Dissatisfied with the slices of pie at fast-food joints, CravePizza owner Rafael tinkered with recipes for savory dough and hearty tomato sauce until he was satisfied. He opened CravePizza to craft pies from the basic foundation of buttery-crust dough, custom-spiced sauce, and a house blend of cheese. Three chefs with 40 years of collective experience toss thin, pan, or stuffed pies and top them with traditional meats and vegetables, as well as unexpected options such as roast beef, shrimp, and cilantro. The family-friendly restaurant welcomes customers dining in to enjoy a drink from the full bar, and delivery and pickup orders receive the same piping-hot fare with a free box.
Mr. Beef & Pizza karate-chops cravings with crunchy thin-crust pies topped with melty cheese and woos taste buds with 15 hearty sides. Adorn savory creations with classic spangles such as pepperoni, garlic, and sausage, or choose to layer a cheesy canvas with unexpected décor such as bacon, roast beef, or a portrait of Grover Cleveland created from spinach. Substantial sides such as crispy onion rings, juicy tamales, thick gravy bread, and seasoned popcorn shrimp accompany the meal's star entree, as does an effervescent roster of nine soft drinks.
What do metal fans, Motown fans, and sports fans have in common? They all feel at home at Ye Olde Town Inn, where the music is just as satisfying as the menu's Mile High Burger. Past-show posters display lot of skulls, but every Wednesday night, a band called Brass from the Past conjures favorite funk, R&B, and swing tunes. If there's no band playing, Inn diners can wipe the pizza sauce off their fingers and pull up a song on the jukebox. Or, they can opt to play games on the big-screen Wii or video poker machine instead. Some gather simply to watch games on TV, rooting for favorite teams and fashioning orders of spaghetti into makeshift pompoms.
On a sizzling hearth within the depths of a Neapolitan-style wood-burning oven bake hand-tossed rounds of dough, bubbling and crisping to perfection. The chefs festoon the dough with a variety of ingredient combinations; their much-loved margherita reveals traditional tomato sauce, fresh mozzarella, and basil, while their prosciutto crudo e rucola adds imported prosciutto and fresh arugula to the mix. Beyond their gourmet pizza, the kitchen team prepares a dinner menu cataloging a large selection of traditional pastas, such as plump gnocchi, farfalle in a pesto cream sauce, or lasagna that's tastefully layered, like someone wearing every item of clothing they own.
The staff welcomes patrons to relax beneath an elegant lattice ceiling and hanging lamps. Leather chairs surround tables, which are surrounded by exposed brick, which is surrounded by friendly conversation, which is surrounded by the biggest Russian doll.
Chefs call upon the flavors of Rome and Tuscany as they blend tomatoes, garlic, and plentiful herbs into the Italian cuisine of Francesca’s Tavola, part of a Chicago-based family of Francesca’s restaurants graced with positive media attention. Patrons steep in the trattoria ambiance while skewering filet mignon, sea bass, and monkfish on their rapiers. A gluten-free menu pampers palates with quinoa linguine and desserts whose fresh fruit plays over tongues like a salad made from Debussy's sheet music.
Working late into the evening, the doughmasters at Donny's Pizzeria flip fresh ingredients into Chicago–style deep-dish, stuffed, pan, traditional thin-crust, and double-decker pizzas. The kitchen's passion for overstuffing also shows up in baked pasta shells, ravioli, and tortellini packed with imported cheeses. The most decadent corners of the menu harbor treats including deep-fried Oreos and the much-lauded Epic pizza, a 20"x50" pie that can serve 25–35 people or serve as a small cot.