Originally opened in 1998, Papa Saverio’s Pizzeria now operates out of more than 20 locations spread across the Midwest. Each location uses 40-year-old family recipes to build a menu of italian-beef sandwiches, pastas, and create-your-own or specialty pizzas sprinkled with the restaurant’s own blend of cheeses and more than 20 toppings. Five varieties of crust thickness range from crispy thin to stuffed, which folds cheese, toppings, and a personalized fortune between two layers of crust crowned with a swirl of homemade pizza sauce. The kitchen’s rotating deck oven ensures consistent cooking throughout each pizza, calzone, and baked pasta dish.
Serving Chicago's Best Stuffed and Thin Crust Pizzas for over 30 years! Family owned & operated, we're here personally serving homemade, handmade pizza specialties, delicious pastas with sauces made from scratch, hearty sandwiches and the freshest gourmet salads. Open 7 days a week at 11 am for delivery or carry-out.
Since firing up the ovens in 1978, the cooks at Village Pizza & Pub have perfected their recipes for savory pizzas and classic Italian beef sandwiches. Today, across two locations, thin-crust and double-decker pies don toppings such as barbecued chicken and jalapeño peppers. The Elgin location surrounds diners with a hunting lodge-inspired theme, which includes chandeliers made of deer antlers, exposed log beams, and taxidermied animals.
Papa Saverio's bill of fare has awakened appetites with cheesy, sauce-draped Italian fare alongside familiar American eats since 1998. Now with more than 20 locations, the menu reflects years of fine-tuning. A rotating deck oven evenly fires five types of fresh, hand-tossed and hand-braided pizzas crust, and their signature cheese is hand-mixed as it matures, giving it a rich consistency that melts over pastas and subs. Bone-in finger foods lean on savory condiments such as barbecue sauce and ranch dressing, whereas many of the meaty sandwiches are built to need little to fortify their flavor beyond their giardiniera flying buttresses.
Jimano's Pizzeria's deft dough-tossers craft homemade crusts, succulent sauces, and pies layered with fresh ingredients for an oven-fresh menu of Chicago-style pizzas. Top a thin-crust cheese pizza ($15.80 for a 16") or piñata-pack a pan-baked deep-dish cheese pizza ($17.95 for a 16") with a panoply of ingredients, such as pepperoni, mushrooms, bacon, or pineapple ($2.10 per ingredient for a 16" pizza), ensuring that modest pizzas don't have to arrive at the table undressed. Cooks also create stacked delights such as the italian beef ($5.85) or the crispy buffalo chicken sandwich ($5.99); baby back ribs ($16.99 for a full slab, $14.99 for a half slab) offer carnivorous sustenance coated in a homemade St. Louis–style barbecue sauce. The pizzeria's famed bread sticks ($3.99) satisfy carb cravings alongside a slew of pasta dishes, which arrive with sides of saucy banter and cheesy dialogue.
On pasta, on pizza, in a calzone, or on a salad, the ruby-red tomatoes and fresh garlic and herbs of Romanesco's form a fragrant smoke signal to fans of hot, rib-sticking food. Guests delight in the chefs' classic takes on foundational Italian and American-style favorites, like eggplant parmesan, baked manicotti, and baby back ribs slathered in Sweet Baby Ray?s sauce. Sandwiches and salads, meanwhile, ensconce ingredients in a casual setup with cheesy beef sandwiches, turkey subs, and grilled chicken caesar salads. And customizable pizzas, available with white or whole-wheat thin, Chicago-style, or stuffed crust, impress with a choice of toppings and a Frisbee-style shape that aids in delivery.