A hearty American, festive Italian, tourist tolerant, family owned, neighborhood restaurant with nocturnal kitchens and divine delivered dining that’s been nourishing Chicagoans with good food and real hospitality since 1950.
For more than 40 years, the dough disciples at Reggio’s Pizza have crafted homemade butter-crust bases strewn with a multitude of fresh toppings. A duo of Chicago-style rounds can be layered with sausage, covered in veggies, or disguised as an inconspicuous pile of pepperoni according to the eater’s topping desires. Ten saucy buffalo wings parade single-file into mouths while four sodas cool esophagi flustered by the advances of piping-hot pizzas. Reggio’s famous frozen pies dazzle mouths in more than 20 states, but only in Chicagoland can diners carry out the fresh restaurant-made pizzas that have made freezers obsolete.
With a patio overlooking the water, Papi Chulo's Bar & Grill feels more like the beach than the city. Between burgers and beers, guests can challenge each other to a beanbag and volleyball tournament or surrender to a squad of flat-screen TVs broadcasting football and basketball.
Calabria Imports' expert chefs have been filling stomachs with classic deli fare for more than 35 years, dishing out Italian and American sandwiches, homemade soups, and hearty dinner entrees. Mute the croak of a rumbling belly with the hunger-busting Freddy sandwich, a mountainous creation that stacks a homemade Italian-sausage patty with sweet peppers, melted mozzarella cheese, and red sauce ($5.79), or seek gravy-soaked solace in a hot, homemade Italian-beef sandwich ($5.49). Calabria Imports touts an ever-changing selection of fresh homemade soups to prevent deli déjà-vu, as well as hearty dinner delicacies, such as the baked eggplant parmesan ($6.99).
Doreen's Pizza adorns handmade pies with a cornucopia of fresh ingredients before serving them hot or freezing and foisting them into the hands of hungry consumers to cook at home. The kitchen staff slings circular comestibles in super thin, thin, double crust, and stuffed varieties, each one blanketed with a half-pound of mozzarella to add flavor and insulate peppers unaccustomed to cool climates. Frozen pizzas are never precooked, ensuring fresh flavors when cooked in home ovens or above papier-mâché volcanoes. Along with their inventive array of pizzas, Doreen's dine-in locations sate cravings with an expansive menu of gyros, hot dogs, burgers, golden-fried shrimp, and other eclectic eats.
Jose Lopez got his first job in a pizza kitchen when he was merely 14 and rocketed through the ranks to general manager of several restaurants. He realized, however, that the only way to make the restaurant he really wanted to work for was to start his own joint, so he opened Chicago Goodfellas Pizzeria. He serves deep-dish pizzas, classic Italian-style pastas, and hot sandwiches in his warmly lit, wood-paneled dining room, the scattered red tiles on the floor reminiscent of pepperonis on a pie or the way a kitchen looks after a good sauce fight.