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 Rosati's, specialty pizzas cavort with traditional pastas across a sprawling smorgasbords of Italian cuisine on the Northbrook menu, Carol Stream menu, and Gilberts menu. Equipped with a family recipe more than a century old, the pie personnel spin Chicago-style deep-dish disks ($13.20–$15.50 for 14", depending on location) with chunky tomato sauce and deliciously gooey cheese slathered upon a buttery, pan-cooked thick crust. Unlike horror films starring frozen vegetables, the Rosati's Monster pizza ($13.50–$14.75 for 10") terrifies hunger pangs thanks to its hearty ensemble cast of nine toppings. Engage grub receptacles with the baked mostaccioli ($5.50–$5.99), a mozzarella-infused Old World pasta dish, or feed 4–6 geologists with the complex layers of the family-style baked lasagna ($20.95–$24.99).
At Bulldog Ale House, frothy suds and robust spirits flow from an expansive full-service bar to complement a hearty menu of all-American pub grub. Crisp tortilla chips plunge into pots of scratch-made queso, priming palates for hearty feasts alongside other meal starters such as the supergrandeplatter, a shareable plate piled high with boneless wings, mini corn dogs, and fried favorites such as mozzarella sticks and onion rings. Like a toddler's temperament, spicy buffalo wings offer diners mild to atomic eruptions according to their tolerance, and the pub's eight signature sauces, including Cajun and lemon-pepper, also await to dress hand-breaded chicken tenders and dry beards.
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.
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.
Alberto’s Restaurant serves flavorful Italian classics and American favorites crafted by adroit chefs amid calming confines adorned with relaxing cream-colored walls and crisp white tablecloths. Served from 5 to 10 p.m., dinner parades around a cavalcade of hearty entrees, from the rich vitello porcini ($19.95) to the tangy tomato-dressed tilapia piccata ($18.95), and pasta tangles around seafood and other aliments in dishes such as the linguine calamari ($15.95) and the meaty rigatoni bolognese ($12.95).