Old Chicago Pizza & Taproom got its beginning in 1976 when a few friends opened a restaurant with the goal of offering the most delicious handmade pizza in town, the best lineup of cold beers, and customer service that treats everyone like family. The traditions of the original restaurant live on. Customers can count on enjoying food that’s made from scratch every day, great beer, and friendly service. There is a sports bar and an outside dining area. The restaurant is often busy, but there are plenty of places to sit and enjoy great Italian food, burgers, homemade desserts, and much more.
For 30 years, Cakes by Karen has graced gatherings with handmade cupcakes, tortes, and cakes culled from a tasty arsenal of flavors, fillings, and icings. The colorful, creative desserts pair with a variety of occasions, from multitiered wedding cakes decked out with elegant floral designs and smooth icing to fondant-capped tortes in the shape of powdered wigs for Presidents' Day. In addition to baking eye-catching treats, Cakes by Karen furnishes partiers and newlyweds with limousine packages replete with champagne, deluxe stereo systems, and luxurious stretch-limo transportation.
The ovens at Joyce's Famous Pizza fire up seven days a week to bake fresh dough for the eatery?s sub sandwiches, filled calzones, and nine New York style specialty pizzas. Elsewhere in the kitchen, chefs toss crisp chef's salads with mushrooms, black olives, ham, and pepperoni and coat chicken wings with hot or barbecue sauce. Pasta specialties such as eggplant parmesan and lasagna help make the menu as well-rounded as a python after swallowing a beach ball.
According to lore that has been passed down through the Lucio clan, one of the family progenitors was kidnapped from her native Chihuahua after Pancho Villa tasted her food and decided he needed her as his chef. That distant matron’s culinary wizardry trickled down the family tree and currently informs the cooking of her great-great-grandchildren at Armadillo Restaurants. Chefs at the restaurants use those generations-old recipes while gently patting cornhusks into place around meal and shredded pork or simmering red-chili sauce for enchiladas. Since the Lucios converted the first Armadillo Restaurant from a tough-guy bar into a restaurant in 1972, they’ve opened six additional locations in the Front Range.