No matter how much you Milly Rock outside thier store they will not let you order pizza in person, lol jk. It's a brick and mortar in the sense that it's physically real, but it's pick up only as they are not open to the public, open to order. It's online ordering only too, do they even have a phone, lol.
Somewhere between NY and Sicilian crust it's got some Frico on it, though not climb the walls Detroit style. It's still Chicago pizza all the way. It looks alot denser than it eats, it's light, but with great structure. Sort of like a NY slice that's been reheated and these do reheat well. 400 for 6-8 minutes, but who doesn't finish these things right away. I know I don't considering the lengths it takes to get them. Online ordering opens and sells out in minutes, so set a timer.
I actually ordered my first time before I even booked my flight to Chicago. I live in San Diego, but come a few times a year. It's Chicago pizza for people who know Pequads is good, but eat tavern style. It's next level becuase my local friends who gatekeep tavern style double gatekeep this. It's sort of the best of all the regions. Frico from Detroit, grandma style, but both light and satisfying, you don't need to eat multiple slices (but you will). I do regret eating a whole pizza by myself and then going to the bar. Now I know what it's like when an out of towner eats too much Lou Malnati's and has to walk around the city.
The dough is multi day proofed and hydrated based on temp/humidity to keep the chew of focacia, but the half inch crust both cragly crusty brown, but leoparded to the toppings which are always evenly spread. It lays surpisingly flat despite having plenty of cheese and toppings.
Definitely tongue in cheek names. Clickbait gives all the mouthfull of a meated pie, but without. The craigslist is almost overloaded, hearty. Onlypans is like a mikes hot honey on steriods. Que Suerte is odd with a spanish name, but Hawaiian inspiration. This is the closest to a BJ's style toppings list as you'll find. Honestly the Hawaiian style despite all it's detractors is better suited to this style rather than a thinner crust. Tom's Killing feels more NY than NY pizza tastes. It almost takes you away becuase of the vodka sauce, chili crunch and basil. They don't skimp on the pine nuts or the super aged parmegiano reggiano. 2+ years cmon people. Name another place doing both, even most authentic Italian places don't do that. Updog seems the least creative, but the most inviting.
For some reason I was not able to order 1 of every pie for a pizza tasting I was having with friends, I was only able to do this with a friend doing a 2nd simultaneous order, our spots were 30 minutes apart, so close enough that it worked out. Our worry was getting pick up times far apart or having to order some from the other location in the burbs. Thank god they don't have arugula. It's the most overrated things Italian Americans try and hang onto from the old country.
Prices are near a premium, but the quality more than speaks for itself. This is your favorite Chicago pizza lord's favorite pizza from Chicago. You have to work your way up to this, you can't just send people here without them having experienced the different levels of the city. This is all the best things that came from the pandemic.
Service is pretty smooth, decor is surprisingly nice considering it's pick up only and they got 1 booth for when the weather is bad. I kind of thought they should go with a toned down sign to keep things low key.
What else can I say, in a city that I can and will debate about best pizza's this is in the top 2 in the city. Alot of these pivot pizza places have what the Japanese call Kodawari to perfect certain things and that's what they do here. You want your pizza spot to have that hyper focus. read more