Chicago may be one of the hardest cities to open a new pizza place…and make a splash. From being named to Eater’s “Essential Pizza Restaurants in Chicago” list, as well as a mention in an Eater Food-Media article acknowledging the new restaurant openings in 2021, to a Chicago Tribune review by Louisa Chu calling the pizza “Out of this world”. What makes George’s so special? Well, to start, it’s the crust. A recipe owner George Bumbaris worked on for years. The inspiration? A greek recipe, similar to a focaccia. With added starters and yeast, the sourdough crust rests for two-days–unheard of in the pizza world. Then the crust is topped with mozzarella from a Wisconsin creamery, topped with a healthy layer of his deep-red sauce, sprinkled with romano cheese before the fresh ingredients are added. The pizza is then put into the oven at a much lower temperature than most pizza places. The first bake is on the bottom, making the bottom of the crust crunchy–so crunchy, you can pick up the slice and eat without utensils. Its then put on the top rack of the oven to finish the top. This is the portion of the cook you will complete at home, ensuring the pizza is as good as it is in the Edgewater eatery. Try one of the specialty pizzas, or make your own with up to three toppings. Delicious salads and desserts complete the meal.