Chef Faustino Giron, a longtime Brookfield resident and owner of eight restaurants in the Chicagoland area, decided to open Giron's to supply his hometown with signature stuffed-crust pizzas and crispy thin-crust pies. Specialty toppings such as italian beef and hot giardiniera can ornament pizzas split between families of diners or families of accountants. The kitchen also creates towers of house-made lasagna and full slabs of ribs brushed with thick barbecue sauce. Inside the dining area, yellow walls display paintings of bustling chefs and red accent walls offset the full bar.
Though Dino’s is a pizzeria at heart, they also pride themselves in their fresh-cut fries. And just as with the pizzas, customers can deck out the fries with an array of toppings—buffalo sauce and jalapenos ignite the Spice of Life fries, and the Hungry Man fries get bulked up with ground beef, cheese, sour cream, and flannel napkins. They pair nicely with the restaurant’s half-pound Angus burgers, as well as the fresh wings. Of course, much of the menu is devoted to pizza, and diners can build their own or order a specialty pie, such as the gyros with meat, onion, tomato, feta, and gyro sauce.
For more than 15 years, Via Bella has piled plates high with authentic Southern Italian cuisine in a friendly, romantic atmosphere. Guests in the separate dining room lift forks laden with housemade lobster ravioli or grasp slices of thin-crust pizza. Nearby, guests in the spacious bar room can share littleneck clams or shrimp bruschetta at the Brunswick back bar, which dates back to the turn of the 20th century.
Back in 1956, childhood friends Michael Caringella and Armand Christopher combined their talents and started a restaurant. While Mike made his signature thin-crust pies, Armand handled the business logistics and lent his art skills to the décor. Although Armand left the restaurant world in the ‘60s, his name remained as Mike built the business with his own signature recipes, such as his stuffed artichokes and baked clams—and of course, his pizzas. Soon Mike’s mother, who went by “Grandma Caringella,” took over the kitchen and kept business booming for many years, helping seal the pizzeria’s fate as a true family affair. As time went on, Armand’s opened multiple locations in the city and throughout Illinois and brought its timeless name along for the ride.
With a list of eight meats, eight cheeses, and more than 15 veggies, it’s rare that two custom pizzas at Fireside Wood Fired Pizza & Cafe result in the same combination. However, they all wind up in the same place: the family-owned pizzeria's wood-fired brick oven. A trip into the wood-fired flames renders crusts crispy, cheeses bubbly, and artichoke hearts no longer beating, and is also the fate of their 13 specialty pies. Baby spinach, yellow peppers, and housemade sauce crown the Very Veggie, and a blend of hot and mild italian sausage, mushrooms, and provolone top The Fireside. Beyond pizzas, the oven toasts artisan sandwiches, including the Italian Grinder filled with black forest ham and pepperoncini peppers.
No matter where you sit, there?s a good chance you?ll be in full view of the game at Harry's Sports Bar?that's because the Countryside pub encircles bar-goers with more than 10 plasma and LCD screens, three oversize projection screens, and 30 or so standard TVs. As the sound system roars with cheers and jeers during professional ice hockey games and MMA matchups, guests drink ice-cold drafts and top-shelf liquor and order thin-crust pizzas and sandwiches. On the off chance there?s no game to watch, Harry?s provides live entertainment of its own, thanks to three pool tables, beer pong, and trivia nights.