RE: Your favorite pizza places?
Another Voice from Chicago: Best pan style is a little joint in Morton Grove (North suburbs)called Burt's Place. Burt Katz has a long and glorious, but low key reputation in the world of Chicago styel pizza. His first place in the early sixties was an Evanston establishment called "The Inferno". After that he was one of the founders and original owners of "Gulliver's" up on the north side. His best known place was opened in the early seventies, also in Morton Grove, "Pequod's" He sold that place in 1986 (the quality and popularity have been slipping ever since). Burt layed low until '89 when he opened his latest operation two blocks away from "Pequod's". The crust is a happy medium between the thin crust and the stereotype thickness associated with most other Chicago pan pizzas. Ingredients are unbelievably fresh-onions, mushrooms, tomatoes. The "green peppers" are actually a selection of green, red, yellow and orange peppers. Depending on availability, mushrooms might include, in addition to the usual white buttons, shiitakes porcinis and portabellos. Even the spinach is fresh leaf instead of the usual frozen stuff you find at most pizza places. The decor is classic roadfood: real knotty pine panelling, beat up old booths, great old pictures on the walls, and a vast collection of antique radios and other esoteric bric-a-brac. Whenever possible, call ahead. The number is unlisted, so here it is: (847) 965-7997.
As for stuffed pizza, I'm partial to Nancy's (try the chicken cacciatorre-yum) and Suparossa's. Multiple locations for each. Giordano's and Edwardo's have both gotten too big for their own good. Serious quality issues at both. And unless you're a tourist avoid Uno's, Due's, and Gino's East. Nothing wrong with any of them, but nothing special either.
I have to plead ignorance and indifference when it comes to thin pizza. I know there are devotees who swear by it, and I'm sure there are some great ones out there, but for a lifelong
Chicagoan, thick is where its at.