With locations in Lindenhurst, Waukegan, and North Chicago, Rocky's Pizzeria ensures hunger and boredom never become permanent residents of Lake County. At each joint, families gather around handmade pizzas sporting more than a dozen different toppings. They also chomp into hot dogs, sandwiches, and 16 flavors of Hershey's premium ice cream, which are served in cone or sundae form.
Variety doesn't end with the food menu, however—Rocky's also boasts a DVD express store stocked with thousands of different movie titles for rent. And guests at the Lindenhurst and Waukegan locations can check out Roc Vegas Strip, where live video gaming machines spit out real cash payouts to lucky winners or anyone who correctly guesses their machine's biggest fear.
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.
Jesse Oaks might seem like a typical American restaurant, best known for its daily specials and pub-food staples: nachos, burgers, and sweets. Look a little closer, though, and you'll see the chefs putting their own creative spin on tried-and-true classics. Sure, they serve regular nachos, but also Irish nachos, swapping out chips for a base of waffle fries. The burgers are innovative too. The 60/40 burger, for instance, boasts a hybrid patty that's comprised of 60% ground beef and 40% bacon, just like the contents of the best gift baskets. Come dessert, there are deep-fried candy bars and peanut butter cups, coated in tempura batter, along with fried brownie bites served fresh out of the fryer. One final dose of the unexpected? The eatery has six sand volleyball courts—including two inside—and hosts tournaments year-round, frequently for charity.
Stuffed deer antlers, a large canoe suspended from the ceiling, and carvings of bears surround diners at Bill's Pizza & Pub. The northwoods seeps indoors at the venerable pizza place, which exhibits the idiosyncratic decor of a lodge. The wood-grained eatery first established its novel dining room more than 50 years ago, when its founder and namesake converted a garage into a roadside pizza joint. There, Bill and his wife, Pat, devised the double-decker pizza that still emerges piping hot from the kitchens at two locations. Both locales exhibit the same relaxed setting, in which families can scarf double-decker slices and freely toss peanut shells to the floor or out windows at mounted policemen.
Chef David Maish trained at Chicago's Washburne Trade School, worked corporate events and banquets, and cooked at casual dining restaurants before opening the first David's Bistro in 1997. That Des Plaines location was open for nearly a decade, and after a brief break from business, David reopened his namesake restaurant in 2009, this time in Antioch. At the new location, David stresses the importance of hospitality and employs a knowledgeable wait staff, as highlighted by NBC5's Street teamer, Hungry Z, who said, "Chef David goes out of his way to ensure his staff knows the menu as well as he does."
The menu features a lot of the same contemporary American recipes David prepared at his last restaurant, such as the maple-glazed salmon. But the number of dishes has expanded to include more international ones, such as new zealand lamb chops, as well as vegetable-filled pastas and pizzas topped with buffalo mozzarella and baked scallops. There’s also a kids’ menu filled with child-sized portions of spaghetti and meatballs and grilled cheese paninis, as well as pages where kids can color or practice their long division.
Since 1964, Mike's Pizza has been customizing golden-brown pies from top to bottom—literally. The pizzeria boasts more than 15 toppings to choose from, ranging from classic peppers and sausage to international delights like feta and Canadian bacon. Below those, melted cheese blankets a choice of sauces, such as classic tomato, alfredo, and tangy barbecue sauce. Patrons have options beyond that, too, thanks to a culinary team that whips up crusts in three styles and a variety of sizes. Luckily, the pizzeria's hours leave plenty of time for indecision—it's open until at least 10 p.m. nightly.