The seasoned dough slingers at Chicago Pizza have infused every steamy thin- and thick-crust slice with handspun ingredients and family pride for 20 years. Create-your-own pizzas range from 12-inch discs ($13) to 18-inch flavor frisbees ($19), all waiting to be decorated with traditional toppings such as pepperoni and mushrooms ($2) or gourmet toppings such as chicken, feta, and pesto ($3). Specialty combo pies, such as the 14-inch white veggie with garlic butter ($20), offer timid tasters an assortment of predesigned toppings partnerships. Among dinnertime entrees, chicken parmesan arrives hot and resting on a bed of spaghetti, ready to be awakened by the playful poking of friendly fork tines ($15), and hefty meatball sandwiches pack their toasted french loaf jackets full of marinara-marinated protein and mozzarella ($10). Chicago Pizza also serves domestic and imported beer, as well as wines as good for sipping and savoring as they are for spilling on business rivals.
With multiple varieties at each location, there are enough options to pleasantly coat any mozzarella-covered tongue in tasty toppings. Veggie fans will appreciate the veggie supreme, dotted with mushrooms, green peppers, onions, black olives, and tomatoes. For feasters who can't decide between this or that, the super combo comes stocked from crust to crust with Canadian bacon, pepperoni, mushrooms, onion, black olives, and extra cheese. Offerings vary by location, so consult the menu at your nearest location before ordering.
After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.
A fountain gingerly gurgles at the center of Antica Roma's main dining room, whose exposed-brick walls and flower-adorned window edges recreate the atmosphere of an Italian piazza. Behind the picturesque scenes, chefs prepare authentic Italian dishes that complement the Old-World environs, drawing upon fresh ingredients from Antica Roma's own garden to whip up bowls of housemade minestrone and margherita pizzas. They adorn spaghetti with their own handcrafted meatballs, bake regular or multigrain penne with eggplant, and toss gluten-free fettuccine with tiger shrimp poached directly from Siegfried and Roy's underwater show.
Within the elegantly rustic digs or out on the veranda overlooking the Pearl Street Mall, diners can accompany classic Italian meals with an imported or domestic red or white vino from Antica Roma's award-winning wine list.