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.
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.
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.
Since 1890, the Rosati family has crafted Italian-style pizza in its classic New York and Chicago pizzerias. The epicurean legacy continues into its fifth generation with secret family sauces and cheese blends spread across circles of fresh dough. Sandwiches, pastas, and entrees accompany the restaurant's own pizza creations, which include the double-dough pizza with a thick and crispy hand-rolled edge. Signature combinations include the 10-topping Rosati's Monster and the Quattro Streggoni, or "four seasons," which celebrates the plentiful green olive, black olive, artichoke, and mozzarella trees of the Italian countryside.
Rosati?s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest?with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host?but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options?crispy thin, double dough, Chicago-style, pan, and superstuffed?as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.