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Has a stamp of approval from GQ Magazine and Serious Eats
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Serious EatsMay 21, 2013Heirloom Tomato: This is glorious, light yeasty, pizza crust. The No. 1 comes with slices of fresh heirloom tomato, fresh mozzarella, garlic, herbs, and tangy, salty mona cheese.
Time Out ChicagoMay 25, 2012Thanks to the puffy, chewy crust; the house-pulled mozzarella; layers of earthy mushrooms; and an obsessive eye for detail, the answer, if your mouth isn’t already watering, the wait is worth it. -JK Read more- Time Out ChicagoJune 4, 2012Thanks to the puffy, chewy crust; the house-pulled mozzarella; layers of earthy mushrooms; and an obsessive eye for detail, the answer, if your mouth isn’t already watering, the wait is worth it.
- Time Out ChicagoMarch 28, 2012Is the pizza worth the wait? Thanks to the puffy, chewy crust; the house-pulled mozzarella; layers of fresh, earthy mushrooms; the answer, if your mouth isn’t already watering, is yes. Read more
- Time Out ChicagoNovember 2, 2011The menu consists of only three pizza and the owner makes each individually- with puffy, chewy crust; house-pulled mozzarella; layers of fresh, earthy mushrooms; and an obsessive eye for detail. Read more
Chicago magazineApril 16, 2012If you’re willing to brave Great Lake’s indifference to you, you’ll be rewarded with an ethereal pie made with the finest ingredients—perhaps cremini mushrooms, aged goat cheese, and sea salt. Read more
Renaissance HotelsOctober 16, 2012The place is only open four days a week, and its 14 seats fill fast, so in-the-know locals get here early (although the pizza here is worth any wait). Read more
Time Out ChicagoOctober 17, 2011The menu consists of only three pizza and the owner makes each individually- with puffy, chewy crust; house-pulled mozzarella; layers of fresh, earthy mushrooms; and an obsessive eye for detail.
HY ConnectJuly 8, 2012Most amazing pizza ever. Delicious. Be sure to try the tomatillo salsa, dante lamb cheese, fresh herb pizza. You won't be disappointed!- Time Out ChicagoDecember 6, 2011Try the salad with buttermilk dressing from our 100 Best list: An obsession with detail, an amount of scrutiny seldom applied to lettuce, a superlative, creamy dressing.
Taylor CabyAugust 4, 2012BYOB, only a few seats in the whole place. Order to go and have a beer at hopleaf while it's made if you can't get seated.
GQ MagazineAugust 22, 2012It's a super thin crust pizza with amazing big bubbles. And it's chewy. Just try it. Thank us later.
The FeastJune 9, 2011A self-loathing product of their own success, we're willing to endure the long waits, limited seating, and odd hours for a slice of Great Lake's magical pizzas.
George GraysonJanuary 27, 2010They focus on local, sustainable ingredients. Menu changes according to what they can get, so if you came for the chorizo or mortadella and it's not offered, don't fret. The whole menu is good.
Leah RayJanuary 30, 2010This is good food. It is a tiny place, it probably seats 20. And: it has the best mushroom pizza you'll eat outside Italy. Mmmmmmmmmmmmm.
- Time Out ChicagoSeptember 20, 2010The modest rack of shelves on Great Lake’s western wall plays second fiddle to the highly coveted pizzas. Read more
Matt SaboAugust 6, 2011Heads up, order in advance and bring your patience... This is hand-crafted wonderland, but foodies only.
Allen PennMay 19, 2011Stop in, put your name on the list, and then wait it out at a local watering hole (Hopleaf). Read more
@jenwalshMarch 28, 2010Don't go to Great Lake. I've tried four times and either the place was closed (only open four days a week) or the wait is 2+ hours.
TravNovember 1, 2010You gotta stop in necessary exTRAVagance just around the corner while you wait! Great EcoLuxe home store!
Examiner.comJanuary 3, 2011Congrats to Great Lake for making it on the list of top 10 pizza places in the country ... Eat it up. Read more
Donnie YoungMarch 18, 2010Awesome 'za if you can handle the extremely-unreasonable-but-worth-it wait for the pie.
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