Using Italian recipes handed down over generations, the cooks at Serino's Pizzeria and Pub knead fresh dough to coat with house-made sauce, then pile on pure mozzarella cheese. Servers also carry out dozens of hot sandwiches, grilled paninis, subs, and burgers for diners to eat as they lean back against exposed-brick walls. When hunger for a hot-giardiniera-and-italian-beef pizza strikes, diners can eat in to enjoy the ambiance, call in to pick up orders at the drive-thru or request delivery to make sure hot wings don't flutter out car windows while they're watching the road.
After main courses, there's only one dessert on the menu at Serino's: a deep-dish, housemade chocolate-chip cookie, served smothered in vanilla ice cream, whipped cream, and a cherry, all drizzled in chocolate sauce. The catering menu supplies hosts and hostesses with even more portable chocolate or macadamia cookies, as well as traditional Italian entrees.
Conceived by Las Vegas restaurateur Mark DiMartino, Tilted Kilt Pub & Eatery evokes Ireland by way of Vegas, with waitresses dressed in plaid mini kilts shouldering trays of chilled beer and pub fare. Like an enchilada stuffed with four-leaf clovers, the eatery’s irish nachos interpret a south-of-the-border classic in a Celtic way, slathering potato chips in cheese sauce and seasoned ground beef. Alternatively, pot roast and vegetables simmer traditionally in the Olde Dublin irish stew’s Guinness-infused beef stock. Barkeeps pour a full bar’s worth of wine, cocktails, and beer, which surfaces in bottles, bombers, and multi-brew mixes such as the Blue Moon-and-Guinness combination. 56 high-definition TVs—including three jumbo TVs and four screens on the outdoor patio—glow with a ceaseless parade of professional and college baseball, basketball, and hockey, and live bands add to the entertainment smorgasbord on Friday and Saturday nights.
At Bulldog Ale House, frothy suds and robust spirits flow from an expansive full-service bar to complement a hearty menu of all-American pub grub. Crisp tortilla chips plunge into pots of scratch-made queso, priming palates for hearty feasts alongside other meal starters such as the supergrandeplatter, a shareable plate piled high with boneless wings, mini corn dogs, and fried favorites such as mozzarella sticks and onion rings. Like a toddler's temperament, spicy buffalo wings offer diners mild to atomic eruptions according to their tolerance, and the pub's eight signature sauces, including Cajun and lemon-pepper, also await to dress hand-breaded chicken tenders and dry beards.
The appeal of Rosannas Restaurant is twofold; chefs Carlos and Gerardo prepare sumptuous American dishes such as stuffed trout, prime-rib sandwiches, and char-grilled filet mignon that make the spot a culinary destination. On weekend nights, though, the mood shifts as patrons sing karaoke and celebrate with drinks.
Sergio Abate journeyed to Illinois from Naples with an arsenal of homemade recipes for creamy pasta dishes and Italian favorites in tow. Eager to share his culinary heritage with his new community, Sergio enlisted the aid of four fellow chefs and spearheaded Sergio’s Cucina Italiana. Here, they fold tender meats and fresh seafood into a variety of authentic pasta dishes and traditional Italian specialties, infusing meals with fresh herbs, extra-virgin oils, and generous amounts of garlic. For dessert, they whip up chocolaty cannoli dotted with dried fruit and decadent crème brûlée sprinkled in real Italian lira.
Customers await their meals at white-clothed tables in the elegant dining room, where they clink glasses of red and white international wines. They bask beneath the soft glow of chandeliers, which cast a twinkle on the colorful paintings speckling the warm yellow walls.