Cuisine: European, Italian, Pizza
It's not burnt! That crust at Pequod's Pizza is perfectly caramelized and even though the Lincoln Park outpost is also wildly popular, pie aficionados drive to the original in Morton Grove (1971) for... Read More
It's not burnt! That crust at Pequod's Pizza is perfectly caramelized and even though the Lincoln Park outpost is also wildly popular, pie aficionados drive to the original in Morton Grove (1971) for a truly sensational pizza in an unpretentious, rustic setting. Inside and out, Pequod's looks and feels like an old Wisconsin bar but the scent is pure Chicago. This is pan pizza made heavenly by a sprinkling of cheese between the dough and the pan which exits the oven looking burnt but tasting like a perfect marriage of crusty bread and caramelized cheese. Pequod's is generous with toppings (the sausage is a propriety recipe made especially for the two restaurants) and the weekday lunch special at both outposts is phenomenal:$5.95 for a 7-inch cheese and an extra buck gets you a fountain drink. There's also thin crust (same dough and toppings, just flat) but why?
- Pizza: "Call ahead and your pizza will be on your table in no time flat - otherwise, you'll suffer for around 35 minutes watching others indulge."
- Best for Pizza Because: There are some Chicagoans who may actually fight you if you don't count Pequod's Pizza as one of the best in the city.