At Udi's, you'll find more than a dozen wood-fired pizzas, plus a wide variety of appetizers, salads, and desserts. Start with the hummus plate ($6), served with vegetables and house pizzetta, or wood-fired olives with balsamic ($4). Udi's offers an extensive offering of specialty pizzas. Try the mushroom with mozzarella, taleggio, Parmesan, and truffle oil ($14), or the soprasetta ($15) with dry-cured fennel salami, whole-milk mozzarella, and parsley.
Flavorsome ingredients and fresh, handmade dough marry in gourmet specialty pizzas such as Mr. C's Meat Lover's Stuffed Pizza Pie (pepperoni, salami, sausage, meatballs, beef, ham, and five cheeses, $18.49 for a 12-inch pie), the hot and spicy barbecue chicken ($12.49 for a 12-inch), and the vegetarian Pizza Bianca (Alfredo sauce, mozzarella, parmesan, romano, fresh basil, black pepper, and black olives, $11.49 for a 12-inch). Indulge in a plate of impeccably prepared pasta such as baked ziti ($10.99), or use this Groupon toward a family-sized portion of meat tortellini ($32.99 for four servings). Italian entree specialties include fettuccini Alfredo with shrimp ($9.99), spaghetti with clams tossed in either a light garlic-butter sauce or classic marinara ($10.99), and eggplant parmesan served with a side of spaghetti, garlic bread, and salad ($9.49). Subs, spicy wings, salads, and desserts round out the menu into a nicely round circle tastier than a traffic circle or rutabaga crop circle.
Pizza Public’s dining area takes on two different looks during any given business day: it’s a family-oriented "craft" pizzeria by day and turns into a full lounge and bar at night. Amid soft lights and flat-screen TVs, daytime diners and families nibble on house pizzas fresh from the kitchen that can be decked out in traditional pepperoni or more daring toppings such as goat cheese or mango. When the sun goes down, the eatery’s bar comes to life as patrons sip on cocktails or a large selection of Colorado craft beers. The full menu is available all day, with gluten-free options for all pizzas and a tapas list that includes bruschetta and the eatery’s inventive prosciutto puffers.
It might be obvious, but basil is a signature ingredient at Basil Doc’s Pizzeria. The restaurant’s staff members use the green leaf for just about everything, whether its blended into their sauce, scattered atop their pies, and thrown at weddings if they run out of rice. Basil Doc makes their pizzas, calzones, and panino the same as they have since 1996, when the original location opened in the Washington Park neighborhood. The operation has expanded to include three additional spots, all of which exemplify Basil Doc’s philosophy of serving the freshest ingredients and minimizing their environmental impact. At each location, vegetables are sliced fresh daily, and sauces and dough get crafted from scratch to create specialty pies ranging from the Florentine, a combination of eggplant and spinach, to the Fargo, a white pie topped with grilled chicken, pine nuts, and green chiles.
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.
City Pizza’s pie-tossing chefs deliver made-to-order, square-cut St. Louis–style pizzas to hungry patrons, covering each doughy delight in custom toppings. St. Louis's signature provel melts into a cheesy embrace around toppings such as canadian bacon, roasted green chilies, or Italian-seasoned tomatoes, adding international flair to each pie and stamping mouth passports. Fresh-rolled dough props up topping piles with cracker-thin crispness, and hand-crushed spices lend fragrant, flavorful body to the signature sweet sauce. To cram overtime taste-play into the Game Day package, fryers kiss beef-filled raviolis to a golden-brown perfection, before the toasted noodles receive a dusting of parmesan and a place kick straight into waiting mouths.
Buenos Aires Pizzeria's menu was crafted outside of the pizza box. Try an empanada ($2.05 each) filled with a mouthwatering meat such as beef or chorizo, or choose one of their veggie empanadas, including blue cheese and onion, corn, and margarita (tomato, basil, and cheese). You can also opt for an order of canastitas, better known as open-faced empanadas ($2.90 each). Venture down the menu with a warm sandwich, such as the Cuban (ham, pork, swiss, pickles, mustard, and mayo, hot pressed on Cuban bread, $8.30), Media Luna (ham and cheese oozed between flaky croissant, $5.65), or a meatball sub (with tomato sauce, oregano, and chunks of mozzarella, $7.90).