Chicago, we are so back.

This week, Culinary Confidential heads back to the Windy City for a conversation with Robert Garvey and Dana Hokin, the founders of Robert's Pizza & Dough Company, the acclaimed riverfront pizzeria that’s redefined what artisan thin‑crust can be.

The husband‑and‑wife team behind one of Chicago's most celebrated pizzerias, has overseen what began as a home‑kitchen experiment into a chef‑driven restaurant that's now recognized among the Top 50 Pizzas in the USA and Top 100 in the World. Their signature “Za Dough,” a meticulously engineered sourdough‑based crust, is the product of relentless testing, fermentation discipline, and a belief that a proper slice should crack, not break.

Garvey, a New York native and certified pizzaiolo, spent decades deconstructing pizzas, turning their home into a test lab before opening their first small shop in 2016. By 2019, they expanded into their now‑iconic Streeterville location along the Ogden Slip — a neighborhood spot built for locals, regulars, and anyone who believes pizza can be both craft and culture.

Today, Robert’s Pizza & Dough Co. is known for its riverfront patio, brick‑oven artistry, bold flavor profiles, and a community‑driven mission that includes partnerships with Slice Out Hunger and local nonprofits. It’s Chicago hospitality at its most intentional — and most delicious.

Yes, Chicago keeps pulling us back, and for good reason! It’s a city where tradition meets reinvention, where chefs push boundaries without losing their roots, and where a single slice can tell a whole story.