It’s fitting that Sabatino’s makes its home in Old Irving Park, a historical neighborhood that has held on to the vestiges of its late 19th-century splendor. The Chicago Tribune's Kevin Pang describes the Italian restaurant as “an anachronism that’s hipper than you’d give it credit for,” citing its adherence to old-school dishes such as shrimp deJonghe and oysters rockefeller. In many ways, Sabatino’s does seem nostalgic. How else to explain the violinists who stroll around tables playing sentimental tunes or the house piano player who clinks away at keys on the weekends? Within these Old-World environs, couples can throw back a steak diane for two or entangle their forks into a net of linguine with black mussels.
Every morning, the team at The Baked Tomato mixes dough and sauce from scratch to craft their thin, pan, and stuffed crust pizzas. A mountain of cheese tops each Chicago-style pie, which patrons can order as a whole pie or by the slice adorned with 22 available toppings including salami, shrimp, fresh basil, and green olives. The Greek thin crust pizza satiates cravings for Mediterranean flavors with a hearty dose of balsamic vinaigrette, diced chicken, pepperoncini, and feta cheese, while the spinach lasagna tempts diners who prefer their meals in tower form. Patrons can park their vehicles in the free lot, head up to the bar for a drink, and live out their childhood dreams of being a lounge singer on Saturday night karaoke, accompanied by a live DJ.
Before sitting down for a Marie's pizza, or a plate of chicken parmigiana, visitors to Marie's typically stroll through the adjacent liquor store dubbed, Marie's Vineyard. Here, they might choose a bottle of wine and?for the retail value plus corkage fee?the clerk will see it arrives at their table. Marie's red-booth lined dining room also has a full bar that serves up libations, craft beer, and martinis.
Established in 1940, this family-run, North Side dining tradition has been a destination for award-winning thin-crust pizza, italian pasta, ribs, chicken, steak, and decadent desserts. Inside the dining room, an old-school Vegas vibe swirls while musicians play live jazz or a strolling trio treat guests to table-side music on Thursday through Saturday evenings with no cover charge. For sports enthusiasts, seven large televisions are situated throughout the restaurant to broadcast big games. While the retro ambiance keeps the interior buzzing, Marie's Pizza & Liquors also delivers their menu?including wine, beer, and spirits from the 5,000-plus items in its liquor store?to people's doors. Open for both lunch and dinner, its guests continue the tradition of making great memories.
Leonardo Toia “desperately discouraged” his kids from going into the family business, but their passion won him over, and now they help run numerous locations of the family-friendly neighborhood pizzeria. While adults peruse a menu of American and Italian favorites, such as half-pound burgers or housemade pastas smothered in tomato sauce or cheese and bacon, children 8 and younger pick anything from a free menu. Clients who wish to dine inside the comfort of their own home or submarine can have Leona’s food delivered within 60 minutes of ordering.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Coluta’s Pizza’s chefs toss doughy disks high into the air before slathering on cheese and tomato sauce and carving them into steamy slices of pizza to pair with hot sandwiches and other Italian staples. The expert pizza slingers configure crusts into thin, pan, or stuffed shapes before piling on a slew of innovative toppings, such as beans, cactus, and smaller pizzas. Fried chicken and shrimp entrees satiate diners who prefer to save pizzas for sauce-splattering frisbee tosses, and hot italian subs balance leaning towers of genoa salami, capicola, and provolone cheese on a fluffy foundation of bread.