"Two reasons we enjoy Bob’s: 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 it’s the kind of 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—the pesto and stracciatella is a stand-out and so is the pickle (with mortadella and garlic cream), which only sounds weird. We promise it's good." - adrian kane, alyssa reyes, veda kilaru, john ringor
@TheInfatuation
