Ever since pizza stopped growing from trees, humans have been starved for the stuff. Luckily, Heritage Pizza has filled in for nature's evolutionary lapse by baking fresh pies with locally made Mancuso mozzarella cheese and more than 20 available toppings. The pizzeria's menu also extends beyond pizza, with steamy Italian pastas, stuffed sandwiches, and zesty baby back ribs by the slab and half slab.
Casual Fine Dining restaurant and full service banquet facility located in the Historic Gaylord Building. 1 of only 28 National Trust Historic Sites in the entire Country! Seasonal patio dining with dog friendly dining featuring Yappetizers.
Ted Gatses opened Submarine City in 1977 to dish out his "Chicago style" take on deli sandwiches and American favorites from the grill. The meaty sandwiches and crisp-fried finger food grew popular enough that the eatery expanded to two Chicagoland locations, one of which also grew a pantry for its ego. An after-hours beacon on weeknights and weekends, the cooks at both locations stack buns to the specs of every diner until at least 2 a.m.
Dough-stretching professionals craft classic crust canvases piled with toppings that serve as a foundation for Pizza For U's menu of classic pizzeria eats. Crust options abound as 16" cheese pies ($13.95) fluctuate between thin or pan crust to deliver sauce-and-topping portraits of long lost calzones in materials such as bacon, minced garlic, or tomatoes ($1.75/topping for a large). Stuffed pizzas round out a triumvirate of crust types, such as 10" stuffed spinach pizzas ($13), which deliver a payload of delicious leafy greens, and thin slices of the 20" White Cheesy ($27.95) eschew traditional tomato sauce in favor of garlic butter, four cheeses, tomatoes, onions, and minced garlic. Lonely pizzas in the heat of delivery rest easy next to meal accouterments such as a six-pack of root beer ($4.50) or a dozen chicken wings ($8.50), available in breaded, barbecue, or hot.
Since 1890, the Rosati family has crafted Italian-style pizza in its classic New York and Chicago pizzerias. The epicurean legacy continues into its fifth generation with secret family sauces and cheese blends spread across circles of fresh dough. Sandwiches, pastas, and entrees accompany the restaurant's own pizza creations, which include the double-dough pizza with a thick and crispy hand-rolled edge. Signature combinations include the 10-topping Rosati's Monster and the Quattro Streggoni, or "four seasons," which celebrates the plentiful green olive, black olive, artichoke, and mozzarella trees of the Italian countryside.
For more than 25 years, the chefs at George’s Restaurant have satiated breakfast-goers with early-morning staples such as pancakes, french toast, and crêpes, and quelled lunch- and dinnertime belly rumblings with half-pound burgers and a slew of sandwiches. The eatery’s party room accommodates as many as 70 people, ideal for business parties, postgame football-team celebrations, and musical-chairs tournaments.