When most people think of Chicago-style pizza, they probably imagine a dense, deep-dish pie weighed down by an inches-thick layer of cheese. But the chefs at Nicolo's Pizza point to a different definition offered up by famed Chicago film critic Roger Ebert. In an interview with Vanity Fair , Ebert estimated that as much as 85 percent of Chicago's pizza is built upon a thin crust, and that what really sets the city's pies apart is the homemade sauces, sausages, and crusts cooked up by Chicago's abundant Italian population.
That's exactly the type of Chicago-style pizza that Nicolo's has been dishing up for more than 30 years, using recipes born generations ago in Italy. Each thin or hand-rolled crust is made fresh every day, topped with a choice of sauce such as traditional red, alfredo, or garlicky extra virgin olive oil, then baked in an authentic stone-bottom oven. Patrons can choose their own ingredients––which range from housemade italian sausage to artichoke hearts and green chilies––or choose one of the shop's specialties such as The Big Cheese, a gooey combination of mozzarella, provolone, parmesan, bleu cheese, and ricotta, or the Hawaii Five-O, topped with chicken, red onions, and pineapple, layered between teriyaki sauce, mozzarella, and a signed photo of Jack Lord. Beyond the pizza pan, chefs painstakingly assemble layers of fresh noodles, ricotta, and sauce into classic meaty or vegetarian lasagna and slather chicken wings in a variety of sauces, including pomegranate chipotle and thai peanut.
Sazza's delicious mission is to bring delectability at a minimal environmental cost, starting at the top with as many organic, locally sourced ingredients as possible, all the way down to the free-range artichokes, recycled soda-can patio furniture, biodegradable cups and glassware made from wine bottles, and you-degradable pizza and salads. Sazza staffers even wear recycled tees that have been donated by customers (in exchange for a discount) and re-branded with the Sazza logo for new life in wear.
Pairing classic Grecian tastes such as moussaka and gyros with plentiful plates of pasta and foldable slices of New York–style pizza, Bucci’s menu sates appetites that call from both sides of the Atlantic and the Adriatic. Start an edible exploration of the Greek isles by nibbling Mediterranean morsels such as spanakopita with tzatziki ($8.50), or fan the flames of desire and cheese by feasting upon salty samples of saganaki ($8). Traditional white pizzas ($18.50 for 18”) come topped with olive oil to satisfy groups of slice-loving sauce-eschewers, and an authentic greek gyro ($6.50) caters to mathematical meat-seekers, featuring savory slices crafted from 90% beef and 10% lamb before being wrapped in pita, tzatziki, and delicious hubris. Greek salads, fresh sandwiches, and homemade entree-sized specialties round out the treaty of traditional tastes, and the quaint atmosphere invites diners to linger over cannoli ($4.50), baklava ($3.75), or postdinner conversations regarding the Homeric origins of the Arnold Palmer iced tea.
A collection of neighborhood pizzerias with fresh American Italian food, addictively wonderful breadsticks and the best good-value Italian wine list in town. Known for craveable meatball subs and many savory vegetarian options, Pasquini’s really hits the spot with the best pizza and best lasagna in Denver.
Royal Gorge Tavern's menu lists New Jersey–style pizzas made with homemade dough, foot-long sandwiches topped with Thumann's antibiotic-free meat, and cavernous salad bowls. Fill mouths or pockets with fried mac 'n' cheese ($5.95) before styling your own 12-inch ($10+) or 16-inch ($14+) pie, denouncing gluten with a gluten-free pizza ($11.99+), courting a calzone ($10.95+), or trapping a wild salad ($6.95+). The 12-inch Yeti, a sandwich piled with Thumann's italian lunchmeats, cheeses, lettuce, onions, sweet peppers, and dressing, doubles as a paperweight ($10.95). Traditional hot and cold sandwiches come in half ($5.95) and whole ($6.95+) varieties and pair well with frothy sips of Odell microbrews ($4.50), Guinness drafts ($5), or a glass of Ecco Domani pinot grigio ($6).