The mexican taco sounds self-explanatory, but at Pizza for U, the moniker refers to a specialty pizza. Crowned in refried beans, taco meat, and tortilla chips, it evokes Mexico without abandoning the menu’s bedrock dish. Other specialty pies, such as the sauce-less white pizza and a meat lover’s pizza with two types of sausage, round out the selection, along with build-your-own variations in thin crust and deep-dish styles. Meanwhile, burgers, gyros and three types of chicken wings suggest an alternative to pizza, much like the Ninja Turtles’ personal trainer.
Between ornately tiled ceilings and gleaming hardwood floors, D’Bellagio Spa and Salon's stylists enhance images with facial threading, waxing, chip-resistant Shellac manicures, and massages. In a technique rooted in Indian and Asian cultures, the spa's threading specialists uproot unwanted hair by ensnaring it in twists of cotton string, much like the skincare practices of newborn kittens. Staffers transform hair and nails with acclaimed products by Shellac and Moroccanoil and test-drive all-new beauty products before applying them to clients’ physiques.
Gnarly’s Eatery flavors each of its pizza pies with just a hint of the mythical with the apocryphal Legend of Gnarly, the cheese-riddled epic story of their founding. The myth translates into truth, though, in their fine pies paired with craft beers and topped with premium dairy products. To whet appetites for their oven-baked, golden disks of bread, butter, and cheese, the cooks craft deep-fried Gnarly nuggets sprinkled with parmesan cheese and the Apollo, a quarter-pound mozzarella stick.
Giovan's Restaurant & Pizzeria piles tables high with fish-, chicken-, and steak-infused entrees, house-made pastas, protein-packed sandwiches, and a 28-inch party pizza that feeds 10?15 people. The eatery's exposed-brick bar and neutral-hued walls surround lunch and dinner patrons, and those at home can peruse a catering menu.
When childhood pals Michael Caringella and Armand Christopher bought Elmwood Park's Victory Tap in 1956, one of their first orders of business was determining whom their new establishment would be named after. In the end Michael won the deciding coin toss and, to dodge any complaints that might arise, slyly chose to dub their eatery Armand’s Victory Tap. With Armand’s original artwork gracing the walls and Michael’s decadent thin-crust pizza flying from the oven, the restaurant received far more compliments than criticisms; and although Armand sold his portion to Mike in the 1960s, the eatery—since renamed Armand's Pizzeria—still thrives today.
City dwellers and suburbanites alike can taste a slice of the original thin-crust pie at any of Armand's 10 locations. Though menus differ slightly at each eatery, all contain thin- or pan-crust pizzas crowned with an array of fresh toppings, ranging from ham, bacon, and pineapple to feta and kalamata olives to italian beef and spicy giardiniera. Beyond pizza, the chefs pull fresh-baked mozzarella mostaccioli from the oven, glaze baby back ribs with tangy barbecue sauce, and assemble hearty sandwiches from italian beef, italian sausage, and genuine italian leather.
Luigi's Pizza & Pasta's owner, Michael Maretick, was featured on Chicago's Best for his popular deep dish pies, which have been a local favorite for nearly 40 years. Each one starts with made-from-scratch pizza dough, then cheese, followed by a generous serving of Luigi's secret house-made sauce. Additional toppings include green peppers, mushrooms, black olives, and giardiniera, plus a pie-sized sausage patty that ensures a bite of sausage in every bite. To complement their renowned deep dish pies, Michael and his team also craft thin crust ones, too, and, upon request, they can even make an extra-thin crust pizza for fans of that style or anyone trapped inside an outgoing mail box.