Bob's Pizza

Bob's landed at #14 on Chicago Magazine's recent update of the city's top pizza's about as quietly as its storefront announces itself on side street in Pilsen. I've been twice since the announcement, both times Saturday nights, and it's been less than half-full each time; they're still offering a BOGO pizza deal on weeknights.

The pizza style is of no specific derivation--it's closest analogue is probably Domino's or Papa John's, which I say not to critique but simply to offer the closer approximation of the appearance and eating experience. (Though the pizza size is much closer to Dante's.) Ingredients seem to be its trademark: beer is used in the crust; the cheese blend has Swiss and Parmesan. There's a pickle pizza.

When this pizza is on, it's really great--hardly elegant, but flavorful and balanced. Scarfable. But "on" is not a given: twice now I've gotten overcooked pies, torching the balance on the pie. We're not sure if we're going to give them another chance.

Bob's Pizza
1659 W 21st St
Chicago, IL 60608
famousbobspizza.com