At Ferentino's Pizzeria, the keystone of the menu isn't pizza, but something more basic: bread. Homemade garlic focaccia bread, to be precise. This expertly seasoned mainstay provides the groundwork for many of the restaurant's dishes, acting as a side for pasta entrees—whose noodles and sauces are made fresh daily—and as a foundation for grilled panino sandwiches. Of course, pizzas aren't an afterthought, either. Guests can order pies in one of four styles: thin, deep-dish, stuffed, or Roma, which decorates that same focaccia bread in cheese, toppings, and a to-scale seating chart of the Coliseum. Seven specialty pizzas, such as the buffalo chicken ranch or the feta- and spinach-dressed Mediterranean, arrive with predetermined fixings. For those who prefer the comforting glow of their own oven, chefs also compose "Take and Bake" pizzas to be cooked at home.
Carried out by pie fans or delivered to their doors, fresh toppings and sauces parade out of Donati's Pizza on discs of the kitchen's signature dough, alongside a menu's worth of casual Italian fare. Spinach-cheese bread primes palates as a melty, crusty starter ($4.99), and the artichoke salad's hearts recite sonnets to the cucumbers, tomatoes, and peppers from their romaine-lettuce nest ($6.99). Diners may blueprint their own pizzas, choosing from six sizes and more than 20 toppings to fashion a bespoke feast. Scatter canadian bacon and hot giardiniera across a large pizza ($15.50) or personalize a pie by inviting italian beef, enviously green olives, and mushrooms home for dinner ($7.99). Specialty pizzas leave the design to the professionals, such as the Southside ($14+), whose bacon slices splay across a grid of sausage and onion. A choice of italian, farm-fresh ranch, or metaphysical dressing paints sandwiches ($5.99), such as the provolone-graced barbecue chicken, which arrives hot or cold on focaccia or french bread.
Family owned since 1932, Alex's Washington Gardens serves a varied menu of sophisticated cuisine, starring fresh seafood and Italian specialties. Amphibious feasters can start with an appetizer of frog legs ($11) before diving into deep-sea delicacies such as salmon stimpinada, which is bathed in citrus, white wine, and red-wine vinegar and sautéed with celery and onion ($25). Hop aboard the from-scratch gravy train with saucy specialties such as pasta primavera, which tempts veggie lovers with a seasonal spread tossed in alfredo or marinara ($18.50), and ravioli al forno, which dresses spinach- and cheese-filled pasta in a demurely delicious ensemble of butter, garlic, and parmesan ($15.50/$10.25). Other offerings include pork chops served Sicilian style with a family of sweet peppers, garlic, and roasted potatoes ($23) and a variety of popular pizzas ($15+).
For Mark Greenbaum and his father, Lewis, sharing a pizza meant spending quality time as a family. When his father passed away, Mark decided that the best way to honor his memory was to give Chicagoans a taste of the New York–style pie he had loved so much.
Mark’s venture proved wildly successful—Time Out Chicago columnist and Brooklyn transplant Judy Sutton Taylor swears the eatery “could hold its own alongside any Brooklyn pizzeria.” Aside from the traditional thin-crust pies, the menu at New York Slices also features a specialty Grandma’s pizza with a thicker crust and hand-embroidered pepperonis.
At Moccio's Pizzeria, chefs tuck toppings into the tall, chewy ring of a Chicago-style deep-dish crust. The names of house specialties honor local streets and neighborhoods, such as the Northside pizza and the Taylor Street pie, topped with italian beef and giardiniera, a relish of pickled vegetables. Dough whisperers in the kitchen toss pies to a thin, crispy crunch or stuff a layer of molten mozzarella into the crust. Delivery drivers ferry pies to doorsteps faster than a clown car spinning off a banana peel, and chefs also satiate group pizza cravings with catering services.