The Village Inn may look like an simple country kitchen, but the food is nothing short of gourmet. Chef and owner John A. Martino calls on his training at the Culinary Institute of America and Le Cordon Bleu to craft a menu of contemporary American Continental cuisine, which ranges from potato-crusted Chilean sea bass to a veal porterhouse topped with sautéed mushrooms. After the chef inspects the dishes for quality, presentation, and political leanings, they emerge from the kitchen to waft gourmet scents through four separate dining areas. Everyday diners sidle up to white-clothed tables amid floral carpets and drapes in the Fireplace Room, while top-shelf liquors come together to form a host of creative cocktails in the wood-lined bar. For private occasions, groups of up to 20 gather at a long oak table beneath the cozy, low ceilings of the Wine Cellar Room, and large events bask in the glow of a towering chandelier in the bright and airy expanse of The Great Room.
Pizza purveyors will devour Edwardo's all-natural pies, made with 100% pure aged cheese, crisp crust, and a sweet n' secret tomato sauce. Those perusing the menu will swiftly find Edwardo's signature stuffed cheese and spinach pizza, a two-inch-tall tasty treat packed with enough hand-selected spinach to finally let Popeye defeat Emperor Palpatine ($17.25 for 9"). Edwardo's thin-crust pizzas are just as delectable, with the Hawaiian Luau pie hosting generous chunks of pineapple, savory Canadian bacon, monterey jack cheese, and sweet n' sour sauce ($12.25 for 10"). Gobble up the Chicken Pesto Passion calzone, brimming with tender grilled meat, mozzarella cheese, and homemade pesto ($7.29), or pick up two chunky meatballs, smothered in marinara sauce and roasted red peppers ($4.79), for a kicking kickoff or a supportive side dish to your meal.
Originally built in the 1820s as a roadside inn for the travelers who came to climb Stone Mountain, the Village Inn still stands today as a charming bed & breakfast stocked to the rafters with southern hospitality. Enjoy a stay in your choice of room—Scarlett's Room, the Blue Room, or the Rhett Butler Room. These three rooms all contain queen-sized beds and a television with VCR, and the Blue Room has a spacious sitting area that craftily conceals a twin-sized hideaway bed. A gas fireplace is available for chilly nights and mood establishing, and the private bathrooms all contain double-sized whirlpool tubs with showerheads for bonus bubbly bathing. Each themed room makes a delightful romantic escape from workaday worries and bland beige bedchambers.
The central purpose behind EJ’s Pizzeria can be found in their ingredients: the cheese, crust, and every topping of consequence is certified kosher through the Chicago Rabbinical Council. With these ethical morsels, the chefs cook up many of their own hearty dishes—including eggplant lasagna, falafel pitas, and calzones—but also deftly create personalized pizzas, salads, paninis, and fish platters. Whether they have a hankering for falafel, onion rings, or jicama, guests can create any combination they please upon foundations of dough or lettuce. Kosher law forbids mixing meat and dairy, so options such as sausage and chicken are nowhere to be found, but pizza purists can rest easy: they can still crown their hand-tossed or deep dish pizza with such traditional pizza staples as red peppers and sun-dried tomatoes.
Father & Son Italian Kitchen–a quick casual restaurant– specializes in pizzas, pastas, grilled sandwiches, fresh salads, and desserts. Chefs craft every item on the Italian-focused menu item in-house. The selections range from pastas to four-corner flatbread pizzas. Abbe's gluten-free menu is also available.
De Carlucci's Pizzeria & Mexican Grill started out serving just pizza, but when customers told owner Carlos Cisneros that they also craved Mexican food, he acquiesced to their wishes, he told a reporter for Skokie Review. In a New York-style oven, he bakes pies with thin, crisp crusts, loading them with toppings such as shrimp and Italian sausage. Diners can also order stuffed or pan crusts, or opt for a Mexican pizza that pairs mozzarella and cheddar cheeses with taco meat, jalapenos, sliced tomatoes, and two types of olives. Baked pasta dishes, hefty sandwiches, and burritos round out the menu.