"Two reasons we really enjoy Bob’s is that there’s no “Bob” (the chef just likes the name) and this place boldly claims it makes “Pilsen-style” pizza (which isn’t a thing). But we love it because it’s the kind of fantastic pizza we immediately want all of our East Coast friends to try. The crust is made with beer and it’s pliable enough to fold, with a slightly charred undercarriage and puffy outer edge. We’re big fans of the specialty pies here—the pesto and stracciatella is a stand-out, and so is the pickle (with mortadella and garlic cream), which sounds weird, but we promise is good." - adrian kane, veda kilaru, john ringor
