Review: The Boiler Room, Chicago IL
While Chicago is known as the home to deep-dish pizza, there’s plenty of thin-crust pies too, including some legendary stuff like the party-cut bar pies at
In 2017, you can go to any city in America and get a reasonably good rendering of a Neapolitan pizza cooked in a 900 degree oven, so we set out instead for something with a distinctly local flavor. That pointed us to the Boiler Room in the Logan Square part of town – just a short blue line ride from the Palmer House, our hotel in the Loop.
We arrived to a large and hip space that has that revamped industrial warehouse feel. We passed the pizza ovens near the entrance; even on a weeknight, the place was busy with happy and animated patrons enjoying the hipster vibe.
Our party of three considered sharing one of their huge 20″ pizzas, but to permit each of us to have our preferred toppings, we opted to share an appetizer and then order individual slices. Our starter course of poutine was well-executed, but I’m still not sure why anyone prefers to ruin the texture of a french fry by soaking it in gravy.
When I learned that the Boiler Room uses pre-cooked sausage (raw is always better), I chose my second-favorite topping for one slice, pepperoni. Because the menu features a lot of curious special pizzas, for my second slice I decided to experiment and order a veggie slice, featuring mushrooms and black olives.
I could not resist the “PBJ” special, which includes a slice of pizza (otherwise about $4.50), a tall can of Pabst Blue Ribbon beer, and …read more
Source:: Pizza Quixote