Pequod's Pizza

"A recent survey of Chicago transplants proved that Pequod’s was a contributing factor in their decision to relocate here. OK, that’s not true, but whenever an out-of-towner asks us where they should get deep dish, we say “Pequods”—usually before they finish their question. Pequod’s serves pan-style pies, with sauce underneath the toppings (unlike traditional Chicago-style deep dish, which has sauce on top). What sets Pequod’s apart from the average pan-style is its “caramelized” crust, also known as the burnt edges of crispy cheese surrounding the pie. The crust itself is thick and airy with a great crunch, and the pies only have a little bit of sauce. Pequod's isn't just one of the best places for pizza in the city, it's one of the best restaurants in Chicago. " - adrian kane, veda kilaru

"Whenever an out-of-towner asks us where they should get deep dish, we say “Pequods”—usually before they finish their question. Pequod’s serves pan-style pies, with sauce underneath the toppings (unlike traditional Chicago-style deep dish, which has sauce on top). What sets Pequod’s apart from the average pan-style is its “caramelized” crust, also known as the burnt edges of crispy cheese surrounding the pie. The crust itself is thick and airy with a great crunch, and the pies only have a little bit of sauce. Pequod's isn't just one of the city's overall best pizza places, it's also one of our favorite restaurants in Chicago. " - adrian kane, john ringor

"Our hearts were in our throats waiting to see which pizza Richie would get for the woman who had never had deep dish. He chose correctly—unlike traditional Chicago-style deep dish (the often maligned version with sauce on top), Pequod’s does pan-style pies with a spicy sauce underneath the toppings and a thick, airy crust. What really sets the pizza here apart, though, is the caramelized crispy cheese around the edge. Which is why our heart broke when the fine-dining chef got rid of it during the plating (and that Richie let it go out to the table that way). We’re not mad at you, Richie—just disappointed." - adrian kane, nick allen

"Eating Pequod’s at home, preferably on the couch, is encouraged, because it makes your transition to the inevitable deep-dish-induced nap very easy. This is pan-style pizza, and what sets it apart is its “caramelized” crust, a.k.a. the burnt edges of crispy cheese surrounding the pie. The crust itself is thick and airy, with a great crunch, and the pies only have a little bit of sauce. It’s not a gooey cheese bomb like your classic deep dish pizza, but it’s still a hefty pie, and it’s definitely been proven to drastically reduce productivity." - adrian kane

"Pequod’s in Lincoln Park isn’t the easiest to get to from Chicago’s general downtown area—plan on an Uber fare, a train-to-bus situation, or a 90-minute stroll. But the caramelized crust on the edges of their deep dish alone raises it above its peers. Pequod’s is a two-floor sports bar that’s always busy at night with families and people watching the evening’s game, so walk-ins should expect a wait, and it’s another 30 to 45-minute wait after ordering the pie. But like the journey it took to be in the same building as one of our favorite pizzas, it’s more than worth it. " - sam faye, adrian kane, john ringor, veda kilaru, nick allen