Nick’s Deli, Pizza, Roast Beef & Seafood’s sprawling menu, lauded in the Marlborough Patch, runs the gamut from dozens of themed pizzas and calzones to family-recipe roast-beef sandwiches. A steaming meatball sub stalks elusive hunger pangs with torpedoes of homemade ground meat and sonar-guided sprinklings of feta cheese, tomato, and lettuce ($5.55 for a small; $6.65 for a large). Crunchy romaine lettuce and croutons chaperone grilled chicken in the caesar-salad wrap ($6.25), and a gooey Spartan pizza sows feta, green pepper, and chicken in a tomato-laden field of dough ($9.99–$14.99), just as ancient Italian pizza farmers once sewed their fields with marinara-sauce seeds.
Pappanino's 50-year legacy spans the globe. The first Pappanino baked his first pizza in Sicily, but he always nurtured a desire to bring his fresh pizzas to America, so he and his family relocated to Chicago. Decades later, the same love of pizza still fuels the family business, but their menu has expanded to sandwiches, appetizers, and hearty Italian-style dishes and entrees. However, pizza is still the hallmark of the eatery, with varieties ranging from thin to stuffed crust, and more than 27 toppings—from artichoke and giardiniera to barbecue chicken—provide hundreds of combinations to make each pizza unique. The chefs and staff also go on location with a catering menu of their favorite dishes.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Hungry Chicagoans have long been forced to pain a painful choice at dinner time: pizza or Italian beef? But once they visit Paul’s Pizza, they can finally put those terrible days of indecision behind them. Along with the thin crust and pan pizzas that the business has been serving for more than 20 years, the ovens are now churning out Italian beef pizzas, piled high with spicy giardinera and the same savory slices of roast beef that chefs stuff into generous portions of French bread. But the pizzas aren’t the only culinary hybrid sating diners’ dual cravings: Vienna beef hot dogs taste twice or thrice as nice when laddled with chili or chili and cheese, while Italian sausage and Italian beef can be served solo or packed side-by-side into the same bun. Of course, there are also handmade pastas for those with more traditional tastes, which Paul’s Pizza’s chefs happily top with sides of meatballs or Italian sausage and a choice of homemade sauce or hot fudge.
At Cochiaro's Pizza, all pies start out as a disc of freshly-made dough. Once the dough is rolled out?customers can choose from regular, thin, or extra-thin crust pizza?, it's slathered in Cochiaro's signature sauce and crowned with whole milk cheese. Customers can then order specific toppings from an array of eight meats and 12 veggies. Of course, the cooks know that not everyone is in the mood for pizza all the time. So to satisfy this crowd, they prepare pastas, burgers, and BBQ rib tips.
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.