Led by owner Mike Galderio, Balagio Ristorante unites families and friends around fresh-made pasta, breads, sauces, soups, and a trove of different wines. For lunch, guests can conquer stomach pangs with a selection of salads, signature pasta dishes, or handheld eats, including the 8 oz. black angus burger, served with fresh mushrooms and mozzarella on a brioche bun ($7.95). Evening-time guests, on the other hand, can peruse or origami-fold a dinner menu brimming with chicken, seafood, and pasta entrees. Start with an appetizer of baked eggplant marinara ($7.95) or crispy fried calamari ($8.95). Move on to classic tossed pasta dishes, such as the Hay & Straw spinach-and-egg fettucine ($12.95), or savory chicken entrees, such as the signature scaloppine Balagio-style , served with a side of braised escarole ($12.95). Browse a selection of veal, chops, and steak fresh-cut daily, or kick back with a bottled beer or martini, such as the Midnight in Rome.
Every Monday night, The Blarney Stone opens its doors to a very special group of people—the geeks. Their weekly hosted trivia night, lovingly called "Geeks Who Drink," allows eggheads and trivia buffs of all walks of life to come together and test their wits as they feast on Irish classics such as the shepherd’s pie and halibut and chips. Meanwhile, cozied up to the bar or tucked behind a table, those who hide their geekiness under a bushel basket can mutter the answers under their breath while nursing an expertly poured pint of Guinness or tearing into one of the pub’s many flavorful burgers. In addition to the trivia night, patrons can satisfy their need for competition with NFL broadcasts and an accompanying football breakfast, a big-screen hookup to a Nintendo Wii, and paired pool tables and dart boards.
Bartolini's chefs keep bellies brimming with a menu of hearty, family-friendly Italian fare. Thin-crust ($10.95+), deep-dish ($11.99+), and sicilian pan ($13.99+) pizzas bear arrays of meaty toppings, and specialty disks provide pre-arranged arrays like the alfredo-bedecked white pizza ($14.95+) and the tangy barbecue-chicken pizza ($14.94+). Chicken tetrazzini ($9.95) with white-wine cream sauce and mama's lasagna ($8.49–$9.49) wrap digestive systems in a nostalgic hug, and a fleet of sandwiches ($3.49+) provide a portable, bread-based meal for on-the-lam bank robbers.
For more than 22 years, the scent of freshly baking pizza has drifted out the door of Kenootz Pizza. Chefs fill their ovens with both thin-crust and deep-dish pies, sprinkling in more than a dozen toppings such as bacon, all-beef pepperoni, and spinach. To complement the flavors of their pizzas, chefs cook up classic Italian sides such as cheese-laden garlic bread, zucchini sticks, and fried mushrooms, as well as more substantial platters of meat ravioli and spaghetti. With a delivery area that covers most of the surrounding neighborhoods, the restaurant can stock groups with a tasty, sharable meal without them having to leave the house or cut a cheeseburger into eight equal parts.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments. In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Despite the name, Simply Slices parcels out pizza in nearly any form desirable—by the slice or by the pie, and for dining in, picking up inside, or driving through. Pie twirlers heap a selection of 13 ingredients on crust spread thin, fluffed to form a deep basin, or stuffed with toppings. Meanwhile, sister store Sno Biz pipes in sweet shaved ice to accompany special combos that get customers more food for their dollar or doubloon.
Choice-meat maestros at both Stefanelli's new location in Lockport and longstanding shop in Blue Island stock shelves with italian sausages, imported wines and cheeses, and fresh carry-out-menu items and catering platters. The breaded eggplant sandwich ($4.99) slumbers under a blanket of red sauce and cheese, and the muffolatto sandwich ($6.99) dresses to the nines in a three-piece suit of hot capicola, ham, and mortadella, garnished with a corsage of genoa salami. Cap off meals with a traditional cannoli ($1.49) picked fresh from an Italian cannoli tree. Alternatively, the catering menu ratchets up proportions with platters of pasta, chicken entrees, and sandwiches such as the torta round sub ($29.99), sized to feed 10 people or an entire convention of toddlers. The full pan of baked mostaccioli ($39.99) arrives topped with cheese and a desire to feed at least 20 people, and the half-pan of chicken or sausage vesuvio ($29.99) feeds 10–15 people and comes sidekicked with italian potatoes and mushrooms drizzled in a white-wine sauce.