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.
Since its first pizza went into the oven in 1961, Palermo's has been crafting Italian favorites from scratch with recipes passed down through the generations. The restaurant's pizza makers blanket pies in the classic flavors of homemade italian sausage and pepperoni, or glean inspiration from other dishes in Chicago-style beef or barbecue-chicken pizzas. Meanwhile, other Italian staples—all of which are also available for takeout and catering—fill out the menu with such classics as chicken parmesan and penne primavera.
Grotto Oak Brook offers a meat-centric approach to fine dining. The dinner menu features prime steaks and chops, seafood, and pastas trimmed from the willow-like foliage of Tuscan semolina trees. Commence consumption with an appetizer of baked clams ($8 for a half-dozen, $15 for a dozen) or bruschetta, heaped with juicy tomatoes, fresh basil, balsamic vinegar, and olive oil ($9). Oxymoron-lovers can sink teeth into a nine-ounce petite filet mignon ($33), while Manhattanite meatheads can slice into their hometown with the generous 14-ounce New York strip-steak ($37). Specialties such as the half-chicken Vesuvio ($21 for boneless, $20 for bone-in), as well as seafood dishes, including the jumbo-shrimp scampi ($26), cater to animal-haters, while vegetarians can find plant-based sustenance in eggplant parmigiana ($17) and customizable pasta dishes ($16+). Pair your meal with a selection from the list of more than 60 wines imported from Italy, France, California, and the recently discovered lunar grape arbor.
Roundhead's Pizza Pub keeps head holes stuffed with an assortment of menu items as patrons affix their sight-spheres on one of the sports bar's more than 28 TVs. Roundhead's special pizza, packed with sausage, green peppers, onions, and mushrooms (12", $16.25+), silences the grumbling bellies of Blackhawks and Bulls supporters as they argue about whether hockey players or basketball players make more capable museum docents. Kick off a Thursday night trivia session in Lombard with a generous portion of meat-filled homemade lasagna ($11.59) or an order of ultimate nachos, an assortment of cheese, chili, sour cream, and jalapeños perched atop a tortilla chip-mountain like a gooey, amorphous Sherpa ($9.49). Roundhead's also offers a formidable lunch buffet ($7.99), served weekdays from 11 a.m. to 2 p.m., which turns growling midday munchies into whimpering afternoon siestas.
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.
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.