Paulie Gee's Logan Square
Pizza restaurant · Logan Square
2451 N Milwaukee Ave, Chicago, IL 60647
Highlights
Wood-fired & Detroit-style pizzas with creative toppings and vegan options
Wood-fired & Detroit-style pizzas with creative toppings and vegan options
"When Paulie Gee’s made its way to Chicago in 2016, it didn’t just bring the Neapolitan-style pies the Brooklyn pizzeria is known for. Owner Derrick Tung also introduced Detroit-style “Logan Squares” to the menu, and what a good decision that turned out to be. The best-selling U.S. Pizza Cup Winner is a sweet-salty-crunchy medley of charred pepperoni cups, bacon jam, ricotta, and hot honey. As the name implies, it took home the top prize at the 2018 U.S. Pizza Cup (we won’t disagree with that decision). A gluten-free version is so ridiculous that many won’t be able to tell the difference and surpasses gluten-free options in the Motor City, especially the version from that popular chain." - Jeffy Mai
"Paulie Gee’s is from Brooklyn and might at first seem like an unnecessary addition to the Chicago pizza scene. But if you haven’t already, you need to try their Neapolitan and Detroit-style pies. Go for any variety that comes with hot honey (and order extra honey to go with it). While you’re doing that, we’ll be busy investigating how they got so good at making Midwestern pizza." - adrian kane, veda kilaru, john ringor
"Paulie Gee’s can use gluten-free dough to make most of its indulgent Detroit-style “Logan Squares” like their U.S. Pizza Cup-winning pie loaded with pepperoni cups, housemade bacon jam, ricotta, basil, and Mike’s Hot Honey. Finish the meal with a gluten-free vegan brownie sundae." - Sam Nelson
"This iconic Brooklyn-based pizzeria first landed in Chicago in 2016 and quickly garnered a loyal following. The shop is best known for its unique toppings and saucy names, including the “Lady Lola” (Italian tomatoes, kimchi, serrano peppers, green onions, guanciale, black and white sesame seeds, soy chili glaze), yet also makes a popular variation on Detroit-style pizza. The space features a full bar and two domed Stefano Ferrera ovens imported from Napoli, Italy. Local operator Derrick Tung also runs a second outpost in Wicker Park and a third inside District Brew Yards in suburban Wheeling." - Eater Staff
"The Brooklyn-based pizzeria arrived with lots of hype surrounding its Neapolitan-inspired offerings and managed to live up to those lofty expectations. The wood-fired creations include Greenpointer (mozzarella, baby arugula, olive oil, lemon juice, shaved Parmigiano Reggiano) and Hellboy (mozzarella, Italian tomatoes, Berkshire soppressata picante, Parmigiano Reggiano, Mike’s Hot Honey). There’s a vegan menu that uses special dairy-free cheese, and the menu features Detroit-style squares with cup and char pepperoni. The Wicker Park location focuses on New York-style slices. Online ordering is available here. There’s also a location in suburban Wheeling inside District Brew Yards." - Ashok Selvam, Eater Staff
