Perky’s Pizza rustles up a variety of traditional and imaginative pizzas for famished families. With the family combo meal, banqueting broods choose one large signature pizza from Perky's Pizza's doughy roster, relieving a meat-masticating hankering with the double-cheeseburger deluxe, loaded with crispy bacon, hearty beef, and zesty barbecue sauce, or floating away on the Maui Wowie, which features chicken and sweet pineapple basking in a beach of red sauce. Choosy chowhounds point their noses toward the also-included one-topping pizza, selecting a meat, vegetable, or fat-free mineral to add sustenance. Six breadsticks take a dip in garlic or cinnamon before joining the culinary crew, and a troop of 12 chicken wings marches into position while chanting fight songs before being defeated by mercenary molars. Like bookends, a family-sized garden salad and dessert support the meal on either end.
Working from a playbook of family recipes handed down through generations, the founders of Sicilian Joe’s Pizzeria, Joseph and Maria Butera, instill every menu item with Sicilian tradition. Pie-smiths daily prepare each topping for Joe’s thin-crust pizzas, dicing fresh vegetables and grating mozzarella cheese. Then, they sprinkle them on homemade dough, baking the disks to a golden brown by using them as shields against the laser-eyed attacks of robot armies. Guests can customize every pizza with a variety of accessories, from classics such as anchovies, pepperoni, and sliced tomatoes to tangier flavors including blue cheese and hot or mild giardiniera relish. For no additional charge, chefs can also add or remove sauce, omit the cheese entirely, or replace the 2-liter soda’s bottle cap with a fresh broccoli cork.
Dough-stretching professionals craft classic crust canvases piled with toppings that serve as a foundation for Pizza For U's menu of classic pizzeria eats. Crust options abound as 16" cheese pies ($13.95) fluctuate between thin or pan crust to deliver sauce-and-topping portraits of long lost calzones in materials such as bacon, minced garlic, or tomatoes ($1.75/topping for a large). Stuffed pizzas round out a triumvirate of crust types, such as 10" stuffed spinach pizzas ($13), which deliver a payload of delicious leafy greens, and thin slices of the 20" White Cheesy ($27.95) eschew traditional tomato sauce in favor of garlic butter, four cheeses, tomatoes, onions, and minced garlic. Lonely pizzas in the heat of delivery rest easy next to meal accouterments such as a six-pack of root beer ($4.50) or a dozen chicken wings ($8.50), available in breaded, barbecue, or hot.
A family-owned-and-operated establishment, the idea for Jenny's Steak House sprouted more than 60 years ago in a small pub on Chicago's South Side. These days, chefs still whip up menu items that the family concocted all those years ago, such as potato pancakes, braised lamb shanks, and oxtail soup. The culinary maestros at Jenny's Steak House also grill hand-cut steaks smeared with a special seasoning blend, pair wraps and sandwiches with homemade Idaho potato chips, and blacken, broil, or fry fresh seafood. Meanwhile, the pizza kitchen dispenses pies until 1 a.m., at which time all the uncooked dough and pepperoni turn into a magical pizza carriage. The lounge accommodates guests even later as they relax with martinis, local brews, or wine while enjoying evening entertainment such as live music and karaoke.
Family owned for over 35 years! The tradition began when Angelo opened the doors in 1976, his sons Larry & Peter took over a few years later. From there they have expanded to 9 family owned locations and 9 franchises. All of the franchise owners continue the tradition of family owned and operated restaurants.
For more than 30 years, Pop's Italian Beef & Sausage has served up a Chicago-centric menu of beef sandwiches, burgers, and hot dogs. Silence empty-belly rumblings with one of Pop's delectable beef sandwiches ($4.19–$6.35), such as the italian beef, heaped with mounds of succulent, thin-sliced beef soaked in special spices and natural gravy. Windy-city visitors can delight in the classic Chicago hot dog and the savory polish sausage (each around $2.29–$2.99, depending on location), each nestled underneath mustard, relish, onions, tomatoes, pickles, and the looming shadow of oscillating skyscrapers. Other handheld fare includes the meatball and corned-beef sandwiches, which can be upgraded with a variety of extras, including red sauce, sweet peppers, hot mix (all free on sandwiches, extra as a side), feta cheese, and bacon. A fleet of made-from-scratch soups and salads is also available, and includes such options as the hearty cream-of-chicken rice soup and the large garden salad ($2.09–$3.99).
Chef Dan McGee employs the culinary experiences he gleaned from working in kitchens situated within domestic borders as well those as far abroad as Paris and Lima. His menu parades such platters as the blackened, bone-in rib eye, which lounges beneath a blanket of red-wine sauce and sports kaleidoscopic sides of roasted sweet potatoes and asparagus ($32). Orders of pecan-crusted trout mingle amid a sheath of brown butter ($24) and plates of salmon employ their chili and lime flavors to pepper taste buds ($24). Pillowy platefuls of gnocchi also rock diners to sleep with a lullaby of asiago cheese and butter-poached lobster ($20), accenting the lingering flavors resulting from an appetizer of duck confit ravioli ($9).