Brando's combines all the sports-soaked trappings of a neighborhood pub or sports bar with a traditional pizzeria, serving piping-hot Chicago-style pizzas ($12/$15), stromboli ($9.50), and ricotta-rich calzones ($10.50). Build a mozzarella-stick log cabin for deep-fried settlers ($6.50), or complement the glow emitted from TVs during March Madness with a hearty handful of homemade potato chips ($5). A savory steak salad piles on blue cheese and thinly sliced flat-iron steak ($10), and the italian sausage ($8.50) or italian beef sandwich, with hot giardiniera pepper ($8), deliver Windy City standbys. Brando's also dishes out build-your-own burgers ($8, $0.50 per added topping), pastas ($9), and a full omelette ($6, $0.50 per added topping), and a breakfast menu for those who wake up early to watch soccer, cricket, and European baseball, which is also know as American tennis.
For more than 50 years, Round Table Pizza has fired up the appetites of flavor-starved foodies with a host of appetizers, crisp salads, and topping-laden disks. Dough is made from scratch using wheat sourced from the company's family farms, ensuring that the bready foundations of mainstays, such as the barbecue chicken pizza ($17 for a medium), are fresh and familiar with agricultural machinery. House creation King Arthur's Supreme takes charge of nearby chompers, guiding them through an invasion of pepperoni, italian sausage, salami, linguica, mushrooms, green peppers, onions, black olives, and more ($14 for a small). Meanwhile, the Wombo Combo tempts taste buds with crisp bacon, mushrooms, roma tomatoes, artichoke hearts, green onions, and a medley of magnanimously portioned meats ($8 for a personal size). Inspiration-stricken patrons can design their own pie or swing by the all-you-can-eat salad bar ($5 with a meal, $7 without) to adorn lush leaves with tasty toppings under the glow of the light bulb growing from their forehead.
Due Forni captivates diners with a menu of authentic Italian antipasti and brick oven pizzas culled from imported ingredients and the masterpiece recipes of executive chef Carlos Buscaglia. San Marzano tomatoes and buffalo-milk mozzarella top Neapolitan pies⎯known for their bubbly, chewy crusts—or Roman pizzas, which are famous for their cracker-thin crust and Republican system of government. Patrons munch on beet and goat cheese salad and carpaccio plates on the open-air patio, or sample a diverse array of more than 40 vinos at the wine bar as they enjoy the sounds of upbeat Italian jazz. Spaghetti Westerns and classic mobster movies play on high-definition flat-screen TVs throughout the earth-hued and orange space, and an open kitchen fills the main dining area with the exciting sights and sounds of masterful foodcraft.
Amid a cozy dining room or fully furnished patio, Mark Rich's NY Pizza & Pasta's disc-creators send hand-tossed, New York–style pies to tables aboard thin, crispy crusts or heartier, Sicilian-style bases. Beer and wine offerings sail from glasses into parched mouths or famished napkins, while a collection of gluten-free pies and pastas enable health-friendly feasts. Traditional Italian desserts such as cannolis and zeppole deliver siren calls from display cases, ending taste voyages on the sweetest of notes.