Stewart Pizzeria's crafty chefs hand-toss their homemade pizza dough to create flat landing pads for fresh sauce, mounds of cheese, and myriad toppings. Each of their menu's personal pies ($5+), like a studio apartment, offers the freedom to arrange toppings however you'd like within 8 inches of personal space. Diners can conceal their pizza's bareness with a blanket of meats comprised of pepperoni and sausage ($1 each), or honor vegetarian vows with fresh produce including spinach, mushrooms, and jalapenos ($.50 each). Those who would rather leave pizza creation to the professionals can match their appetites against one of Stewart’s specialty pizzas, such as the recently featured hawaiian with home-style ranch sauce, ham, and pineapple ($7). Wash down the gooey goodness with a medium soda ($1.75) or splashes from your neighbor's sprinkler, and add chips or a cookie for a combo meal ($.50 with purchase of a drink).
Offering more than 30 healthy handheld eats prepared with super-fresh produce and high-quality ingredients, Roly Poly’s menu has something to fit any discerning taste. Lunch on tongue-torpedoing sandwiches rolled in tortillas, hot-pressed panini-like sandwiches, soups, and fresh salads. Sandwiches, such as a cold Cobb chicken salad roll, chicken Caesar roll, or hot-pressed pesto chicken, are served in 6” or 12” varieties (usually $3.95/$6.25). The hot-pressed Spinach Popper with light cream cheese, baby spinach, plum tomatoes, onion, sliced jalepenos, with a side of salsa ($3.95/$6.25) soothes any veggie lover's grumbling food sack.
Kuma’s serves the tastiest collection of Asian dishes including Korean, Japanese, Thai, Chinese, and other South East Asian cuisines. Kuma’s makes its own sauce recipes in order to enhance authentic Asian dishes, thus creating a contemporary – new Asian flair.
Thirty years of practice has given the chefs at Irish Rose Saloon a refined sensibility, which they use to craft accessible pub food that pairs flawlessly with the bar's selection of craft beer on tap. The chefs travel to Chicago markets each week to find the freshest seafood, meats, and produce. Once they've dreamed up inventive daily specials, the options are displayed on a chalkboard menu that hangs on the restaurant's exposed brick wall, featuring entrees like duck meatloaf, jamaican pork, and sustainable fish such as Lake Superior whitefish and shrimp that always bring fabric bags to the grocery store.
These specials join the regular favorites on the lunch and dinner menus, including housemade veggie burgers, linguine with housemade italian sausage, and chicken breast baked in a wood oven. Patrons can team their selections with dozens of draft beers, such as regular and seasonal suds from New Holland and Flying Dog breweries.