In 1978 Frank Ebert, aka "Big Ebe," grew tired of the construction business and decided to get into the restaurant business. He opened Big Ebeâ€™s Pizza, 9125 W. Lincoln Ave., and 35 years later, business is still going strong.
The recipes remain the same as established by Ebert, but the business is now owned and operated by his son Mike and Mikeâ€™s daughter Rachel.
Big Ebeâ€™s Pizza seems to be very popular. I visited on a Saturday night and a Sunday afternoon, and the delivery guys and kitchen staff were busy both times.
The waiting area featured a bench, which I appreciated. The walls were covered with dark paneling and an old menu board. The take-out window was large and faced the massive pizza ovens.
Pizza and broasted chicken are the most popular items on the menu, which also includes baked pasta, seafood, ribs, salads, sandwiches and appetizers such as cheese or apple-filled Bosco Sticks.
The pizza is available on 8, 11, 14 or 16-inch crusts. An 8-inch cheese pizza starts at $4.90 with additional toppings ranging from $.60 to $1.25. The 16-inch cheese pizza starts at $15.75 with additional toppings ranging from $2.00 to $2.50.
Pizza crusts are thin, but a deep dish crust is available for a small up-charge. The deep dish is really more of a double crust. It isnâ€™t baked in a pan with smooth edges, as is typically the case with a deep dish crust.
The pricing grid listed variations of cheese and a topping or two, but you can obviously build your own pie. Some of the special toppings available included shrimp, jalapeno, Canadian bacon and anchovies.
I keep telling myself that I should try anchovies some day. I almost tried them on one of the 8-inch pizzas, but I chickened out. Iâ€™ll step up to the challenge and try them eventually. Some people love the flavor and describe it as salty and fishy.
I read somewhere that a pizza maker wears gloves when he puts anchovies on a pizza to prevent the next four or five pizzas he makes from tasting like anchovies…Read more...