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Finally got a Great Lake pizza today, after coming last week to be let down that they were closed for a bit... Since they opened at 530, and I get out of work at 3pm, I got there at FOUR THIRTY!!! I was the first one there, then at about 445 people started arriving and to their dismay and surprise, they were not the first in line. When they opened at 530 there were already 10 people in line waiting, and with two pies going in at a time in their oven you do the math. Anyhow once they opened I ordered for take out and since I was the first in line my pizza came out in less than an hour, at this point I was starving. As I ate my corn/whitecreme/smoked bacon/ pie in my car on the ride home, it was all very worth it! One of the best food items I've ever eaten, period! I'm not even going to bother to attempt to describe the taste explosions going on in my mouth at the moment or the very evident freshness of the ingredients, simply because I still have half the pizza to devour at this time and I'm distracted! As for the wait, it's still worth it imo, just come in, order than walk around andersonville (a very underrated neighborhood with some unique retail and mom and pops stores) and they call you when it's done. Since you pay up front when you return you simply pick up your pie and await it's deliciousness... The owners and few staff they had on hand seemed very genuinely nice and friendly. As for the wait before they opened, I met some very friendly foodies who were also there for the first time, the time went by fast and I will be back very soon. I'd wait an hour in the dead of a chicago jan winter for this pizza, it IS that wonderful!

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I'm not picky, I just have more tastebuds than you... ; )

I feel lucky I got in three times before all of this craziness started, while the atmosphere was still relaxed and it took much less than an hour to get a pizza. The first time was magical-I walked into a tiny, unassuming storefront (the front window had luggage on display) to discover an elegant room with two very quiet owners who were hospitable, but mostly focused on preparing the food in their beautiful, open kitchen. Of course the food was amazing, even the simple green salad(with sprouted lettuces from Growing Power Farms) was the best I'd ever had.

I don't think I'll return until things die down, if that ever happens. The article and people's accounts sound like Great Lake has been turned into some kind of amusement park attraction, which takes away from the vibe the owners were originally going for. I don't want my initial impressions of the place tainted, I guess.

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Logan: Come on, everybody, wang chung tonight! What? Everybody, wang chung tonight! Wang chung, or I'll kick your ass!

Cannot wait to try this pizza - I don't care how bad the service is. If it's that good, it's that good. Reminds me of Cheeseboard (http://cheeseboardcollective.coop/Pizza%20Collective/PizzaPage.html) in Berkeley, CA...

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"The best lack all conviction, while the worst
Are full of passionate intensity."

it's not bad service (as long as you're not a dick to them), it's just slow. You need to show up with friends you like to talk to, bring some wine and relax.

Good advice for dining out in general.

-Dan

Going to check out this place tonight. Wish me luck?

Friend and wine in tow. And relaxing doesn't seem completely out of the question.

Bryan, I'm convinced your going to love it.

Still basking in the glow of my post-Great Lake experience. Got there at 4:45 and was the third person in line. My friend joined me shortly thereafter and we were the first group to order to eat in the dining room.

We ordered two pizzas and couldn't finish them. They are quite large and priced to match. After waiting 45 minutes to get in, we waited another 45 minutes for our pizzas. I will try to post pictures later, but the needless to say the pizzas were delicious. Yes, the toppings are excellently sourced and the dough is quite good--though a bit light on salt and lacking in the tang of sour fermentation--but I think the virtue in this place is how meticulously each pie is prepared. The baking here is perfect, the crust is amazingly crisp yet with decent chew. This isn't a pillowy, soft dough in the Neapolitan style, definitely a truly American style. It's got the gluten structure of a NYC style slice joint but with better lift and much better toppings.

I think this place is a great example of American food at it's finest, culling freely from local and global culinary roots.

awesome Bryan, glad you got some! I walked by around 5:45 with my little black and white terrier, probably saw you sitting outside.

Decided to head back to great lakes for my second time, got there at 430 to ensure I was the first,
(which I was) and at around 450 the female owner walked in, (her husband was already inside prepping) and invited me in since she recognized me and asked me if I was doing carry out again. I was able to put in my order before 5pm (they open at 530) and be off on my way which was very nice of her. My pizza was done at 6pm, and it was amazing, just like the first time. I did stroll back around the block at 530 to check out the line on such a gloomy and wet friday afternoon to see the turnout, I counted about 17 people before they opened their doors! I guess if you want to get here before anyone else I'd suggest coming a bit before 5pm, (about 440 should get you in line to be first), some people may think this is ridiculous but I'd gladly wait close to an hour to 40 min outside to ensure I'll be getting their pizza. I'm just thankful my job allows me out the door at 3pm sharp so I can make the trek up there to do this. Anyone who bitches about this place yet HAS NOT even tried their pizza should simply reserve any judgement until you give them a try. You can always just arrive and place your order, then check out andersonville and they will call you when it's done. I've found their owners and staff to be extremely friendly on both occasions and the pizza, is simply one of the best things I've ever tasted, period!

I shall return again, maybe some of you may see me someday soon standing in front of their door, an hour before they open with a smug grin on my face!~

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I'm not picky, I just have more tastebuds than you... ; )

Are these times or oven temperatures?

It took me a while to understand this was a time reference. For a moment, I thought it was her weight.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Went to Great Lake pizza today. I entered a cautious skeptic; I left an enthusiastic convert.

Today was a great time to go, having heard about the lines. It is raining and a brisk 48 degrees--the place was almost full (I counted 12 seats)--just two seats were vacant which we quickly took.

Everything is done in an unhurried, relaxed and informal manner. They offered three pizzas--but the best was the plain cheese pizza with cured ham added just after it came out of the oven. Fantastic. Just the right crust; perfectly cooked; fresh mozzarella was terrific, and the salt and aroma/flavor of the ham just made the pizza sing.

I'm on a pizza high after eating there.

They encourage BYOB for a $1 recycle fee.

Not only is the pizza amazing, the atmosphere is something out of a Norman Rockwell painting. People just doing their thing, unhurried, seeming to not have a care in the world. The room is--very "gezellig" which is a dutch word hard to translate but meaning a "cozy atmosphere."

Gotta love that place.

thankfully GL is dying down some, to the delight of Lydia. I stopped by last night like I told her I would on Tuesday around 6:20 and was quoted 7:10 pickup for a Chorizo pizza. Showed back up at 7:10 after I walked my dog and had a hot pizza just coming out of the oven. The store was pretty quiet and empty, but they were still doing takeout and call-in orders. So, just FYI, if you've been wanting to try them now's the time.

Also, the chorizo was delicious. It doesn't say on the menu with the ingredients (that I remember), but it also comes covered in shredded orange peppers.

All 7500 of us appreciate the news. Sigh.

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Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik

when did they return to taking call in orders? I just remember the answer machine stating it was walkins only.

I saw her writing down orders on the phone last night. of course, I assume it's limited.

does anyone know where I can see a current menu? Menupages.com has one, but it just states their standard pizzas. Typically they have a special one, I would like to know what that one is currently. Sounds Like chorizo has something to do with it. Does any one know where i could find this out? Probably will just have to wait and see when i get there.

pizzas change day to day and week to week. usually more week to week. Right now they have a Chorizo w/Mona and shaved orange peppers - their classic cremini mushroom (shaved mushrooms with olive oil) - and classic cheese that you can add garlic or sausage to (i think).

there are more ingredients to those pizzas, but that's the gist.

Menu on 11/18/09:


tomato, mozzarella, mona cheese, garlic:


chorizo, onion, fresh cream, mona cheese:


I don't know what more can be said about Great Lake. I was impressed by my first visit this summer...but I wanted a second visit to confirm my suspicions. Tonight was that second visit, and there is no doubt left in my mind that this is the best pizza I've ever had the honor to consume. The toppings are all amazing, but it's the crust- that bready, airy, salty, chewy, crunchy, perfect crust serving as the base for all these delicious toppings- that I can't get enough of. This is wonderful, wonderful pizza.

Of the two varieties my friends and I shared tonight, I'd have to give the slight nod to the tomato, mozzarella, & mona pizza. It's a classic combination of ingredients and flavors, and while a meat add-on would have been delicious, the garlic was a pretty good consolation, making its presence known in every bite.

The chorizo pizza was absolutely loaded with onions, and the combination of those flavors and the cream made for a heavier, though still completely delectable, pie.

No complaints about the wait...I think as long as you're prepared for it, it's a non-issue. My friends arrived about 15 minutes before me, put our name down at about 5:45, and were told 50 minutes wait for a table. We went across the street to the bar at Hamburger Mary's and had a couple beers while waiting for the call from Great Lake. It arrived just about the time promised, we walked back over, placed our order, and sat down with a bottle of wine and some more beers. The tough part, especially if you're seated at the communal table, is to avoid drooling, taking pictures, and asking for a slice when your neighbors' food arrives before yours. The crowds definitely seem to be settling down though- there was a pair of empty seats at the table from about 7:30 til our departure...it sure seemed like you could have walked in at 8 and sat right down. Oh, and they were definitely taking phone orders.

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"Ah, lamentably no, my gastronomic rapacity knows no satiety" - Homer J. Simpson

Thanks to the thread bump I was inspired to try this place. I called at 6:35 and asked if I could place an order for pickup and told yes, I could. I asked if any pizza travels better than another and was told no, they all traveled well, so I went with the chorizo one. It's just great! And to my surprise I was told it would be ready at 7! I got there mere minutes after 7 (the place is a bit tricky to spot in a car) and it was all ready to go. I was in and out in under 1 minute. Both the counter person and the phone person were pleasant. Also, the room was about half filled.

It reminds me of the crust my FH makes (he loves pizza) only our oven doesn't get hot enough to provide the crunch. By the time I got home the pizza was room temp but stil tasty. I've put some of it in the oven on super low (about 200, maybe lower) just to warm it up some for when the FH gets home.

So yes, you can order by phone, and the wait wasn't nearly as long as I expected. I was thinking 45 mins and it ended up being 25. A worthy splurge.

wow, haven't been to Great Lake yet, so I guess I never paid attention to the menu prices. That's some expensive cauliflower!

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

9th Time's the Charm!

After unsuccessfully attempting to visit Great Lake 8 times* after my first less than stellar experience, I finally found them both open and sans line at 5:10 yesterday evening. Gone from the menu board was the roasted cauliflower, so instead I ordered the Farmers Market Salad and a #1 pizza with garlic. The salad was very good. Rather than leafy greens, the main ingredients were mandoline sliced celery root and carrot shavings served with a house made mustard vinaigrette. I enjoyed the salad quite a bit. I complimented Linda on the salad, which brought a brief hint of a smile to her otherwise dour face. The pizza itself was very good as well. As in my first visit, I thought the crust was among the best bread in town. The toppings were very high quality, too. I only wish they had a broader range of offerings. Someday, I'd love to taste a Great Lake sausage, onion and garlic pizza, but I fear that it will never come to pass.

While I was there, I witnessed some strange interactions between the owners and their customers. At one point in the middle of making a pizza, Nick came out from behind the counter to scold a table of two women who were talking on their cell phone to a friend who was on the way to meet them for pizza. Later, when the friend arrived, Lidia came over to the same table and made one of the women stand up because she had moved a chair over to the table to join her friends. Linda didn't like that. That's not a very nice way to treat their customers, but I guess that's part of the charm. FYI, there was no line the entire time I was at the restaurant last night; probably due to the lousy weather.

The lowdown on ordering by phone is that they will take phone orders for pizzas to go, but not for eating in. That's assuming that they answer the phone when you call (something they don't always do). My final bill for the salad & pizza (water was my drink) came to $34 and change. Yes, the pizza was excellent, but I doubt I'll be returning. For that kind of money, I could have had several pizzas at Coalfire (which I like just as well, if not better mainly due to the possibility of choosing your own toppings and, of course, the fact that they are cooked in a coal fired oven) or even driven all the way to Vito & Nicks for their best-of-class thin crust. I could see getting take out from Great Lake if I lived really close and the pizzas didn't have far to travel, but eating in at Great Lake is too much of a chore for me.

* All 8 visits were aborted not by any sort of long wait, but by the place being inexplicably closed during their "normal" business hours.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

just noticed that one - $3 for garlic?!??!!!? That might be even worse than the $9 cailiflower. Insanity.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

stevez,
I think I saw you walking down Clark street last night. I've been taking a class through The Chicago Wine School at In Fine Spirits on Clark. I've developed a good system. I call or stop into Great Lake, order my pizza for when class is finished and pick it up on the way home. I've had two great chorizo pizzas recently (2 weeks ago with thinly sliced orange peppers, last night with onions--liked the peppers the best). They were pretty busy last night when I picked up my pizza (around but there were a couple open seats. I also tried one of the Mindy Segal ice creams--a combination of coffee and toffee nibs--solid but at $5 for a small scoop, I think I'll stick to their pizza and add in a stop at Baskin-Robbins. I really enjoy the pizza at Great Lake--especially now that I have a convenient system, but I'll agree, there's a bit of a strange dynamic. And I love Coalfire, too (in fact, my friend who's a quasi-vegetarian makes an exception for their sausage pizza). I haven't had the cauliflower (not a fan) but the salads at Great Lake are outstanding and I think the quality of the produce justifies the price they charge.

Edited to add I'm not sure why there is a random smilie--it's supposed to be the number 8 and I can't change it)

Does this mean they made one woman stand to eat while her friends were sitting?

The quality-of-produce argument doesn't fly when the prices are this out of whack. It's so rare for me to complain about restaurant prices, but the Great Lake menu nauseates me. Celery root and carrots are among the cheapest things at the farmers markets, and I buy them from the same vendors that Great Lake uses. $10 for a celery root and carrot salad makes me want to say F-You to the people who think to charge it, expecially when those people are serving it from what is essentially a fast food takeout counter.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

I've been intrigued with Great Lake since before the GQ thing, but never managed to make it over. After it blew up, fuggettaboutit. It seems things have calmed down now, so I've been thinking of stopping by. What's stopping me now are the prices. I'm no cheapskate, but 24 bucks for a pizza seems a bit ridiculous even if it does have "mona" on it, WETF that is.

Before this post turns into something I generally dislike (but seem to be prone to) - commenting without having been, I'll ask something of substance that may tip the scales as to whether I go over Great Lake sooner than later. How big are those pizzas? Are we talking Spacca Napoli size, or a little bigger like Coalfire? Just like to know before spending 24 bones.

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"By the fig, the olive..." Surat Al-Teen, Mecca 95:1"

Yes. She was made to stand, though by the time I left, she had snuck a seat from somewhere else and had not yet been chastened.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

I'm guessing about 14 inches. 2 of us shared a pizza and a salad which was enough for dinner though we did snack a little bit before our wine class (3 hours earlier).