At six locations dispersed throughout the Chicago suburbs, Old Town Pizza Co.'s dough doyens handcraft an array of Italian edibles, including four styles of pizza—signature thin crust, double dough crimped with a hand-rolled edge, Chicago-style deep dish, and Sicilian-style stuffed pizza. Specialty pies, which comes in such varieties as the Florentine and The Butcher Block, arrive adorned with fresh spinach and spices or a choice of four meats. Chefs also tempt carb cravers with pastas, calzones, and sandwiches, including italian beef.
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Under the guidance of chef Gar Aparicio, the staff of Ti Amo Cafe Italiano crafts signature Italian dishes such as gnocchi in fresh tomato sauce and veal saltimbocca topped with provolone, prosciutto, and sage butter. Aparicio also draws on Northern Italy's abundance of fresh seafood for entrees such as sautéed Atlantic salmon, golden-fried calamari, and linguine with fresh clams.
Dark, velvet drapes, linen tablecloths, and flickering candles add to the dining area's romantic atmosphere and also set the scene for live performances by musicians. Bartenders keep the rhythm in the background, shaking cocktails in time before pouring them for guests seated at the stone-topped bar or outdoor patio.
Zio Giovanni's hardworking pizza architects and pasta chefs tantalize palates with savory pies and mouthwatering plates of traditional Italian cuisine. Ladlefuls of house-made sauce drape noodles in tasty coats of rich pomodoro, tangy puttanesca, and creamy alfredo, as flavorful toppings such as plum tomatoes, peppers, and artichoke hearts crown toasty pizzas. The charming interior tastefully frames Italian feasts with cloth-clad tables and mirrored walls, while facilitating human-chess tournaments with earth-toned checkered floors.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.