Chef David Maish trained at Chicago's Washburne Trade School, worked corporate events and banquets, and cooked at casual dining restaurants before opening the first David's Bistro in 1997. That Des Plaines location was open for nearly a decade, and after a brief break from business, David reopened his namesake restaurant in 2009, this time in Antioch. At the new location, David stresses the importance of hospitality and employs a knowledgeable wait staff, as highlighted by NBC5's Street teamer, Hungry Z, who said, "Chef David goes out of his way to ensure his staff knows the menu as well as he does."
The menu features a lot of the same contemporary American recipes David prepared at his last restaurant, such as the maple-glazed salmon. But the number of dishes has expanded to include more international ones, such as new zealand lamb chops, as well as vegetable-filled pastas and pizzas topped with buffalo mozzarella and baked scallops. There’s also a kids’ menu filled with child-sized portions of spaghetti and meatballs and grilled cheese paninis, as well as pages where kids can color or practice their long division.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Located three miles from Six Flags, The People's Choice Family Fun Center's canary-yellow, 43,000-square-foot arena buzzes with the thrill of friendly competition across 150 arcade games and the 18-hole Rocky's Fun House Miniature Golf course. Styled to mimic a circus, the venue features statues of carnival barkers who challenge guests to step right up to skee-ball and air hockey. Players gather loot at the redemption center, where they can exchange spools of tickets won at arcade games for the more than 1,000 prizes, from candy and stuffed animals to electronics and a lifetime of self-satisfaction. Servers at the food court dish out festival eats including cotton candy and pizza, and vendors at Hershey's Ice Cream Shoppe fill cones, cups, and top hats with frosty treats. The center also plays host to holiday events and private parties throughout the year. Beyond the hustle and bustle of the carnival resides an 18-hole miniature golf course known as Rocky's Fun House Miniature Golf. Here, putters tiptoe through a darkened wonderland of glow-in-the-dark circus shapes. A phosphorescent replication of trapeze artists, elephants, and escaped monkeys running amok greets putt-putt posses in the circus-themed segment, challenging their ability to focus on deviously placed holes. A moving ferris wheel towers over players as they size up the unique challenges of each hole and read the grain of the AstroTurf; fun-house mirrors bend beams of light into goofy, distorted reflections. At the final hole, which is guarded by a strongman bell ringer, those who sink a hole in one win a free round of golf for two and the lifelong friendship of Rocky, the triceratops mascot.
Stuffed deer antlers, a large canoe suspended from the ceiling, and carvings of bears surround diners at Bill's Pizza & Pub. The northwoods seeps indoors at the venerable pizza place, which exhibits the idiosyncratic decor of a lodge. The wood-grained eatery first established its novel dining room more than 50 years ago, when its founder and namesake converted a garage into a roadside pizza joint. There, Bill and his wife, Pat, devised the double-decker pizza that still emerges piping hot from the kitchens at two locations. Both locales exhibit the same relaxed setting, in which families can scarf double-decker slices and freely toss peanut shells to the floor or out windows at mounted policemen.
At Spring Grove Family Restaurant & Pizzeria, the chefs specialize in comfort. All-day breakfast selections share menu space with dinners of fettuccine alfredo and half-pound burgers layered with bacon and cheese. From the pizza ovens emerge pies in both thin-crust and deep-dish variations, with ingredients added to emulate classic dishes such as tacos, reuben sandwiches, and the traditional delicacy known as "pizza." For sweeter cravings, the chefs bake tart cherry pies and top slices of molten chocolate cake with vanilla ice cream, whipped cream, and a chocolate drizzle.
In the mind's eye, pizza is always round, but Eugene and John Jetts imagined a different kind of pie. Thinking outside the box led them to square pans, which could be easily lined with dough to create crispy, deep-dish pizzas. They started churning out their hearty creations under the moniker Jett's Pizza, and while they have lost a 't' throughout the years, they haven't sacrificed their original passion for great pie. According to Eugene, “"There are a lot of ways out there to make cheaper pizza. Jet's is about better pizza. That's why we have never skimped on the product or the ingredients, and never will." They also still use their now codified original crust recipe in more than 200 different kitchens across the United States, a feat rivaled by only a handful of other pizza companies and the Earth, whose crust recipe is displayed in every kitchen on the planet.