You cant say that Great Lake hasnt nailed its niche. Operating out of a tiny Andersonville storefront, it offers pizza, in five different variations, to take out or eat in at the restaurants small communal table. Period. But, oh, what pizza it is. Made to order from meticulously sourced ingredientseverything on the menu has a pedigreethe pies are perfectly balanced. The #2 features creamy pools of house-made mozzarella, sopressata straight from New Yorks Salumeria Biellese, and a light fresh tomato puree atop a chewy, slightly salty crust. Other options showcase earthy cremini mushrooms and raw cows milk cheese or hickory smoked bacon, creme fraiche, onion, and sage. Warning: the pizza oven is as small as the rest of the place, and can only handle a few pies at a time, but owners Lydia Esparza and Nick Lessins do their best to give you an accurate wait time. Frankly, its worth it.
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