George's Deep Dish
Pizza restaurant · Edgewater
6221 N Clark St, Chicago, IL 60660
Highlights
"As we mentioned, Pequod’s is our favorite deep dish in Chicago. But as the ’90s Bulls can attest, dynasties end, and George’s is legitimate competition for the best deep dish in the city. The reason 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. Oh, and George’s has a caramelized edge—not as pronounced as Pequod’s, but wonderful all the same. There are a bunch of varieties but our favorite is the simple cup and char pepperoni pie. 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, veda kilaru, john ringor
"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
"George’s Deep Dish in Edgewater puts a new spin on pizza taking inspiration from Greek pastry. The pie features premium ingredients and whimsical combos. The edge of the crust is caramelized, and will likely spoil deep dish for diners. Once you try George’s is hard to go back. The Halas, named after the Chicago Bears’ legendary coach and owner, is a fan favorite. A second location in Northwest Suburban Harwood Heights is on its way." - Ashok Selvam
"Although most of Chicago’s beloved deep-dish specialists have been around for ages, a couple of newcomers are doing great things that merit major attention. At George’s in Edgewater, chef-owner George Bumbaris uses a sourdough crust with a dash of sweet that may remind diners of a Greek pastry. The crispy edges are covered in caramelized cheese, like at Pequod’s. The intriguing creations, which are named after famous Georges, range from Clooney’s ER (pepperoni, sausage, meatballs, bacon) to Michael’s S&M (spaghetti, meatballs, ricotta, roasted garlic). The restaurant has a huge delivery radius and now has room for 26 dine-in customers. Online orders can be placed here." - Ashok Selvam, Eater Staff
"As we mentioned, Pequod’s is our favorite deep dish in Chicago. But as the ’90s Bulls can attest, dynasties end, and George’s is legitimate competition. The reason is that this Edgewater 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." - adrian kane, john ringor
