Even if Gulliver's ovens went cool and the warm-weather chatter on its back patio went silent, visitors would still be drawn through the unassuming façade to witness the sights inside. Dozens of antique lamps from the 19th and early 20th centuries hang from the walls, casting a delicate light on the restaurant's cozy, wood-and-leather interior. Fortunately for hungry patrons, the kitchen continues to operate 47 years after its founding, quieting stomachs' growls with its take on Chicago-style deep-dish pizza.
After slapping a mound of their housemade dough into the pan, chefs carefully contour the crust to leave thick, chewy edges and a thin, golden bottom—a tasty compromise for lovers of thin and thick pies. Next, layers of cheese, fresh veggies, and meats such as ham and homemade sausage form a base, covered by a zesty garlic sauce that earned praise from the Chicago Reader. Thin- and stuffed-crust pizzas round out pie offerings, and a tasty cornucopia of Italian soups, sandwiches, and entrees sates pizza-averse diners.
La Tosca features authentic Italian cuisine and pizza made using the highest quality and freshest ingredients. Italy is known for more than just the cuisine, which is why we offer the finest Italian wines to compliment your meal.
When it's not hosting weddings and other monumental events in its elegant banquet hall, Villa Nova treats everyday diners to a taste of celebration with a menu of traditional Italian cuisine served in its dedicated restaurant. Beneath the dark beams of a vaulted ceiling, diners cozy up to white-clothed tables to savor steaming platters of saucy pastas, veal and chicken parmigiana, and pizzas adorned with traditional toppings such as tomato and basil or modern ingredients such as barbecue chicken and emoticons. Guinness and Blue Moon pour from taps in the softly lit bar, where drink specials and arcade games keep revelers entertained into the night.
The chefs at Michael Anthonys Pizza sprinkle more than two dozen ingredients atop pizza crusts to ensure that no taste buds are left unsatisfied. Toppings include pineapples for those who love sweet things, jalapenos for those who love spice, and Canadian bacon for those who love a good John Candy joke. While thin crust, pan, and stuffed pizzas bake to a golden finish, the chefs busy themselves layering cheese and sauce with lasagna noodles or slathering barbecue sauce onto full or half slabs of baby back ribs. A number of sandwiches also festoon the menu, including housemade Italian beef and char-grilled Italian sausage on fresh baked French bread.
In 1976, an empty Elmhurst storefront became the conduit for chef Angelo Battaglia’s culinary dreams when he founded Two Brothers from Italy Ristorante & Pizzeria with his wife, Rosalia. Now grown to four times its original size, the restaurant still serves up Angelo’s original recipes, prepared under the guidance of the Battaglias' daughter, Joanne. The voluminous menu swaps between pizzas peppered with 29 different toppings and pastas served with your choice of 10 noodles and eight sauces. Waiters ferry each plate beneath rounded archways into a dining room whose white tablecloths and floral accents radiate refinement. Private party specials, including a seven-course family-style meal, feed clusters of 25 or more without the need to pry off an asteroid-sized chunk of the moon's cheese.