Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn; $16.95) or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro; $8.95). Vegans can delight in a small Berkeley, a soy-cheese veggie pizza (with marinara, vegan cheese, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper; $9.95), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, roasted eggplant, feta cheese, caramelized onion, and pine nut; $8.95).
The Bistro combines the quaintness of a quiet café with the diverse menu of a larger, louder eatery. Corral some co-eaters and dive into a vat of cream-cheese dip enhanced with spinach and prosciutto ham, or just poke it with the points of the included garlic toast ($6.99). Tongues leap at the chance to sample cracked-black-pepper caesar salad, a legume-laden dish, rife with romaine hearts, croutons, and parmesan under a sheen of black pepper caesar dressing ($5.99), and chicken marsala reaches out to meat eaters with a dish of seasoned, broiled ex-clucker drizzled in the eatery's signature marsala wine sauce ($14.99). The Bistro's biggest draw is the brick-oven pizza, especially if you like the taste of brick ovens. Plunge into a mediterranean pie, with gobs of garlic and olive oil, chunks of chicken, spinach, artichokes, red onions, black olives, and a fiesta of feta and other cheeses ($13.99 for a small, $17.99 for a large). Or, start a natural disaster in your mouth by eating an Avalanche pizza, a doughy delight loaded with pepperoni, italian and pork sausage, ground beef, bacon, ham, onions, mushrooms, and bell peppers adrift on an ocean of marinara sauce ($13.99 for a small, $17.99 for a large). Picky pizzavores can also choose to construct their own pie (starting at $8.99) and enjoy it outside when the weather's in a good mood.
The first Pizzeria Uno opened at the intersection of Ohio and Wabash in downtown Chicago in 1943. The Chicago Bears were having a good season at Wrigley Field, and nobody had ever heard of deep dish pizza. Changing that was the job of Uno owner Ike Sewelll, who had invented a pizza you could truly call a pie without immediately being fined by the U.S. Board of Pastries. He built a tall-edged crust laced with lots of butter, the filled it with cheese, Italian spices, and fresh tomatoes, baking the whole thing for an hour. It would become Pizzeria Uno's signature recipe.
Today, Uno Pizzeria & Grill spans about half of the U.S. and sends the aroma of bubbling cheese wafting through several international cities as well. At each location, cooks show up early every morning to begin making dough, creating specialty pies using ingredients that Ike could have only dreamed of, such as Canadian bacon and fiber-optic broccoli. Lighter, quicker entrees are available too, including Italian favorites such as shrimp scampi and gluten-free steak and burger options.
Johnny's Tony's, formerly Zia’s New York Pizza, is home to dough wizards who magically twirl and knead floured orbs into saucy New York–style pies, as well as summon a trove of meaty heros and pasta entrees. Savor the classic simplicity of a cheese pizza ($4.50–$11.65), or adorn your pie with standard toppings ($0.35–$2.00/ingredient), including pepperoni and sausage, or premium adornments ($1.50–$3.00/ingredient), such as chicken, artichoke, and feta. The signature pies, such as a bacon-and-ranch soused Hometown pizza ($6–$18.25), treat tasters to an edible amalgamation more flavorful than an oven-baked Picasso painting. Hand-breaded cuts of poultry saunter atop drifts of spaghetti to create the chicken-parmesan pizza ($7.25), while a calzone erupts cheese and marinara through a crunchy crag of baked dough ($4.85 for a small; $9.55 for a large). Wrap hands or novelty foam fingers around the baked breading of a meatball hero ($6), or satiate beefy urges by snagging a steak sandwich ($6.50). To satisfy families or air-guitar troupes of 4–6 members, Johnny's Tony's serves up a family spaghetti meal ($14 regular; $15.99 with meat sauce), which arrives at tables accompanied by eight slices of garlic bread.
Fresh Seafood Market & More peddles pounds of fresh raw fish and shellfish and slings breakfast, lunch, and dinner menus littered with seafood sandwiches and fried fare. Chefs pair shrimp, scallops, and catfish with classic southern sides of fried okra and hush puppies and assemble oysters and flounder onto sandwich breads. Unlimited crab legs pile onto platters every Thursday, and a freshly cooked country buffet stretches across the restaurant each Sunday. A kids' menu of grilled cheese, chicken tenders, and baby shrimp accommodates young diners and small orangutans in convincing bonnets.