Family owned for over 35 years! The tradition began when Angelo opened the doors in 1976, his sons Larry & Peter took over a few years later. From there they have expanded to 9 family owned locations and 9 franchises. All of the franchise owners continue the tradition of family owned and operated restaurants.
Originally located in a converted house that could only seat 20 people, Sanfratello's Pizza has grown over the years to four locations in Illinois and Indiana. At each of these, family recipes for authentic Italian cuisine yield classic creations such as shrimp alfredo and meatball sandwiches. Petite pan pizzas host deep layers of sauce and cheese, and thin crusts, like the mouths of most competitive shouting champions, can stretch up to 17 inches wide.
As Ed n Joe's approaches its 50th birthday, the back kitchen chefs continue to toss the same classic thin-crusted creations and deep-dish delights that made the restaurant beloved in its infancy. Baked in a deck oven, the signature pizzas satiate hunger in inventive ways, such as with the taco pizza, topped in spicy salsa beef and mozzarella and then dusted heartily in crushed tortilla chips, sliced tomatoes, lettuce, and cheddar and crowned with sour cream and salsa ($16.85 for a small). For a tangy twist, try the barbecue-chicken pizza, served Hawaiian style with grilled chicken, Mancuso mozzarella, red onion, and sliced pineapple ($14.35 for a small). Beyond circular chewables, Ed n Joe's menu boasts a bounty of house favorites such as garnished chicken vesuvio ($16.95), portobello strip steak ($20.95), baked mostaccioli ($14.45), and items conceived by crayons on the kids' menu.
Since its first pizza went into the oven in 1961, Palermo's has been crafting Italian favorites from scratch with recipes passed down through the generations. The restaurant's pizza makers blanket pies in the classic flavors of homemade italian sausage and pepperoni, or glean inspiration from other dishes in Chicago-style beef or barbecue-chicken pizzas. Meanwhile, other Italian staples—all of which are also available for takeout and catering—fill out the menu with such classics as chicken parmesan and penne primavera.