Mrs. T's Pizza has been family owned and operated for 30 years. Cooks slide thin, pan, and stuffed pizza crusts into ovens, each crowned with a custom-built combination of toppings ranging from green peppers to fresh garlic and bacon. Along with the pies, cooks also load italian beef on crusty rolls and bake pans of mostaccioli under a bubbling layer of cheese. The freshly homemade dishes cover high-top tables filled with diners watching sports on flat-screen televisions and sipping draft beer. Customers may place carryout or delivery orders to enjoy their meal at home or in a neighbor’s mansion. There is no additonal fee for delivery.
Opened in 1939 as a small tavern specializing in baked ham sandwiches, Skuddlebutts Pizza outgrew two locations over the years and vastly expanded its menu. Diners observe and clap politely as the cooking staff bakes piping-hot pizzas, layers toppings onto hearty sandwiches, and prepares crisp salads inside a 2,000-square-foot display kitchen. Waiters parade thin-crust and Chicago pan pizzas into the dining room two at a time—every pizza is sold on a two-for-one basis—and juggle an assortment of sandwiches, half-pound burgers, and rubber balls. Bellies in need of a protein fix fill up with fried chicken by the bucket, ribs by the slab, and wings by the buffalo, before finishing with a sweet note of deep-dish chocolate-chip cookie or tiramisu.
JR's Place Restaurant satisfies roaring appetites with a generous menu of breakfast, lunch, and pizza-based eats. Breakfast lasts all day, sporting eggs made any style, specialty omelets, pancakes, or french toast, paired with sausage patties, hash browns, or bacon. Lunch kicks off at 10:30 a.m. and accompanies breakfast until closing with bacon cheeseburgers in half- or quarter-pound iterations, along with triple-decker turkey and bacon clubs or italian beef. Finally, pizza rolls in around 11:30 a.m., gracing the rest of the day with thin, double, or infinite crusts loaded with toppings such as green olives, italian beef, and mushrooms.
Since 1975, the family running Johnny's Italian Beef and Hot Dogs have kept a secret. It isn't some dark deed from their family's past or a treasure map they're keeping from Nick Cage, but the family recipe for their signature Italian beef sandwiches. Though they keep mum about the beef's seasonings, they aren't so secretive about other aspects of their sandwich.
They start by slicing open a loaf of freshly baked bread, then topping it with piles of beef and optionally adding hot or sweet peppers—or both—, hot giardiniera, or cheese. They also will dip the sandwich in the beef's sauce.
When the family's not crafting their signature dish, they also serve up another Chicago specialty: hot dogs. They layer Vienna Beef hot dogs on steamed poppy-seed buns, then garnish them with a choice of chili cheese, cheese sauce, or classic Chicago toppings such as mustard, tomatoes, sport peppers, and pickle spears. The beef sandwiches and hot dogs accompany sides such as cheese fries and mozzarella sticks, creating a meal that is more American than hardtack in the shape of a bald eagle.