A note to the owners of BJ's Restaurant & Brewery regarding the style of pizza you serve:\n\nI don't know what it IS, but I can tell you what its NOT, and its most definitely NOT 'Chicago-Style'.\n\nHow do I know this?  Because up until about a month ago, I called Chicago home for the last 20 or so years.\n\nPizza has three main ingredients- a crust, a sauce (typically a tomato-based sauce), and cheese (typically mozzarella).  Serving two out of the three does not mean you can still call it a pizza.  This is pass/fail, all or nothing, an you are not graded on a curve; there is no 'E' for effort.\n\nNow some will argue, but typically, 'Chicago-style' pizza has a thick crust and, in at least a couple of restaurants, the sauce and cheese layers are inverted, but the pizza HAS sauce (am I making my point here, or am I being too subtle?).\n\nDo yourself a favor, BJ.  Go to Chicago, and go to Gino's East, Pizzeria Uno, Due's, and Lou Malnotti's for a crash course in what 'Chicago-Style' pizza is, then come back here and fix this trainwreck of bread and cheese before you do any permament damage to the phrase 'Chicago-Style Pizza'; well, no more than you've already done.\n\nYour one saving grace is the beer you brew right on premises, otherwise this two-star review would be a one-star review, and I'd never have a reason to darken your doorstep, or subject anyone else to your bread with melted cheese on top.\n\nKeep up the good work on the beer, but fire the guy that came up with your pizza recipe and start over.  Then I may try another one of your pies; until then, I'll just stick to the beer.\n\nViewing it from that angle, then, BJ's has a nice bar.  Its a bit loud inside for a restaurant, but for a bar, its just fine, and they do have lots of TVs tuned to just about anything you could want to watch.\n\nCome for the beer, stay for the... beer.  But if I've been too subtle, and you missed the point- don't bother with their 'pizza'.