George's wrote:Our pizza is unique in the Chicago Deep Dish Pizza landscape. It was inspired by several famous pizzerias. It has a Sourdough Focaccia Style Crust, Crispy Caramelized Cheese Edge, Cornmeal Base, and our Sweet Tomato Sauce. We use King Arthur Flour, Stanislaus Tomatoes, and Grande Cheese on our pizzas.
It takes several days for each pizza's dough to individually cold ferment in its own container. This process gives every deep dish pizza a unique flavor and texture. We make only limited number of pizzas each day. This insures we provide the highest quality product to you.
Darren72 wrote: There's also a hungry hound video with more information on George's style and inspiration.
Dave148 wrote:George Bumbaris' deep dish pizza might evoke memories of Burt's Place or Pequod's, but his inspiration came from obscure cult pies in Chicago.
https://apple.news/A-JLTlDbYQFS-uTDMgen-3A
When you bite into a sausage slice, there’s a crackly crunch and meaty nuggets with gravitational pull through thick swirls of tomato and melty mozzarella. Caramelized and acidic flavors kick in before I notice the fennel and oregano typically found in the sausage and sauce aren’t there, so they don’t dominate the toppings. That lovely crust brings balance to a handheld universe.
Katie wrote:Might have been fun to read but ... paywall.
I thought they got rid of any type of allowance for content they deem to be of a certain demand, but in an incognito browser I was able to pull up the review just by going to the Trib's website (just now, I read it logged in under a subscription earlier). So it should be available.Darren72 wrote:If you go directly to the website, don’t they give you 5 free articles a month?Katie wrote:Might have been fun to read but ... paywall.
incite wrote:...
As other LTH members have mentioned, despite looking and feeling like a deep dish, this pizza is something completely unique. I thought I would miss the caramelized crust cast iron Chicago pizzas usually offer, but this focaccia-like dough had me extremely satisfied.
aribucs wrote:Any relation to the owner of Prairie Grass Cafe?
bweiny wrote:...Took just under 20 minutes from north Evanston, but it's an easy schlep to get over.
I went back to their Tock page [https://www.exploretock.com/georgesdeepdish/] because I was surprised by this and thought delivery was an option. It's still up, just that they seem to have separate supply pools for delivery and pickup since the former is sold out until Tuesday, but pickup has openings tonight and tomorrow.Gypsy Boy wrote:Good to hear; we're in north Evanston as well and it appears that George's has discontinued the availability of delivery and is pickup only now. Our first experience (fabulous, need it be said) was delivery.bweiny wrote:...Took just under 20 minutes from north Evanston, but it's an easy schlep to get over.
bweiny wrote:I went back to their Tock page [https://www.exploretock.com/georgesdeepdish/] because I was surprised by this and thought delivery was an option. It's still up, just that they seem to have separate supply pools for delivery and pickup since the former is sold out until Tuesday, but pickup has openings tonight and tomorrow.Gypsy Boy wrote:Good to hear; we're in north Evanston as well and it appears that George's has discontinued the availability of delivery and is pickup only now. Our first experience (fabulous, need it be said) was delivery.bweiny wrote:...Took just under 20 minutes from north Evanston, but it's an easy schlep to get over.
McCormick to Howard to Ridge to Devon was the best route last night, fwiw.
BuddyRoadhouse wrote:Are they accepting dine-in orders yet?
Buddy
Ram4 wrote:I finally got to try George's back on April 9th. We ordered a large sausage pizza. While I thought it was very good, I think it fell short of my sky high expectations. Same thing as when I had Uncle Jerry's in Cary. Both were new and unique deep dish pizzas and both fell short of what I expected (but still good).
I don't know. I always prefer pizza in the restaurant so I suppose I would go back if they had dine-in. My brother loved George's so he will get it again, and maybe I will too if he brings one by, but I have so many other pizza places to try all over the area let alone go back to the ones I love. Coupled with me cutting back on eating like I used to and spending more in restaurants doesn't bode well for return visits for an expensive, carb-laden bready deep dish. If anything, the next big pizza from the city I want to get would probably be a full sheet pan of sausage pizza from D'amato's Bakery for a Bear game this fall.champs2005 wrote:Im wondering if y'all that live "too far" would consider it (insert superlative adjective) pizza if they had a dining room? But for me, this pizza for carryout within 12 min drive of my house is definitely fantastic and I cant wait to get another one!