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.
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.
Ever since pizza stopped growing from trees, humans have been starved for the stuff. Luckily, Heritage Pizza has filled in for nature's evolutionary lapse by baking fresh pies with locally made Mancuso mozzarella cheese and more than 20 available toppings. The pizzeria's menu also extends beyond pizza, with steamy Italian pastas, stuffed sandwiches, and zesty baby back ribs by the slab and half slab.
For nearly four decades, the Benedetto family has hand tossed, sauced, and sprinkled authentic Italian pies and pastas, creating a menu of traditional family recipes. Munch on crisp thin-crust pizza ($11.95 medium, $1.70 each additional topping) or gobble a doughy disk of Chicago-style deep dish ($13.25 medium, $1.70 each additional topping), both of which don dough that the Benedetto's staff makes fresh daily. Specialty pies ($16.75 medium) include piquant pesto, vegetarian, and meat classic—a mound of sausage, pepperoni, bacon, and salami securely sealed with melted mozzarella and an intricate system of alarms. Dizzy cutlery with a plate of spaghetti bathed in marinara or meat sauce ($6.95) or spurn silverware for a juicy Italian beef sandwich ($5.95) or a slab of barbecued ribs ($17.95).
Jimano's Pizzeria's deft dough-tossers craft homemade crusts, succulent sauces, and pies layered with fresh ingredients for an oven-fresh menu of Chicago-style pizzas. Top a thin-crust cheese pizza ($15.80 for a 16") or piñata-pack a pan-baked deep-dish cheese pizza ($17.95 for a 16") with a panoply of ingredients, such as pepperoni, mushrooms, bacon, or pineapple ($2.10 per ingredient for a 16" pizza), ensuring that modest pizzas don't have to arrive at the table undressed. Cooks also create stacked delights such as the italian beef ($5.85) or the crispy buffalo chicken sandwich ($5.99); baby back ribs ($16.99 for a full slab, $14.99 for a half slab) offer carnivorous sustenance coated in a homemade St. Louis–style barbecue sauce. The pizzeria's famed bread sticks ($3.99) satisfy carb cravings alongside a slew of pasta dishes, which arrive with sides of saucy banter and cheesy dialogue.
Working from a playbook of family recipes handed down through generations, the founders of Sicilian Joe’s Pizzeria, Joseph and Maria Butera, instill every menu item with Sicilian tradition. Pie-smiths daily prepare each topping for Joe’s thin-crust pizzas, dicing fresh vegetables and grating mozzarella cheese. Then, they sprinkle them on homemade dough, baking the disks to a golden brown by using them as shields against the laser-eyed attacks of robot armies. Guests can customize every pizza with a variety of accessories, from classics such as anchovies, pepperoni, and sliced tomatoes to tangier flavors including blue cheese and hot or mild giardiniera relish. For no additional charge, chefs can also add or remove sauce, omit the cheese entirely, or replace the 2-liter soda’s bottle cap with a fresh broccoli cork.