The Chicago Tribune highlighted La Notte Due as one of the top places for takeout in Darien, particularly for its "pillowy and light" gnocchi with spicy arrabbiata sauce and spaghetti Bolognese. The Italian eatery is also a welcoming spot to visit in order to enjoy the homemade pastas and other Italian specialties, such as veal piccata, fresh from the oven. Couples can enjoy a romantic meal paired with a bottle of wine from Tuscany or Chile, and families can dine together at a long row of tables to celebrate the end of their generations-long feud with the McCoys.
Owner Dominic Barraco has been flipping pies and crafting Italian cuisine alongside his family for more than 30 years. Today he relies on culinary traditions passed down by his grandparents as well as modern techniques to populate a carry-out and delivery menu with thin-crust, deep-dish, Sicilian-style, and stuffed pizzas as well as more than 15 sandwiches, such as the fillet of fish. His pasta dishes include classics such as lasagna and gnocchi, and ribs, wings, and roasted chicken round out the hearty edibles.
As the casual arm of Capri Ristorante & Catering, Capri Express eschews the white tablecloths of its five sister eateries in favor of a sleek black lunch counter and speedy service. Though the atmosphere is laid-back, the chefs infuse dishes with full-service flavor, loading thin-crust, traditional, and Sicilian-style pizza pies with quality ingredients such as italian beef. Veal cutlet paninis and pepper-and-egg sandwiches attack noontime hunger, and dinner favorites include signatures such as eggplant parmigiana with fresh mozzarella. For a homey touch, the pasta alla mama tosses fresh tomatoes, basil, and sausage over linguini, much like real mothers do with the baseball cards they're tired of storing in the basement.
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.