on “The Art of Choke” and one of the largest side salads in town. Equally impressive is the corned beef that Wechter brines himself and serves on an expert Reuben plated open-faced and with less cheese and kraut to allow the meat to star.
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