Restaurants in Avondale

Joey’s of Chicago brings the taste of the Windy City’s famous hot dogs and sandwiches to the Phoenix desert. Layers of thinly sliced beef stacked on baked French bread derive extra flavor from a kiss of hot or sweet peppers on top. All-beef Vienna hot dogs nobly bear the weight of the traditional Chicago accoutrements: onions, tomatoes, a kosher pickle, and sport peppers, along with mustard and celery salt. Maxwell Street-style Polish sausages come laden with grilled onions and sport peppers. Joey’s extends their Chicago theme to the walls at their locations, which are covered with a mural of the skyline, various Americana, or former mayor Daley in a glass case.

Wine-kissed seafood, gourmet pizzas, and pastas tossed with velvety cream sauces populate the red-and-white checkered tabletops at Nostalgi’a Cancione E Vino. To prepare satisfying meals, Chef Polo decorates pies with toppings such as artichoke hearts, caramelized onions, and sweet Italian sausage. His team also arranges salmon filets over beds of linguini and scampi sauce, layers mushrooms between spinach and sheets of lasagna pasta, and stuffs ravioli with soft morsels of lobster.

A wine list boasts more than 50 vintages hailing from California to Portugal. More elaborate libations include the Van Gogh espresso martini, which combines chocolate vodka and fresh espresso using the back end of a paintbrush.

Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.

Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.

Rosati’s Pizza Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.

Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.

Local art and regional flavors foster a sense of community at the two locations of Taps Signature Cuisine and Bar, prompting ABC 15 to describe the Litchfield Park restaurant as "a place where you can kick off your shoes, stay a while, and enjoy some local music." The chefs add distinctive southwestern flavors to dishes by occasionally incorporating anaheim chilies or chipotle-spiced condiments from the area's naturally occurring ketchup geysers. These piquant touches lend a welcome kick to certain recipes, whereas the rest of the upscale American menu—which includes grilled rib eyes, organic chicken breasts, and roasted fillets of salmon—embraces more classic flavors.

Calico Jack's Cantina blends Tex-Mex cuisine with an atmosphere of all-night dance parties and music-fueled celebrations. Murals of Mexican calaveras dot the yellow walls as diners sup on hearty meals of carnitas, burgers, tacos, and salsas and dips. Revelers crowd the floor to rhythmically move to tracks from a live DJ or step up on one of the two full-service bars for delivering raucous toasts or taking first place in a height contest.

Chandelier lamps with domed shades float below Tandoori Village's high ceilings, casting a buttery light on tables strewn with yogurt-marinated chicken, lamb chops, and tender fish steak. These succulent tandoori dishes cure in a clay oven, then arrive at purple-accented booths beside dishes such as rice biryani and amply stuffed tandoori wraps. In the natural light from picture windows, freshly baked naan sops up veggie and fish curries in ginger, garlic, and coconut. After meals, the sugar syrup on sweet gulab jamun dumplings can cleanse the palate or disable the gas tank of a ride reluctant to stay for dessert.