Bob's Pizza

Chicago has all the pizzas: deep dish, tavern-style, New York-ish, Quad Cities, New Haven, Neapolitan and Detroit - what's a French-trained, ex-fine dining chef to do when he has a hankering to turn out unique pies? Matt Wilde created "Pilsen-style pizza" using Old Style beer in the all-important dough instead of water. And the result is fabulous. The hand-stretched 16-inch pizzas lie somewhere between New York-style and Neapolitan and are finished with cheffy touches like sea salt, cracked black pepper and herbs. These are satisfying, substantial pies that you can build yourself with more than 20 options from truffle honey to creamy stracciatella, or go with one of the seven specialty recipes that do not disappoint. Do try Bob's signature specialty - the Pickle Pizza - built with a garlic cream base, mortadella slices, signature cheese blend, sliced pickles, and fresh dill. Spinach Pesto & Stracciatella and Wild Mushroom (onions, brie, garlic cream, house cheese blend, and white balsamic) are other standouts. Stellar starters include Shaved Brussels Sprouts & Arugula Salad and Angus Beef Meatballs served with house-baked soft rolls. Take home a couple of nostalgic oatmeal creme pie cookies, too. Three locations (Pilsen BYOB, Old Town - carry-out and delivery only, and full-service Evanston) mean there's a Pilsen style pizza within reach.