The aroma of barbecue wafts well beyond Chicago Ribs' kitchen. A hint of yeast mingles with the scent of smoked meats, emerging from roaring ovens that bake pizzas with medium-thick crusts. In addition to freshly made pizzas, the menu lists two specialties—barbecued baby-back and beef-back ribs—and a "world famous Chicago feast" that brings these ribs to one platter with wings, shrimp, onion rings, and beer-battered train passes.
Lamppost Pizza understands its target audience. The pizzeria’s tagline, "for those with a taste for great pizza and sports,” beckons to an easy-going crowd, and then the chefs follow through by serving up creative pies with toppings such as jalapeño, pepperoni, avocado, and fresh garlic as diners watch the game. Specialty pizzas include the four-meat, four-veggie The Whole Nine Yards, as well as the artichoke-spangled Pesto Supreme. Sandwiches are served hot or cold, and the appetizer menu includes more wings than the vision board of a penguin.
Numero Uno's menu stomps out stomach-dwelling grumbles with a mélange of pizzas, pastas, and sandwiches. Specialty pizzas such as the Slaughterhouse 5, packed with mozzarella, pepperoni, mushrooms, onions, and green peppers ($5.95–$16.95), showcase enough sliceable sustenance to feed a group of friends or one knowledge-starved librarian. Patrons can customize their own pies ($4.25+) by loading a Chicago-style pan crust or New York-style thin crust with a choice of more than 20 toppings including fresh basil, roasted red peppers, and Canadian-style bacon. Numero Uno also shakes palates from their stupor with classic Italian fare such as a lasagna made using a recipe from 1973 ($9.95) and a house-made meatball sub ($6.95) made by cooks that have met 38-year-olds.
Midnight Muncheez's delivery people zip late-night nourishment to residents of Newport Beach, Costa Mesa, and Huntington Beach until 3 a.m. on weeknights and 4 a.m. on weekends. Callers quell after-hours belly rumblings with carne-asada tacos and 14-inch Hawaiian pizzas. Beer and wine are also available for delivery.
When the chefs at Italian Cravings Irvine created their menu of Italian favorites, they decided not to be too fastidious with their recipes. So in addition to their traditional Italian recipes, they also created fusion dishes using the flavors and ingredients of other cuisines. Plates of tender veal in a marsala wine sauce sit next to the chicken tequila?a bed of fettuccine topped with chicken, bell peppers, and cilantro, all drizzled in a tequila lime sauce. Alongside the Italian entrees, chef also toss pizzas with traditional and unusual ingredients, from pepperoni to barbecue chicken. They pair all of this with tall glasses of beer or wine, which help ensure that meals are long, jovial affairs?like marathons emceed by a standup comic.
The burrito is a staple of Mexican cuisine. This fact, however, doesn’t stop Burrissimo from putting its own Italian spin on it. Once the prep team stuffs the organic flatbread with your choice of grilled fare, which can include the likes of salmon or meatballs, they’ll add warm Italian sauces of your choosing, such as Pomodoro, Alfredo, or Spicy Diavolo. They’ll then apply the finishing touches you desire, drawing from a 20-ingredient arsenal that includes ratatouille, parmesan cheese, and Peppadew peppers.
Those same ingredients along with Burrissimo's signature B-Sting hot sauce can also flavor pasta bowls and salads, their other two main dishes. Sides such as delicious homemade soups, house-made pepperoni rolls and breadsticks compliment meals, while desserts comprised of zeppoles—Italian donuts dusted in cinnamon and sugar—conclude them. Burrissimo also stocks craft beers and organic milk, and offers Italian sodas in the traditional Italian way: from a fountain shipped directly from Italy. Check out Burrissimo's contest to win a free burrito each week for a year.