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.
Anyone who’s tried nailing an oven-fresh pizza pie to a wall knows that pizza is more adept at being edible than being wall art. Today’s Groupon to Gino's East puts pizza back where it performs best. For $10, you'll get $20 worth of thick, golden pizza and more at any of Gino's East's nine participating locations, including two downtown (Ontario & Wells, Michigan & Superior), and locations in Orland Park, St. Charles, Wheaton, Libertyville, Lake Geneva, WI, Highland, IN, and Granger, IN. Savor the gooey goodness in-store or carry your pie out to enjoy at home in bed. Head to Gino's original location on Superior to add your name to the encouraged graffiti.
After owning the Granger Tap and Grill for nearly 30 years, the culinary-minded Reynolds family opened Jimmy's Pizza and Ribs to indulge their appetites for pies baked with homemade sauces and freshly cut ingredients, in addition to their already established barbecue ribs. The pizza menu lures diners with the Supreme, a pie as classic as Shakespeare’s award-winning lemon chiffon, which comes festooned with sausage, mushroom, pepperoni, and green peppers. A large meat lovers pizza transports hearty bitefuls of sausage, ham, pepperoni, and bacon atop Jimmy's original pizza sauce, and a hawaiian pizza whisks taste buds to tropical climes with a mélange of ham and bacon sweetened with pineapple. Large pizzas measure a whopping 18-inches across and can feed hungry families or dieting narwhals when supplemented with a savory side of breadsticks or cheesy garlic bread.
Antonio's Italian Ristorante stuffs hungry stomachs with pastas, pizzas, strombolis, a variety of wines, and other authentic Italian dishes. Guests can commence a journey through the expansive menu with an appetizer of pepperoni-and-mozzarella-stuffed bread sticks ($4.50). After properly preparing the palate, culinary matchmakers can try an entree of chicken stromboli, a mélange of grilled-chicken-breast strips, tomatoes, mushrooms, and mozzarella cheese snugly enveloped by fresh pizza dough ($6.95). A disk jam-packed with mozzarella, parmesan, feta, prosciutto, fresh basil, olive oil, and thinly sliced tomatoes takes shape as the prosciutto and pomodoro pizza ($14.99), like a popular rock band forming from a throng of bored investment bankers.