Executive Chef
Marco DiLorenzo
With 22 years in Chicago kitchens, Marco leads our culinary team with an unrelenting devotion to the caramelized crust tradition that defines Pequod's pizza.
Our Story
Born in Chicago,
Beloved Everywhere
In 1971, Burt Katz founded what would become one of Chicago's most revered culinary institutions — a deep dish pizza so distinctive, it carved out its own category.
"We didn't just make pizza. We created a ritual — the wait, the aroma, that first bite through caramelized crust. That's Pequod's."
The secret was the pan. By coating the edges of the dough with cheese before baking, the cheese melts into the cast-iron pan and caramelizes into a crispy, golden-brown crust unlike anything else. It was an accident that became a legend.
Today, pequods pizza continues to honor that original recipe at our Lincoln Park location on Clybourn Avenue. Every pie is hand-stretched, layered with premium toppings and house-made sauce, and baked to perfection in the same style that made us famous.
1971
Founded
50+
Years of History
1M+
Pizzas Served
4.7★
Avg. Rating
What Drives Us
Our Mission & Purpose
Everything we do is guided by a simple belief: great food, made honestly, shared joyfully.
Made with Passion
Every pizza that leaves our kitchen carries the same care and attention Burt Katz put into the very first pie. We never rush the process — good deep dish cannot be hurried.
Quality Ingredients
We source fresh, high-quality ingredients from trusted local suppliers. Our tomato sauce is made daily, our cheese is whole-milk mozzarella, and our dough is mixed fresh every morning.
Community First
Pequod's is more than a restaurant — it's a gathering place. From first dates to family milestones, we've been part of Chicago's story for over 50 years, and we take that responsibility seriously.
Through the Decades
Our History Timeline
From a humble Lincoln Park kitchen to a nationally recognized institution — the Pequod's journey.
1971
The Original Pequod's Opens
Burt Katz opens the first Pequod's Pizza in Morton Grove, Illinois, introducing a deep dish style unlike anything Chicago had seen — with that now-famous caramelized cheese crust born from an inspired kitchen accident.
1979
Word Spreads Across Chicago
By the late 1970s, Pequod's reputation for extraordinary deep dish has spread city-wide. Local food critics begin to take notice, and the restaurant becomes a beloved institution among Chicagoans seeking authentic pizza.
1986
Lincoln Park Location Opens
The iconic Clybourn Avenue location opens in Lincoln Park, quickly becoming the heart of the Pequod's experience. The neighborhood embraces the restaurant, and long waits become part of the charm and tradition.
1999
National Recognition
Food Network and national publications name Pequod's among the best pizzas in America. Visitors from across the United States and beyond begin making the pilgrimage to Chicago specifically to experience the caramelized crust phenomenon.
2010
A New Generation Takes the Helm
With the same reverence for tradition and a fresh commitment to hospitality, a new management team takes over Pequod's. The recipes stay intact; the bar program, ambiance, and service are thoughtfully elevated.
Today
Still Going Strong
Pequod's pizza remains one of Chicago's most beloved and visited restaurants. With online ordering, catering, and a loyal community of pizza lovers, pequods continues to honor the tradition while welcoming a whole new generation of fans.
What We Stand For
Our Core Values
At Pequod's, values aren't framed on a wall — they're baked into everything we do. From how we treat our team to how we serve our guests, these principles guide every decision.
Uncompromising Quality
We use real, whole-milk mozzarella, vine-ripened tomatoes, and dough made fresh daily. No shortcuts, no substitutions — just the same quality Burt insisted on in 1971.
Genuine Hospitality
Every guest deserves to feel welcomed. From the moment you walk in to the last bite of crust, our team is dedicated to making your Pequod's experience memorable.
Respect for Craft
Deep dish pizza is an art form. We train our kitchen staff in the traditions of the craft, ensuring every pie meets the high standards that define a true Pequod's pizza.
Rooted in Chicago
We are proud Chicagoans. We support local suppliers, hire locally, and give back to the Lincoln Park community that has supported us for decades.
The People Behind the Pizza
Meet Our Team
Great pizza comes from great people. Our team brings decades of passion, skill, and Chicago spirit to every shift.
General Manager
Sarah Kowalski
Sarah has been the heartbeat of Pequod's front-of-house for 14 years. Her warmth and operational excellence ensure every guest leaves with a smile and a full belly.
Head Pizzaiolo
James Okonkwo
James mastered the art of pequods deep dish under Marco's mentorship. His hands are responsible for hundreds of perfect pies every week, each one a testament to his craft.
Events Director
Anya Petrov
Anya orchestrates Pequod's catering and private events with meticulous care. She has brought the magic of our Chicago deep dish to hundreds of celebrations across the United States.
Want to be part of the Pequod's family? We're always looking for passionate people.
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