Vasco Marconi immigrated to Chicago from a small town in Tuscany in 1959, bringing his wife, his son, and a slew of authentic recipes with him. He opened an Italian restaurant on the west side of Chicago, where it prospered until his retirement in 1997, when John Marconi took on his father's torch and moved the eatery to La Grange. Since then, the Marconi family has kept the family recipes alive in their bustling, family-style restaurant through frequent practice and routine cookbook séances. John still oversees the menu, paying homage to his father’s original recipes with homemade meat ravioli, chicken vesuvio, and a bounty of seasonal specialties.
Salerno Pincente's owners, Andrew Salerno and Frank Pincente, bask in the happy clatter of pots and pans as chefs forge a menu of Italian cuisine. Under the dining room's hanging lights, chicken, steak, veal, and seafood fuel chatter and toasts, and long pasta strands cling to a variety of sauces, setting forks twirling. On sunny days, glasses clink merrily on an outdoor patio, and Trackside OTB provides equine entertainment more enjoyable than a slideshow of Mr. Ed's vacation.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Chef Faustino Giron, a longtime Brookfield resident and owner of eight restaurants in the Chicagoland area, decided to open Giron's to supply his hometown with signature stuffed-crust pizzas and crispy thin-crust pies. Specialty toppings such as italian beef and hot giardiniera can ornament pizzas split between families of diners or families of accountants. The kitchen also creates towers of house-made lasagna and full slabs of ribs brushed with thick barbecue sauce. Inside the dining area, yellow walls display paintings of bustling chefs and red accent walls offset the full bar.