Bob’s Pizza
Pizza restaurant · Heart of Chicago
1659 W 21st St, Chicago, IL 60608
Highlights
Unique "Pilsen-style" pizza with beer-infused dough
Unique "Pilsen-style" pizza with beer-infused dough
"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." - nick allen, adrian kane, veda kilaru, john ringor
"All the pizzas at Bob’s are available for delivery and carryout." - adrian kane
"Two reasons we really 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 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. Order the pickle pizza—not only is it surprisingly delicious, but gives you the opportunity to try something new, unlike those sweatpants you’ve been wearing for two weeks straight." - adrian kane
"We can’t tell the truth from the false at Bob’s in Pilsen. It looks like a neighborhood bar (meaning small and dark with flat screens playing sports) but doesn’t serve alcohol. And this place claims it makes “Pilsen-style” pizza, which isn’t a thing—but it should be because it’s fantastic. The crust is made with beer and it’s pliable enough to fold, with a slightly charred crust and puffy outer edge. We’re fans of the specialty pies (the pesto and stracciatella is a stand-out) and basics like cheese or pepperoni. Whatever you order, don’t expect to meet “Bob”—because he’s not real either." - josh barnett, adrian kane, john ringor
"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
