Jimano's Pizzeria's deft dough-tossers craft homemade crusts, succulent sauces, and pies layered with fresh ingredients for an oven-fresh menu of Chicago-style pizzas. Top a thin-crust cheese pizza ($15.80 for a 16") or piñata-pack a pan-baked deep-dish cheese pizza ($17.95 for a 16") with a panoply of ingredients, such as pepperoni, mushrooms, bacon, or pineapple ($2.10 per ingredient for a 16" pizza), ensuring that modest pizzas don't have to arrive at the table undressed. Cooks also create stacked delights such as the italian beef ($5.85) or the crispy buffalo chicken sandwich ($5.99); baby back ribs ($16.99 for a full slab, $14.99 for a half slab) offer carnivorous sustenance coated in a homemade St. Louis–style barbecue sauce. The pizzeria's famed bread sticks ($3.99) satisfy carb cravings alongside a slew of pasta dishes, which arrive with sides of saucy banter and cheesy dialogue.
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.
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.
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.
Nicolino's chefs assemble fresh ingredients into hearty pizzas, pastas, and Italian entrees using decades-old family recipes while patrons wager on equestrians flashing across more than 60 plasma-screen TVs. The dining room beckons nongamblers and self-wagering competitive eaters alike with dishes topped in tangy tomato-cream sauces and imported prosciutto served amid chandelier lighting. Charbroiled steaks tempt landlubbing appetites, and rock shrimp, bay scallops, and fresh scrod lure taste buds out to sea. In the lounge, a candlelit bar hosts conversations and nine self-service terminals and a live mutuel teller field bets on horses at nearby Arlington Park as well as venues across the nation. Patrons flick 17 personal plasma TVs between races and other sporting events or search for insider commentary by Mister Ed on free WiFi.
Old Town serves saucy pastas, cheesy sandwiches, and pizzas in varying dimensions. Build your own medium cheese pie on one of five crusts: thin ($12.50); double dough ($13.65); or deep dish, Chicago style, or Sicilian-style stuffed, which has all four smaller crusts stuffed inside it ($15.40 each). Choose from one of Old Town's specialty 'zas, such as a medium veggie ($19.20), barbecue chicken ($17.90), or the meat-tastic Butcher's Block ($19.20). Pasta dishes are all less than $10, and include noodley hits such as baked lasagna and chicken parmesan ($9.55 each). Old Town also specializes in subs, burgers, and sandwiches ($6.25 and under), as well as fried panzarotti and baked calzones, otherwise known as Italian Hot Pockets ($7.50–8.95).