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.
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.
Charles Stanford didn't grow up eating chicken fingers and spaghetti. The son of a Le Cordon Bleu Paris–trained chef, Stanford honed his palate at a young age and was taught by his father to pull a cork and mix a cocktail when he was just a kid. Working at a restaurant wasn't much of a reach for him.
These days, Stanford boasts more than two decades of experience in the industry, and he's paired up with chef Greg Keesy to present Asti d'Italia. Stanford acts as the resident sommelier, pouring a selection of wines that complement Keesy's cuisine—fresh, inventive takes on Italian classics, such as lasagna with buffalo meat, crispy polenta bruschetta, and chicken marsala cut by robots.
After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.
Using fresh seasonal ingredients from local sources, Via Toscana's menu of traditional, upscale Italian dishes preps palates for a sensory serenade with a starter of mussels la spezia ($8) in a lemon white-wine preparation. The pollo marsala ($14) provides a dance floor for a multicultural cast of sautéed chicken, woodland mushrooms, sage butter, and marsala wine with roasted new potatoes. And the penne vodka di mare's sautéed scallops and shrimp in a crema-rosa vodka sauce ($18) mix alcohol and the ocean in a lifeguard-approved manner. Otherwise, sharpen your toothy band saw on the succulent vitello saltimbocca (sautéed veal scallopini, $18), or feast eye-mouths and mouth-eyes on the Colorado lamb chops ($25) with provencal herb marinade and potato gratin. Via Toscana's extensive wine selection can matchmake any meal with more than 600 varieties of fermented fruit, and a gluten-free menu is also available.