Chicago Pizza & Oven Grinder   

Not pizza in the conventional sense, but wonderful. I bring out of towners here all the time, worth the wait at busy times.

I would give this my best as excellent, the food is great the ambience is there and they do not put your name on a list the head host remembers exactly who to call in order, whenever I come back to Chicago this is a must.

I love this restaurant not only because the food is excellent, but it was built by my Uncle Dewey (Charlie Smital) and managed by him before his death. Our family loved to come downtown to eat and schmooze with my uncle (if any of you remember him, he loved to talk). I haven't lived in Illinois for over 35 years, but the times we've visited family and come down to the restaurant have always been special. A tip: Mix the poppy seed and garlic dressings together....yum! Kathy Smerken Barber (daughter of Charlie's sister Dorothy)

The most unique and wonderful pizza in Chicago. The buttery, soft crust is one that one can't imagine cutting off to discard. The tomato sauce is a taste treat and the cheese....oh, the cheese: at first contained inside the upside-down pot pie that is flipped at table-side by the waiter onto a plate. When the first slice of the pie is made, the cheese just starts to melt and ooze onto the plate, inviting one to begin a pizza-eating experience unlike any other. Start with the Chef's Salad and Mediterranean Bread (on whole wheat crust), but get the 1/2 pound pot pie with white crust. I take my out-of-town guests to CPOG and have yet to find anyone disappointed, young or old!