High ceilings display string lights like a constellation of neatly arranged stars. Wall sconces follow suit by casting a buttery glow on a polished wooden bar and servers carrying Vince’s family recipe dishes—creamy risotto, hearty pastas, and veal and chicken sautéed in delicate wine sauce. These recipes have been fine-tuned over the course of the eatery's 35 years in business. During warm-weather months, fenced-in outdoor-patio seating offers an ideal setting for enjoying thin-crust pizzas with more than 20 toppings, like a pasture in which humans graze on that which Italian cows graze on: sauce and cheese. Vince's staff also pours glasses of wine to complement pesto tortellini and live weekend entertainment, and a dance floor hosts interactive merriment.
The warm fragrances of homemade pasta and gleaming candlelight herald selections from Enzo & Lucia Ristorante's mouthwatering dinner menu. Maneuver into Italian gastronomy as handily as Chef Boyardee's moped with a succulent duet of prosciutto and melon ($8.95), whose delectable duality scintillates in the charming dining room or sun-dappled outdoor seating. The vitello Enzo ($22.95) arms veal endearingly with asparagus spears and a warm cloak of fontina cheese, while tender arborio rice, a light tomato sauce, and a Neptunian who's-who of succulence populate the risotto pescatore ($21.95).
Carmen's Pizza first began kneading its dough in 1979, establishing itself as a destination for authentic, Chicago-style pizza. Although the chefs still bake deep-dish pies with thick, golden crusts, they also hand-toss thinner pizzas and layer ingredients between the twin crusts of their stuffed pies. The 16-topping-strong selection includes perennial pizzeria favorites, including sausage and mushrooms, along with slightly more eclectic options such as giardiniera and pine nuts. Hearty pizzas dominate the menu, but the chefs also blanket orders of pasta with housemade tomato or cream sauces and smuggle sweetened ricotta into cannoli shells.
Each day, the chefs at Vittorio de Roma guide fresh ingredients into Italian pasta makers to craft spaghetti, fettuccine, and lasagna. They plump up ravioli pouches with butternut squash, then toss them in cream sauce with sprinkles of hazelnuts. The restaurant's signature meatballs form classic unions with tender threads of spaghetti and miniature bowlers, as well as with pours from the extensive wine list.
Dark woods characterize the warm main dining room, home to live entertainment on Friday and Saturday evenings. The private dining rooms accommodate guests for events such as birthday parties, showers, and office gatherings.