The first restaurant I remember ever going to was Gulliver's and while people are bound to disagree – I find it to be the best pizza in Chicago. When I lived further south I had fixes of Lou Malnati's which is a very similar pie. It's cheesy, the crust is thick and the sauce is more tomatoes than sauce. Gulliver's differs by seasoning. It is heavier on the oregano/basil than other similar pies.
I will also have to say that Chicago pizza is the best pizza in the world – so far. This makes Gulliver's the best pizza in the world. Wouldn't you drive north to Howard for the best pizza in the world?
A side benefit is that the restaurant is really neat. It has an enormous collection of vintage nouveau light fixtures, statuary, etc. And while the wooden booths are uncomfortable there is always something to look at. Also if someone, GASP! does not want PIZZA!?, there is plenty on the menu. From very good fish and chips to omelettes served (I belive) all day.
There are a few recommendations that will maximize your pizza experience. Pan pizza only... One topping - mushrooms. If it's delivered make sure it's unsliced (keeps the deliciously crusty-crust crusty). A pitcher of root beer and a small dinner salad are the accoutrement de rigueur.
NOTE: I expect to get some flak for naming Gulliver's the best pizza in the world. If you have any comments go right ahead and add them. If you want to contribute click on the "Become a Chicago Foodie" link.
Gulliver's
2727 W. Howard
(773) 338-2166
oh wow, I have not been to Gullivers in ages! When I first moved here from Denver that was one of the first restaurants I went to here...
thanks for the reminder...I need to got there for pizza...actually never had it there
Posted by: Miska | October 20, 2005 at 06:41 PM
I ordered a pizza, delivery. Spinach, sundried tomatoes, black olives - simple right. Oh, and thin crust. Delivery was prompt, pizza was warm - so far so good. Unfortunately, this was the worst pizza I have ever had, EVER. Even in Africa the pizzas are better. It was bland, the sundried tomatoes were old and chewy. The crust was soggy. At $26, what a rip-off. I had to call them, which I never do, to tell them how awful we thought it was. Their response: "there are plenty of pizza places in the area". SHOCKING.
Posted by: Richard E | April 06, 2006 at 02:57 PM
There's no excuse for their response if you had a specific complaint but if you just didn't like their pizza... what do you want them to say?
also to quote myself:
"There are a few recommendations that will maximize your pizza experience. Pan pizza only... One topping - mushrooms. If it's delivered make sure it's unsliced (keeps the deliciously crusty-crust crusty)."
Sounds like you got a thin crust, sliced pizza excluding my recommended ingredient. (aren't sun dried tomatoes supposed to be old and chewy?)
If you're ever interested in Chicago style pan pizza I'd suggest going back. For anything else... there are plenty of pizza places in the ares - or so I have read.
Posted by: Josh | April 06, 2006 at 03:13 PM
Spinach, sun-dried tomatoes and black olives are not a 'simple, right?' pizza. That's essentially a salad on a crust. IMO, getting too many veggies, especially spinach, on a thin crust pizza, is a bad idea in general. See, you add lots of moisture to an already thin crust, and viola!, you have a mushy mess. And who the hell orders sun-dried tomatoes (they're essentially raisins, as in chewy, made from tomatoes) on a 'traditional' pizza and expects it to be yummy? Save those for frou-frou salads, pasta dishes or maybe a panini.
Posted by: Geoff | June 04, 2006 at 03:24 PM
small pan cheese for lunch and dinner... we'll see if any lasts til the Pats/Colts game.
Posted by: josh | November 15, 2009 at 12:00 PM