Plenty has changed at Jim & Pete's since the family-owned eatery’s opening in 1941, but one thing has remained constant: the recipes. Along with a few updates and one robot line cook, chefs still depend on those time-tested formulas to craft an array of signature chicken dishes, risotto specials, and fish entrees. The restaurant also offers 20 types of pasta and 13 special sauces, including besciamella and string bean. Those combinations can be customized, as can unions between five kinds of pizza crust and 20 toppings such as sausage, anchovies, and red peppers.
Imported and domestic bottles of sparkling, white, or red wine complement meals, which unfold in a brick-walled dining room decorated with wine racks. In addition to dine-in feasts, Jim & Pete's cuisine is available for carry-out, catering, and banquets.
For nearly a decade, the Pecoraro family has worked to keep the plates of Franklin Park citizens full. At Gianni's Ristorante & Pizzeria, their chefs prepare rustic Italian dishes from fresh ingredients, such as farfalle tossed with spring vegetables and linguine topped with shrimp or clams. They also prepare veal and chicken parmigiana style, Pompeii style with eggplant, and piccata style with lemon-wine sauce, and they whip up seafood entrees such as shrimp in a brandy-cream sauce and grilled swordfish. The oven gently toasts an array of thin-crust, stuffed-crust, and thick pan pizzas to shades of golden brown unattainable with most tanning beds.
For more than 35 years, Nick's Pizza & Beef has plied its patrons with pizza, pasta, and house-made italian ice. The menu boasts a smorgasbord of eats—ranging from hearty gyros and beef sandwiches to pizza and barbecue ribs—often chased by fresh lemon, strawberry, or watermelon italian ice. In addition to offering catering for special events and a drive-thru for lunchers in a hurry to crash a special event, Nick's packages its beef by the pound for deliciousness that's certain to please the grumpiest garage freezer.
When childhood pals Michael Caringella and Armand Christopher bought Elmwood Park's Victory Tap in 1956, one of their first orders of business was determining the name of their new establishment. Michael won the deciding coin toss, but to dodge any complaints that might arise, slyly chose to dub their eatery Armand’s Victory Tap, after his coin-toss-losing partner. With Armand’s original artwork gracing the walls and Michael’s thin-crust pizza flying from the oven, the restaurant received positive reviews; and although Armand sold his portion to Mike in the 1960s, the eatery—since renamed Armand's Pizzeria—still thrives today.
City-dwellers and suburbanites alike can taste a slice of the original thin-crust pie at any of Armand's 10 locations. Though menus differ slightly at each eatery, all contain thin- or pan-crust pizzas crowned with an array of fresh toppings, ranging from ham, bacon, and pineapple to feta and kalamata olives to italian beef and spicy giardiniera. Beyond pizza, the chefs pull mozzarella mostaccioli from the oven, glaze baby back ribs with tangy barbecue sauce, and assemble hearty sandwiches from italian beef and italian sausage, the same materials that used to line the deli counter at the Roman coliseum.
When Fox News set out to discover who was serving the best pizza in Chicago, they put together a team of three pizza experts––a world pizza eating finalist, a think-tank chef for Fruschetta pizza corporation, and a college student––to slice through the competition. The results? The trio awarded Grand Stand Pizza the winner with a score of 4.5 out of 5, beating out Chi-Town standard Nancy's Pizza. The secret might lie in the crust. Said one tester, "you could have put anything on top of that dough and it would have tasted good." Chefs roll that crust out to make thin, pan, double-crust, and stuffed pizzas then pile on classic toppings such as pepperoni, black olives, and hot giardiniera or premium toppings such as Italian beef or gold bullion. The choices don't end there, though. Along with pizza, the restaurant also serves up hearty helpings of pasta, homemade meatball sandwiches, and Italian desserts such as cannoli, tiramisu, and homemade Italian ice.
The Lollino family has a long tradition of talented Italian coffee roasters and chefs, fortified by a passion that spans generations. It inspired them to open Massa Italian Cafe & Gelateria using the cooking methods and recipes that had been passed on in their family for years. Spanning the culinary history of Italy, the menu boasts grilled paninis, hearty pasta dishes, and 11" thin crust pizzas with a wide variety of toppings. The centerpiece of the eatery's menu is its espresso bar, with steaming cups of pure espresso or blends such as the caramelccino, cookies-n-cream, and a cup of coffee with a shot of espresso inside. Every morning, the staff makes more than 30 flavors of Gelato onsite, from vanilla and pistachio to spumoni and melon sorbet, and they've spent hours mixing and matching flavors to make specialty treats such as the domenica - two scoops of gelato topped with whipped cream, nuts, and an Italian wafer cookie.