A Few Things About Phil's Pizza
Dave went to Phil's this weekend with Spider to finally give it a long-overdue review.
Afterward, when we met up he told me he was expecting it to be much better for how hyped up it's been to him for a few years now.
My first question was, "did you get it well done?".
"No, I don't do that."
"I know, but you don't get the real Phil's unless you get it well done."
"Then why don't they just cook all their pizzas longer if that's the case?"
Great question.
But we're talking about a place that gives zero fucks.
A place that doesn't open until 4pm, even during football season, because they don't have to.
A place that will deliver just about anywhere in Chicago proper... unless you live on the other side of the river.
One of the most frustrating things in the world is somehow slipping through one of the delivery services barriers and getting an order to confirm from the comfort of your couch in Streeterville, or River North. Thinking to yourself, "holy shit, I actually got Phil's to deliver to me" only to be hit with an update 10 minutes later that your order had been canceled because you're out of their range. Such a kick in the dick.
(sidebar - I know somebody who has one of the best "ins" I've heard of in a while. She can call Phil's directly and place her order, and they send a delivery guy to her place in River West direct. Huge hookup.)
Another thing about Phil's, and real ones know, their Italian beef and giardiniera (well done) will change your life. Not just one of the best Chicago pizzas you'll have, but one of the best pizzas period.
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You’ve gotta get it well done because they slightly brown the cheese and it gives it that little something extra. Also, what a lot of people don’t realize is when you put toppings on a pizza, vegetable’s especially, it drastically affects how the cheese cooks. The meats release more fats (grease) and the vegetables (unless they’re pre cooked which hardly anywhere does) sweat, releasing water. That’s why a pizza with a bunch of toppings almost always has soggy cheese unless they know to cook it longer, or you ask for it well done. That’s a pro tip
If you're looking for good pizza in Chicago good luck. Downtown is a desert. You either have to trek out to Ashburn for Vito and Nick's, or head to Bridgeport. Bridgeport used to have a great spot that closed, Lina's. Now you've got Phil's, of course, Punky's, and a pretty underrated spot for slices (not full pies) is Ricobene's believe it or not. Or if you want decent East Coast style you can head far north to Jimmy's on North Lincoln (closest I've had to back home anywhere here), Robert's in Streeterville, Piece in Bucktown, Coalfire in West Town, or Paulie G's in Logan Square.
For Neopolitan, you've got Spacca Napoli in Uptown (#1), Nelle in Hyde Park, or Bebu in New City.
(If you're from out of town visiting doing the Chicago pizza thing and want the "best" of the best, forget the chain places and take your ass out to Morton Grove and go to Burt's Place, or to Lincoln Park and suffer the wait for Pequod's, it's worth it)
So yah, for Phil's a 7.6 isn't terrible, but for the oncoming rush of people that have never been before, that are headed that way now from this review, do yourself a favor and take my advice.
Get a regular cheese (if you're from the East Coast don't call it plain out here, people look at you like you're crazy) well done. And either a sausage and giardiniera, well done, or an Italian beef and giard, well done. You won't be let down.
p.s. - as much as the rest of Illinois wishes, Chicago is a city, not a state.
