I ate at Pequod's Pizza-Chicago around 3:30pm on Christmas Day. Pequod's GM, Sean Asbra, was working the front line at the host stand coordinating guest seating and all restaurant reservations were spoken for from 11am-9pm, But, Sean was able to find me the last spot remaining at the bustling bar. He was also busy directing to-go orders brought to the front, checking those orders and sending mistakes back to be fixed immediately, as well as tending to impatient awaiting holiday guests and interacting with his employees. Did I mention that four employees called in for their evening shift? The downstairs bar rail was closed at 5:30 due to lack of servers. How could the employees not respect their GM's work ethic? Impressive leadership! Rock star stuff.

I was greeted by a sweetheart server - Jenny - that I noticed called all of her guests "love." Nice touch. The bar rail was filled with guys watching football and a local regular introduced as Paul. Jenny knew her crowd and how to accommodate. This charm and knowledge has likely grown in Jenny's 10 years working at Pequod's. She was very prompt with drink inquiries and subsequent delivery, as well as meal inquiry. She also reminded me that once I ordered my pizza it would take about 40 minutes to arrive to my seat. I ordered my large pan pizza with sausage, pepperoni, mushroom and onion. It arrived much quicker - less than 30. In that time I had a nice conversation with Paul and Jenny about founder Burt Katz and the history of Pequod's. The signature caramelized crust. Burt being an intense guy of short stature that lost his daughter to cancer at a young age. And some guests' time expectations for Pequod's more complicated pizza that takes time to make and bake.

My pizza arrived piping hot with a delicious aroma waffling off the well-constructed masterpiece. My server kindly offered to serve my first slice, a Pequod's tradition. However, I prefer to let deep dish pizza pizza rest, so when the slice is cut, the volcanic hot cheese and toppings don't slide off the sauce. That becomes a deconstructed lasagna. This pizza was out of this world! Perfect ratio of toppings, housemade hearty tomato sauce, and ohhhh that signature caramelized crust. That amazing caramelized crust - a layer of mozzarella cheese placed all the way around the well-seasoned black cast iron pan between the housemade dough, forming a crispy and crunchy cheese wall. It was even more awesome than I had remembered!

Do yourself a favor and eat your pizza at the restaurant. It makes a world of difference. Not that a boxed Pequod's pizza isn't delicious - IT IS - but you lose some magic when any pizza hits a box. The crisp. The box can can result in a soggy pizza if it sits too long. You can't blame the restaurant when you carry out or opt for delivery. This place is special! But...don't tell anyone else. I want to be able to get a pizza next time I'm in town. :)

Great Christmas memory, Pequod's! Thanks! -- Chad