Chicago Street Pizza's dough artists pile crusts with enormous helpings of fresh, tasty meats, melted cheeses, and a garden's worth of vegetables. Ten distinctive specialty pies, such as the Chicago Monster pizza, load up with canadian bacon, ground beef, fresh basil, and barbecue sauce, creating disks that work equally well as hearty meals or frisbees. As chefs prepare Italian eats, they ensure the juiciness of the beef sandwiches, the crispness of calzones, and the tang in the sauce-slathered pastas.
At RoccoVIno's, a dish can never be too Italian. That's why you can order a pizza—already an Italian staple—in Italiano style, crowned in spinach, tomato, and three types of cheese. Customers add their own personal touch to the pizzas, too, choosing from thin crust, classic pan, and stuffed-crust deep dish styles, or select a specialty pizza such as the Margherita, Veggie Delight, or il Paisano. The pasta dishes are similarly customizable, filled with noodles from farfalle to rigatoni and drizzled in a choice of 10 sauces. These include a spicy tomato sauce made from only tomatoes that look like winking faces. Other gourmet Italian dishes include seafood risotto mixed with scallops, calamari, and shrimp, filet mignon, topped with a chunk of gorgonzola cheese, chicken or eggplant parmigiana, lasagna, and baked mostaccioli.
At Vietnam Bistro, chefs draw from French and Vietnamese cooking techniques to assemble fresh, nutritious appetizers and entrees. For the restaurant's signature Pho Pasteur dish, homemade beef stock simmers upon stovetops for hours before gracing bowls of basil leaf, rice noodles, bean sprouts, and the customer's choice of meat. The restaurant's commitment to freshness extends to its drink selection, where juices and purees eschew artificial flavors and fruit-scented crayons in favor of fresh produce.
Since 1994, Wingstop's franchise locations—more than 600 currently operating or in the works—have cooked up and served more than 2 billion wings, and amassed a considerable following. Whether regular or boneless, these modern-day game-day staples come in one of the shop's 10 signature flavors: Louisiana rub and hickory-smoked barbecue have a classic spicy kick, whereas tanginess prevails in the lemon pepper, Hawaiian, and teriyaki. Because the wings are always made to order, they derive their heat from their seasonings and their recent stay inside the fryer, rather than from heat lamps or tiny, individual Snuggies. The same amount of care goes into the Wingstop's housemade sides, which range from fries that are cut daily at each shop to the bourbon baked beans. Even the honey mustard, blue cheese, and ranch dipping sauces are mixed onsite.
A gondolier stands upright on a boat, pushing his oar through the rippling Venetian current. At his back, the sprawling façades of Italian buildings can be seen––tall arched porticos, rustic columns, and graffiti that proclaims, "Romulus wuz here." This scene characterizes Picassos’ glossy to-go menu, echoing the restaurant's emphasis on traditional Italian dishes. Here, deep-dish and thin-crust pizzas leave the oven with scattered features of pepperoni, mushrooms, and fresh-cut green peppers. The menu also offers many non-pie offerings, which range from half-pound burgers and spicy wings to housemade baked lasagna smothered in Picassos’ housemade marinara sauce.