In 1976, an empty Elmhurst storefront became the conduit for chef Angelo Battaglia’s culinary dreams when he founded Two Brothers from Italy Ristorante & Pizzeria with his wife, Rosalia. Now grown to four times its original size, the restaurant still serves up Angelo’s original recipes, prepared under the guidance of the Battaglias' daughter, Joanne. The voluminous menu swaps between pizzas peppered with 29 different toppings and pastas served with your choice of 10 noodles and eight sauces. Waiters ferry each plate beneath rounded archways into a dining room whose white tablecloths and floral accents radiate refinement. Private party specials, including a seven-course family-style meal, feed clusters of 25 or more without the need to pry off an asteroid-sized chunk of the moon's cheese.
This full-service butcher shop and French market stocks its shelves with fine organic and artisanal goods. Grass-fed beef arrives in everything from burger-ready ground pounds ($4.95) to tenderloin cuts ($27.99 per pound), and free-range Amish chickens are available whole ($2.99 per pound), tasting like chicken, or in boneless, skinless breast fillets ($4.99 per pound). Eco-conscious pescatarians can enjoy sustainable seafood such as Atlantic salmon ($10.99 per pound) and Canadian whitefish ($7.99 per pound), and completely vegetarian gourmands can benefit from shelves of epicurean butters, fresh breads, organic produce, fragrant flowers, vibrant seasonings, and more. Groupon customers are invited to attend the grand opening celebration of Amano Boucherie on Saturday, February 19, from 11 a.m.—4 p.m.
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.
The chefs at Mr. G's Restaurant work from an extensive menu of house-made American comfort fare. All day, they dole out classic breakfast dishes such as omelets, skillets, and waffles, sating early risers, late risers, and seasonal hibernators. For lunch and dinner, the chefs adorn thin-crust pizzas with fresh meats and vegetables and make sandwiches cushioned by onion rolls and seven-grain bread.