The chefs inside Godfather?s Pizza?s kitchen crown Original, Thin, Mozza-Loaded, and Gluten-Free crusts with fistfuls of more than 15 meat and veggie toppings. Predesigned pies simulate the flavors of other foods in configurations such as the Bacon-Cheeseburger Pizza with beef, bacon, cheddar, pickles, and onions. Sandwiches and hot wings round out feasts. In the dining room at some locations, ice clatters cheerily from Coca-Cola Freestyle machines, which dispense more than 100 flavors of soda as well as resum? advice for robot bartenders. Delivery drivers bustle past, filling orders or toting catered fare, and Godfather?s Pizza brims with happy chatter during field trips that introduce students to the pizza-creation process.
Even with Chicago's skyline some 300 miles away up I-80, the taste of Felix and Oscar’s deep-dish pizzas seem to bring it into focus. Its chefs pile up to 15 toppings on their authentic Windy City–style pies, layering Hormel bacon, pepperoni, and Graziano’s italian sausage beside less traditional add-ons, such as sauerkraut or shrimp. They ladle housemade meat sauce atop regular or gluten-free pasta and supplement their comestibles with imported beers and California wines. For diners on the go, Felix and Oscar’s allows customers to place their orders ahead of time to reduce the time they have to wait in the seating area. The pie-smiths also keep galas well fed with their in-house party rooms or offsite catering.
Angelo's Pizza's sunlit dining room fills with the aroma of thin crust pizzas baking and Cincinnati-style chili simmering. As specialty thin crust pies rise within a vintage 1947 oven, pots of what the Des Moines Register called "great melting pot chili" bubble on stoves. In the Cincinnati tradition, customers can order the sweet, thin concoction with cheese, spaghetti, diced onions, kidney beans, or shredded Ohio road atlases. Co-owner Mark Nicola brought the dish to the restaurant, drawing on his childhood devotion to the Cincinnati Reds and fondness for their home city's unusual breed of chili.
The chefs at Cheese Castle Pizza hand-hurl dough sky-high, preparing nine specialty pies that headline a menu of cheesy sub sandwiches, house-made baked beans, and piping hot pastas. Classic or thin-crust foundations anchor pizzas slathered in a traditional, spicy, or alfredo sauce and peppered with fresh toppings that include ham, mushroom, and sauerkraut ($5.39+). The taco pizza’s blend of Mexican-spiced ground beef, cheddar, and nacho chips throws sensory fiestas for taste buds ($8.69+), and the ham- and pineapple-flecked hawaiian pizza ($6.49+) evokes a seaside luau without the mandatory dance breaks and sand-filled socks. Alternatively, peruse the menu at BurgerTime and SpeedyTaco, which pairs 100% Angus beef burgers with tacos sheathed in hard, soft, and flour shells. Single- ($3+), double- ($4.25+), and triple-stacked ($5.75+) patties lay a foundation for bacon, mushroom, and swiss architecture alongside chimichanga abodes leased to steak and chicken tenants ($3.75). Today’s deal can be used for dine-in, carryout, or delivery, offering homebound guests an appetizing alternative to the imaginary crumpets served at children’s tea parties.
Located along scenic Copper Creek Lake, Bella Italia satisfies both eyes and appetites with classic Italian pastas and piping-hot pizzas and calzones. Diners inaugurate meals by proposing the marriage of taste buds to flavor with a crunchy order of mozzarella sticks ($5.99). Pastas such as the fettuccini alfredo with chicken ($12.99) cosset mouths with homemade sauce silkier than the Olympic ribbon-dancing tryouts.
Even though their eatery isn’t housed within a library, the cooks at Chuck’s Restaurant shush on a regular basis. In fact, their loud “shh” has guarded the Bisignano family’s most treasured recipes since 1956. The kitchen staffers speckle each of their signature thin-crust pizza pies with Old-World ingredients such as housemade italian sausage, imported mozzarella, and ripe red tomatoes, transmitting the Bisignanos' rich history of top-secret flavors and culinary craftsmanship. Also known for prepping a nonspherical dish or two, they sizzle up different cuts of steak alongside a mélange of pastas, including spinach ravioli and housemade cavatelli, as bartenders furnish glasses, carafes, and hijacked Stanley Cups with Italian wines. Musicians perform live jazz and blues nightly Thursday–Saturday.