Chicago Street Pizza owner Emin Aljic wants you to have as many toppings on your pizza as you want. Though it takes 40 minutes for each deep-dish pie to bake, he makes sure the wait is worthwhile by letting patrons choose any number of his 16 available toppings for one fixed price. In addition to the monstrous Midwestern-style pies, diners can also pile thin-crust pizzas with their favorite ingredients or let the chefs anoint either crust style with one of their specialty topping combinations. A BYOB policy rules the dining room, which reflects the menu's Chicago vibe with Cubs and Blackhawks posters and italian-beef sandwiches delivered to tables via ferris wheel.
Con Queso slakes Sonoran thirsts with a menu of contemporary Latin fare. Diners can alleviate appetites with a chimichanga, a flavorful deep-fried flour-tortilla pouch stuffed with your choice of grilled beef or chicken strips, onions, and bell peppers, and served with sour cream, homemade roasted salsa, and guacamole ($8.99), or the pollo monterey, a tasty dish of marinated chicken served with spinach and mushrooms snuggling atop a poblano-pepper bed, under a blanket of monterey jack cheese ($9.99). Con Queso maintains an inviting atmosphere ripe for a celebratory bite to eat after surviving a self-performed root canal.
Owner Shawn Danapong spends a lot of time in Thai Pan’s kitchen, where he proudly observes his team of chefs doing what they do best: seasoning curries, stirring pots of soup, and baking heaps of shrimp in a clay pot. The resultant plates of steaming Thai fare make their way to a dining area filled with soft music and small plumes of vapor that swirl above pad thai, fried rice, and stir-fried veggies doused in oyster sauce. As diners dip into the generous portions and help themselves to BYOB libations, a small fleet of televisions flickers to life with sporting events.