Jimano's Pizzeria's deft dough-tossers craft homemade crusts, succulent sauces, and pies layered with fresh ingredients for an oven-fresh menu of Chicago-style pizzas. Top a thin-crust cheese pizza ($15.80 for a 16") or piñata-pack a pan-baked deep-dish cheese pizza ($17.95 for a 16") with a panoply of ingredients, such as pepperoni, mushrooms, bacon, or pineapple ($2.10 per ingredient for a 16" pizza), ensuring that modest pizzas don't have to arrive at the table undressed. Cooks also create stacked delights such as the italian beef ($5.85) or the crispy buffalo chicken sandwich ($5.99); baby back ribs ($16.99 for a full slab, $14.99 for a half slab) offer carnivorous sustenance coated in a homemade St. Louis–style barbecue sauce. The pizzeria's famed bread sticks ($3.99) satisfy carb cravings alongside a slew of pasta dishes, which arrive with sides of saucy banter and cheesy dialogue.
Originally opened in 1998, Papa Saverio’s Pizzeria now operates out of more than 20 locations spread across the Midwest. Each location uses 40-year-old family recipes to build a menu of italian-beef sandwiches, pastas, and create-your-own or specialty pizzas sprinkled with the restaurant’s own blend of cheeses and more than 20 toppings. Five varieties of crust thickness range from crispy thin to stuffed, which folds cheese, toppings, and a personalized fortune between two layers of crust crowned with a swirl of homemade pizza sauce. The kitchen’s rotating deck oven ensures consistent cooking throughout each pizza, calzone, and baked pasta dish.
Serving Chicago's Best Stuffed and Thin Crust Pizzas for over 30 years! Family owned & operated, we're here personally serving homemade, handmade pizza specialties, delicious pastas with sauces made from scratch, hearty sandwiches and the freshest gourmet salads. Open 7 days a week at 11 am for delivery or carry-out.
Though the communal plates of Italian food at Mandile's Italian Ristorante may look like exactly those served in the country homes of Catanzaro, Italy—looks can be deceiving. That's because the restaurant's chefs have not only mastered the traditional sauces and pastas of the region, they have found ways to seamlessly modify them to accommodate dietary requests. They can swap in whole-wheat or gluten-free pasta into most of their pasta dishes or pasta pinatas, such as the ravioli filled with four cheeses and topped with tomato cream and curls of parmigiano reggiano. Every day, they make their noodles fresh in house so that each dish bursts with natural flavors instead of preservatives. To pair with these pastas, they cook up anitpasti options such as the fried calamari and brick-oven pizzettes layered with traditional Italian toppings. No Italian meal is complete without a glass of wine, so the staff pour glasses of red and white varietals from throughout Italy and California.
Using fresh ingredients, chef Mario Arevalo scratch-crafts a menu of Italian-American fare with Spanish and Mediterranean influences. Quickly quiet talkative tummies with a black-olive tapenade, kalamata olives puréed with garlic, fresh herbs, imported cheeses, and extra-virgin olive oil, and served with herb crostini ($3.25). The pasta aglio olio—angel-hair pasta tossed with sautéed garlic, herbs, spicy red-pepper flakes, white wine, and butter—is cooked al dente and doubles as dental floss ($7.50). The herb-breaded Sicilian pork sandwich warms finger docks and bellies with a cloak of marinara sauce and baked cheeses ($8.75), and the pollo vesuvio keeps forks fit with a plated obstacle course featuring a pan-seared chicken-breast mountain, a shallow pool of garlic-and-white-wine sauce, green peas for juggling, and fried potato wedges for balancing on the nose ($11.25).
Reds and yellows filter through stained-glass windows, playing across the exposed-brick walls and white linens inside Cucina Bella's dining room. The modern bistro's set of robust menus touting custom-built pasta, and sherry-kissed steaks earned the eatery the top spot on McHenry County Magazine's 2010 Best of the Fox list.