Where To Eat In Edgewater
"Pequod’s has been our favorite deep dish for a long time, but as the ’90s Bulls can attest, dynasties end. The reason that George’s is so good is that this carryout spot uses a 48-hour cold-fermented sourdough. It creates a deliciously yeasty crust that’s very similar to focaccia, and has a crispy cornmeal base. There’s a fantastic balance of cheese to sweet tomato sauce, and like a traditional deep dish, the cheese is underneath the sauce. Just be aware that these pizzas are made in very limited quantities, so you might need to order a week in advance to get yours." - adrian kane, john ringor
