Like a stick figure's head, pizza is round and has stuff on it. Eat some circle-y dinner with today's Groupon: for $10, you get $20 worth of awesome pizza, refreshing drinks, and other really cool meals at Barnaby's Family Inn in Schaumburg.
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.
Zio Giovanni's hardworking pizza architects and pasta chefs tantalize palates with savory pies and mouthwatering plates of traditional Italian cuisine. Ladlefuls of house-made sauce drape noodles in tasty coats of rich pomodoro, tangy puttanesca, and creamy alfredo, as flavorful toppings such as plum tomatoes, peppers, and artichoke hearts crown toasty pizzas. The charming interior tastefully frames Italian feasts with cloth-clad tables and mirrored walls, while facilitating human-chess tournaments with earth-toned checkered floors.
Pasquale’s Pizzeria and Delicatessen owner Patrick Maggi knows a thing or two about baking tasty pizza pies, and he has the honors to prove it. In 2013, he journeyed to Parma, Italy to compete in the World Pizza Championship, and came home with a seventh-place finish out of 33 competing teams. In 2010, his oven creations won him first place in the gluten-free pizza category at the American Pizza Championships. His award-winning dedication to Italian pizza is reflected in Pasquale’s menu, which contains create-your-own and specialty pizzas that combine hand-tossed dough with ingredients ranging from pepperoni to artichokes. Diners can also satisfy their hunger with Boar’s Head cold sandwiches, hot Italian meatball parmigiana subs, and cannolis that, like outstanding resumes, come dusted with sugar and chocolate chips.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.