Curating a menu of Italian classics and American staples, the chefs at Reggio's craft everything from chicken cacciatore to T-bone steaks with french fries. Sipping on glasses or half carafes of chianti, diners browse starters before placing bids for garlic bread, stuffed portobello mushrooms, or jumpy jalapeño poppers. Pasta entrees, tossed in sauces made from an old family recipe, include linguine alfredo, spaghetti and meatballs, and stuffed manicotti.
Samuel Mancino's Italianate empire extends throughout the Midwest, with each outpost flaunting a full menu of fresh-baked grinders and pizzas loaded with hearty ingredients. A brain trust of ham, capicola, salami, and pepperoni powers the Godfather grinder ($6.49 for an 8"), spurred on to its belly-filling task by green peppers, onion, and melted mozzarella. Samuel Mancino's chefs toss dough by hand to give it a fluffy texture before it meets its fate as a foundation for gourmet pizzas laden with fresh topping combinations such as seasoned chicken and barbecue glaze or ham, oranges, and pineapple ($13.39+). Piping-hot breadsticks return in sugary eveningwear as sweet Cinna-Stix ($5.99), perfect for dessert or as lick-and-stick nest-building materials. Prices may vary by location, though each eatery's managers are absolutely identical.
In 1981, Gelormo and Elvira Parisi saw their dreams become a reality with the opening of Parisi's Ristorante Italiano, an intimate, traditional eatery celebrating their Calabrian legacy. Today, their son, Roberto Parisi, continues his parents' commitment to quality by serving a menu filled with recipes originating with Roberto's grandmother and a handful of magic beans. Chef Ken Bealor adds a slight Irish lilt to the preparation of the dishes, which include homemade pastas and sauces made from scratch. The chef also has the pleasure of working with the freshest herbs and vegetables as the restaurant grows many of their own, and often cooks with meat and seafood bought locally. For a complete Italian dining experience, Roberto has gathered a fine selection of wines from across the globe that, despite their varying allegiances to country, get along quiet well with each other.
In "The Court," diners imbibe views of the University of Notre Dame, or they can opt to enjoy a romantic meal in the dining room where pianist Christoforos Kostantinos Griveas twinkles the ivories to a medley of musical styles. During clement skies, the restaurant keeps the French doors to their patio open, which plays host to a Mediterranean garden, numerous TVs, and a full bar.
Papa Murphy’s serves up a tasty menu of handmade take-and-bake pizzas created using dough, cheese, meat, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then package it for customers to bake at home in the oven, a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their pie to a more specific taste, choosing from sauces, crusts, and the more than 20 toppings available. Italian sausage, mushrooms, and black olives are corralled into the Cowboy ($15/16"), and the Chicago-style stuffed pizza is packed with onions, cheese, four kinds of meat, and one of the most efficient public-transit systems in America ($16/16").
HotBox Pizza’s cooks adorn three varieties of hand-tossed dough canvases with six savory sauces, cheeses, and 26 toppings to create a menu of dine-in, takeout, and delivery pies. The signature HotBox combines double spicy pepperoni and banana peppers, and Big Al’s Fredo fights off pernicious poultry cravings with a combination of chicken, roma tomatoes, fresh spinach, and banana peppers. Aspiring pizza architects can blueprint their own pies by laying down traditional, thin, or multigrain foundations and selecting from six varieties of sauce-carpeting. Doughy disks simmer with mozzarella, ricotta, Wisconsin cheddar, or fontina cheeses to hold down up to four toppings such as pepperoni and artichoke hearts. Circle-eaters can also save room in their knapsacks or hollow shoe-heels for fresh salad and bundles of breadsticks that come with nacho-cheese, pizza, ranch, or garlic sauce, and wash down stubborn bites with refreshing slurps of soda.
Chicago-style pizza crust is like a decadent, gilded bowl filled with chunky tomato sauce, gooey cheeses, and the freshest veggies and finest meats in the Midwest. At Gino's East, featured on Travel Channel's Man v. Food and multiple other media outlets, each pizza is made fresh by hand and filled with a chunky, flavorful sauce. Unlike thin-crust pizzas, which may require several slices to satiate hunger, deep-dish pizzas can fill a hungry handmaiden with one piece and stuff ultimate-fighting champs with two.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.