Owned by an intrepid pair of dough-spinning brothers, Jeff's Pizza Shop is a haven for delicious, quickly prepared Italian-American cuisine. Patrons can design trillions of custom pizzas using the five pie sizes and an ample toppings list or choose a specialty creation such as a 12-inch Cordon chicken ($13.49), which mixes rich ham with chicken strips and dumps the meaty medley over a thin crust stippled with alfredo sauce and honey mustard. Diners diagnosed with meat-deficiency syndrome can wrap their lips around a 14-inch Farmer Frank and all its ham, ground beef, bacon, bison meat, and extra cheese ($15.99), and vegetarians can indulge in the self-explanatory spinach, havarti, and artichoke pie ($10.69/10") paired with Sprecher's root beer ($1.69). Jeff's menu delves deep into baked savories beyond pizza, heaving hot, hefty calzones ($4.99+), toasted subs ($5.79), and thick cuts of saucy lasagna ($5.99) directly into mouths before they can apologize for taking small bites out of all the breadsticks ($2.99/side).
A quaint Italian restaurant with old-country roots and classic flair, Pazzesco heaps piles of pasta and charm onto guests’ plates while leaving ample room for a succulent hand-cut steak. Founder Chris Patterson’s fusion of fresh Italian and chophouse fare incorporates menu items that have been passed down through generations or decoded from complex metrical schemes in Virgil’s lost epics. The antipasti freddi ($13) starts meals off heartily with an assortment of Italian meats and cheeses served with peppers and olives, and diavolo eggs ($3) make spicy souvenirs from Dante’s trip to the Inferno. Spaghetti marinara ($8.50) and lasagna layered with sausage and cheese ($12) co-star in an extravagant production of pasta dishes that includes a supporting cast of homemade meatballs or sausage links ($3 each). Hand-cut chophouse steaks such as the thick 12-ounce Iowa Chop ($15) or the juicy 14-ounce rib eye ($18) are chargrilled or broiled in butter and garlic and topped with a rich brown-butter sauce.
Papa Murphy’s pizza eschews monarchical store baking and provides fresh, high-quality pies for customers to enjoy on their own terms. Every pizza on the menu is made to order and whipped together in moments by artisan dough-throwers, who slather on a groundwork of sauce and cheese and then construct leaning towers of harmonized toppings. Stuffed pizzas sandwich a slew of meat and veggies between two layers of dough in a tasty Windy City tribute ($12.99–$14.99) and gourmet pizzas such as the Papa’s Favorite feature traditional red sauce and smorgasbord of meat and veggie pie packers ($11.99–$13.99). A cornucopia of thin-crust pizzas can be loaded with one of four different sauces, including traditional marinara and herb tomato ($5.99–$11.99). With detailed instructions provided for baking, grilling, or laser blasting your personalized pizza at home, Papa Murphy’s lets you finally reclaim culinary sovereignty from the dictatorial delivery boy.
The chefs inside Godfather’s Pizza’s kitchen crown original, thin, 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. 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.
In the summer of 2000, Bob Young took over Italian Villages, and made the restaurant a family affair by running it along with his children Brenna and Perry. Thirteen years later, the chefs are still crafting a menu of familiar Italian staples alongside American dinner entrees such as steak, seafood, and chicken breast draped in American flag sauce. And in keeping with the restaurant's family-friendly vibe, the menu also offers a kids menu featuring classic childhood favorites such as grilled cheese and spaghetti.