Grant Achatz, he of the three Michelin stars at his Chicago culinary temple Alinea, was asked about his favorite Chicago restaurants. When the subject turned to deep dish pizza, Mr. Achatz admitted that he no longer enjoys the “doughy” stuff, preferring to go thin crust these days. Nonetheless, he proclaimed Pequod’s the best of the lot: that crispy crust has won him over. For the uninitiated, what Pequod’s does is sprinkle lots of cheese around the edge before baking, resulting in a crisp and chewy, blackened rim of cheese and crust. Some folks call it burnt but Pequod’s many fans know better!
