Family owned for over 35 years! The tradition began when Angelo opened the doors in 1976, his sons Larry & Peter took over a few years later. From there they have expanded to 9 family owned locations and 9 franchises. All of the franchise owners continue the tradition of family owned and operated restaurants.
It was 1979 when Tom Gelsosomo opened his first pizzeria in Portage. Since then, his casual, friendly Italian restaurant has exploded into 10 locations, keeping mouths in Indiana and Illinois as smiling and saucy as ever. Each Gelsosomo's Pizzeria restaurant boasts its own way of doing things, whether that means stocking the fridge with craft brews or painting a meticulous, secret Mona Lisa on each crust before it's piled with toppings. But all 10 pizzerias share a few core qualities: great-tasting pizza, swift service, and a commitment to local communities.
Many families gather for holidays, weddings, and other special events. The Kambouris and Zaronias clans also convene to celebrate Greek and American cuisine at Maxim's Restaurant, their eatery, cocktail lounge, and catering service. Their lunch and dinner menu brims with hearty comfort food such as homemade soup, roast turkey with dressing, shish kebobs, and more than a dozen types of pasta dishes. Tivoli pizzas, one of the kitchen's specialties, can be ordered Greek-style with gyro meat and feta cheese or American-style with hamburger or barbecued pork. From 6 a.m. to midnight, the cooks also prepare homestyle breakfasts, including omelets, biscuits and gravy, and crepes with fruit or chocolate chips. In the lounge and sports bar, mixologists pour domestic drafts and craft colorful cocktails such as bloody marys and Maxim's fruit punch. The space also hosts toga parties teeming with ouzo shots, bottled beers, and music from a live DJ.
The burger artisans at Smashmouth Burgers & Pizza fire a fresh array of American fare from their fully stocked menu and carefully craft a selection of recipes each week. Celebrate the right to bear burgers with a plethora of 2-ounce Smash burgers, each bolstering a bouquet of caramelized onions, pickles, and bistro sauce ($0.99), or with a Monster Smash cheeseburger meal, which balances lettuce, tomatoes, grilled onions, pickles, and bistro sauce on a precarious half-pound patty of seasoned ground beef ($8.99). In addition to harvesting fresh burgers from its private orchard each morning, Smashmouth’s staff also designs submarine sandwiches and signature pizzas. Patrons can sink incisors into the chorizo-and-jalapeño-laden South of the Border pizza ($14.99–$17.99), or the Alfredo pie, which orchestrates a meeting of the minds among spinach, mushroom, and alfredo ($14.99–$17.99), wherein the ingredients discuss creating an edible replica of Michelangelo's Last Judgment.
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.
Originally located in a converted house that could only seat 20 people, Sanfratello's has grown over the years to four locations in Illinois and Indiana. At each of these, family recipes for authentic Italian cuisine yield classic creations such as shrimp Alfredo and meatball sandwiches. Petite pan pizzas host deep layers of sauce and cheese, while thin crusts, like the mouths of most competitive shouting champions, can stretch up to 17-inches wide.