De Carlucci's Pizzeria & Mexican Grill started out serving just pizza, but when customers told owner Carlos Cisneros that they also craved Mexican food, he acquiesced to their wishes, he told a reporter for Skokie Review. In a New York-style oven, he bakes pies with thin, crisp crusts, loading them with toppings such as shrimp and Italian sausage. Diners can also order stuffed or pan crusts, or opt for a Mexican pizza that pairs mozzarella and cheddar cheeses with taco meat, jalapenos, sliced tomatoes, and two types of olives. Baked pasta dishes, hefty sandwiches, and burritos round out the menu.
The Village Inn may look like an simple country kitchen, but the food is nothing short of gourmet. Chef and owner John A. Martino calls on his training at the Culinary Institute of America and Le Cordon Bleu to craft a menu of contemporary American Continental cuisine, which ranges from potato-crusted Chilean sea bass to a veal porterhouse topped with sautéed mushrooms. After the chef inspects the dishes for quality, presentation, and political leanings, they emerge from the kitchen to waft gourmet scents through four separate dining areas. Everyday diners sidle up to white-clothed tables amid floral carpets and drapes in the Fireplace Room, while top-shelf liquors come together to form a host of creative cocktails in the wood-lined bar. For private occasions, groups of up to 20 gather at a long oak table beneath the cozy, low ceilings of the Wine Cellar Room, and large events bask in the glow of a towering chandelier in the bright and airy expanse of The Great Room.
Pizza purveyors will devour Edwardo's all-natural pies, made with 100% pure aged cheese, crisp crust, and a sweet n' secret tomato sauce. Those perusing the menu will swiftly find Edwardo's signature stuffed cheese and spinach pizza, a two-inch-tall tasty treat packed with enough hand-selected spinach to finally let Popeye defeat Emperor Palpatine ($17.25 for 9"). Edwardo's thin-crust pizzas are just as delectable, with the Hawaiian Luau pie hosting generous chunks of pineapple, savory Canadian bacon, monterey jack cheese, and sweet n' sour sauce ($12.25 for 10"). Gobble up the Chicken Pesto Passion calzone, brimming with tender grilled meat, mozzarella cheese, and homemade pesto ($7.29), or pick up two chunky meatballs, smothered in marinara sauce and roasted red peppers ($4.79), for a kicking kickoff or a supportive side dish to your meal.
The scents of homemade pan pizzas, pastas, grilled focaccia sandwiches, fresh salads, and desserts fill the air at Father & Son Italian Kitchen. Working with recipes perfected over years of experimentation at Father & Son Italian Kitchen and Marcello's locations, chefs craft every item on the Italian-focused menu item in-house. The selections, which were developed with one of the founders of Potbelly Sandwich Shop to be prepared as quickly as possible, range from pastas to four-corner flatbread pizzas. Abbe's gluten-free menu is also available.
The sounds of revelry drift across an outdoor patio, past Candlelite's martini-glass sign, which casts a soft, warm glow that hearkens back to the eatery's opening in 1950. Regulars in their fourth decade of patronage crowd around thin-crust pizzas, built upon dough made by hand each day, and cheer on athletes on 17 flat-screen televisions. Baskets of golden-brown hand-cut fries sing their cheerful sizzles out into the dining room, where five decades' worth of art and photos leave the exposed-brick walls barely visible. Bartenders slide mugs filled with sudsy caps of Oberon and Hoegaarden down the gleaming bar to thirsty diners and physicists skeptical of a third state of matter.
Carmen's Pizza first began kneading its dough in 1979, establishing itself as a destination for authentic, Chicago-style pizza. Although the chefs still bake deep-dish pies with thick, golden crusts, they also hand-toss thinner pizzas and layer ingredients between the twin crusts of their stuffed pies. The 16-topping-strong selection includes perennial pizzeria favorites, including sausage and mushrooms, along with slightly more eclectic options such as giardiniera and pine nuts. Hearty pizzas dominate the menu, but the chefs also blanket orders of pasta with housemade tomato or cream sauces and smuggle sweetened ricotta into cannoli shells.