“Pilsen-style pizza” with dough made with Chicago favorite Old Style beer instead of water from executive chef/partner Matt Wilde.
Bob’s Pizza churns out unique 16-inch pies with the thickness of a New York-style slice but the puffy crust found in Neapolitan pizzas that are all finished with fine-dining chef-driven touches of sea salt, cracked black pepper, and fresh herbs after they emerge from the pizza ovens.
With locations across the city and suburbs, Bob’s is known for its innovative pies like its Pickle Pizza (garlic cream sauce, mortadella, sliced pickles, fresh dill, and proprietary three-cheese blend) and updated classics like its Sausage Pizza (locally-sourced artisanal Italian sausage, lemon-marinated onions, house tomato sauce, proprietary three-cheese blend).
Bob’s flagship location in Chicago’s vibrant Pilsen neighborhood also serves “Angus Beef Meatballs” stewed in tomato sauce served with sides of black pepper aioli, Parmesan, pickled onions, house pickles, and soft rolls; “Slow Roasted Confit Chicken Wings” with Bob’s Hot Sauce or Garlic Parmesan; “Shaved Brussels Sprouts & Arugula Salad”; “Housemade Oatmeal Cream Pies”, and more.
Awards ~ USA Today: #2 on “Best Pizza in Chicago” list ~ Chicago magazine: #14 on “Chicago’s Best Pizza” list ~ Eater: #17 on “Chicago’s Essential Pizza Restaurants” list ~ The Infatuation: Top Ten on “The Best Pizza Places in Chicago” list ~ Chicago Tribune: “16 Neighborhood Pizza Joins Worth Getting To Know” ~ Yelp: 50th “Best Pizza Place in the Country”
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