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.
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.
Gnarly’s Eatery flavors each of its pizza pies with just a hint of the mythical with the apocryphal Legend of Gnarly, the cheese-riddled epic story of their founding. The myth translates into truth, though, in their fine pies paired with craft beers and topped with premium dairy products. To whet appetites for their oven-baked, golden disks of bread, butter, and cheese, the cooks craft deep-fried Gnarly nuggets sprinkled with parmesan cheese and the Apollo, a quarter-pound mozzarella stick.
Giovan's Restaurant & Pizzeria piles tables high with fish-, chicken-, and steak-infused entrees, house-made pastas, protein-packed sandwiches, and a 28-inch party pizza that feeds 10–15 people or 1.5 party units. The eatery's exposed-brick bar and neutral-hued walls surround lunch and dinner patrons, and those at home can peruse a catering menu.
The mealmakers at Luigi's Pizza & Pasta create made-to-order pastas, pizzas, salads and more. Spark feast fires with an assortment of zesty appetizers, including breaded calamari rings ($8.95), cream-cheese jalapeño poppers ($5.95), and breaded cheese ravioli ($5.95). Because eating from the same plate is a sign of friendship and trust that no one at your table has poisonous appendages, the antipasto salad flexes its meaty muscles for multiple mouths ($5.99 serves 1–2, $9.95 serves 3–4) with a heap of romaine lettuce, genoa salami, ham, mozzarella cheese, black olives, tomatoes, pepperoncini, red onions and italian dressing. Noodled conglomerations weave fresh meat and sautéed vegetables into their edible tapestry, as exemplified by the fettuccini alfredo primavera, with sautéed red peppers, carrots, broccoli and peas ($10.95), or the tortellini alfredo carbonara, with sautéed mushrooms, peas and canadian bacon ($10.95).
When he lived on the South Side of Chicago, James “Jimbo” Mandra had his pick of pizza joints––until tragedy struck. His family relocated to the burbs, suddenly leaving James deprived of the quality thin-crust slices he’d enjoyed all his life. Never one to turn down a challenge, he rolled up his sleeves and began baking his own pies. From that endeavor came a line of pizzas that fit his passionate standards as well as his original creation, the Lemontster: a 19-inch pizza that claims to be the biggest available in Lemont. Today, Jimbo’s cartoon likeness stands as a proud emblem on the tomato-hued walls of his own pizzeria, which recently added a full dining room. Natural light pours through large front windows as thin- and thick-crust pizzas arrive laden with pepperoni, spinach, and spicy hot giardiniera. After finishing off one of Jimbo’s beef pockets, diners may also surprise a date with a Chicago-style hot dog or impress the kitchen staff by getting the pizza oven to play fetch.