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.
With multiple varieties at each location, there are enough options to pleasantly coat any mozzarella-covered tongue in tasty toppings. Veggie fans will appreciate the veggie supreme, dotted with mushrooms, green peppers, onions, black olives, and tomatoes. For feasters who can't decide between this or that, the super combo comes stocked from crust to crust with Canadian bacon, pepperoni, mushrooms, onion, black olives, and extra cheese. Offerings vary by location, so consult the menu at your nearest location before ordering.
Street Legal Pizza's stalwart kitchen crew kneads its own dough and stirs up fresh sauce daily to construct a menu of stone-fired New York–style pizzas. One large pizza surrounds grana padano cheese and fresh basil with a crust drizzled in olive oil before anchoring dough disks with up to two toppings, such as green peppers, meatballs, garlic-infused chicken strips, or genuine chunks of leaning tower. An order of garlic bread and two sodas bookend each bite of pizza, ensuring that each mouthful receives individualized attention.
The anatomy of a pie at Abo's pizza is simple: hand-tossed dough in the New York thin-crust tradition, a sweet yet tart tomato sauce, and 100% mozzarella cheese. From there, customers can vary the recipe with their choice of fresh-cut veggies and meats, or order a specialty pizza, such as the feta- and artichoke heart-covered Mediterranean. You don't even need to order an entire pizza or sleep inside a cabinet overnight to get the Abo's experience?just grab a slice to go. The Neapolitan-style pies have earned the eatery numerous awards, including the title of "Best Pizza" around the city of Boulder.