At six locations dispersed throughout the Chicago suburbs, Old Town Pizza Co.'s dough doyens handcraft an array of Italian edibles, including four styles of pizza—signature thin crust, double dough crimped with a hand-rolled edge, Chicago-style deep dish, and Sicilian-style stuffed pizza. Specialty pies, which comes in such varieties as the Florentine and The Butcher Block, arrive adorned with fresh spinach and spices or a choice of four meats. Chefs also tempt carb cravers with pastas, calzones, and sandwiches, including italian beef.
Chef David Maish trained at Chicago's Washburne Trade School, worked corporate events and banquets, and cooked at casual dining restaurants before opening the first David's Bistro in 1997. That Des Plaines location was open for nearly a decade, and after a brief break from business, David reopened his namesake restaurant in 2009, this time in Antioch. At the new location, David stresses the importance of hospitality and employs a knowledgeable wait staff, as highlighted by NBC5's Street teamer, Hungry Z, who said, "Chef David goes out of his way to ensure his staff knows the menu as well as he does."
The menu features a lot of the same contemporary American recipes David prepared at his last restaurant, such as the maple-glazed salmon. But the number of dishes has expanded to include more international ones, such as new zealand lamb chops, as well as vegetable-filled pastas and pizzas topped with buffalo mozzarella and baked scallops. There’s also a kids’ menu filled with child-sized portions of spaghetti and meatballs and grilled cheese paninis, as well as pages where kids can color or practice their long division.
Nicolino's chefs assemble fresh ingredients into hearty pizzas, pastas, and Italian entrees using decades-old family recipes while patrons wager on equestrians flashing across more than 60 plasma-screen TVs. The dining room beckons nongamblers and self-wagering competitive eaters alike with dishes topped in tangy tomato-cream sauces and imported prosciutto served amid chandelier lighting. Charbroiled steaks tempt landlubbing appetites, and rock shrimp, bay scallops, and fresh scrod lure taste buds out to sea. In the lounge, a candlelit bar hosts conversations and nine self-service terminals and a live mutuel teller field bets on horses at nearby Arlington Park as well as venues across the nation. Patrons flick 17 personal plasma TVs between races and other sporting events or search for insider commentary by Mister Ed on free WiFi.
Since serving its first slice in Chicago in 1970, Nancy's has been winning over pizza enthusiasts with an expansive menu of thick- and thin-crusted dough disks along with hearty sandwiches. Slip into Italian elation with an appetizer-piquing Garbage salad, whose crusty bread-bowl confines contain fresh greens, pepperoni, canadian bacon, and mozzarella ($8.70). Nancy's dough, which is made from scratch each day, serves as an immaculate foundation for redolent herb-laden sauce prepared with sweet sun-soaked plum tomatoes. The sausage thin-crust pizza nurtures the hunger pains of cartoon steamroller victims ($16.85 for large) and inspired culinary alchemists can construct a pie from 27 available toppings, which include feta, bacon, shrimp, and roast beef. The herculean selection of sandwiches includes The Godfather, a mozzarella-bedecked mountain of italian beef as surprisingly tender as Mr. T's poetry ($6.30).
Stuffed deer antlers, a large canoe suspended from the ceiling, and carvings of bears surround diners at Bill's Pizza & Pub. The northwoods seeps indoors at the venerable pizza place, which exhibits the idiosyncratic decor of a lodge. The wood-grained eatery first established its novel dining room more than 50 years ago, when its founder and namesake converted a garage into a roadside pizza joint. There, Bill and his wife, Pat, devised the double-decker pizza that still emerges piping hot from the kitchens at two locations. Both locales exhibit the same relaxed setting, in which families can scarf double-decker slices and freely toss peanut shells to the floor or out windows at mounted policemen.