No matter where you sit, there’s a good chance you’ll be in full view of the game at Harry's Sports Bar—that's because the Countryside pub encircles bar-goers with more than 10 plasma and LCD screens, three oversize projection screens, and 30 or so standard TVs. As the sound system roars with cheers and jeers during Blackhawks games and UFC matchups, guests drink ice-cold drafts and top-shelf liquor while noshing on thin-crust pizzas, sandwiches, and other menu offerings. On the off chance there’s no game to watch, Harry’s provides live entertainment of its own, thanks to three pool tables, beer pong, and trivia nights.
Though Dino’s is a pizzeria at heart, they also pride themselves in their fresh-cut fries. And just as with the pizzas, customers can deck out the fries with an array of toppings—buffalo sauce and jalapenos ignite the Spice of Life fries, and the Hungry Man fries get bulked up with ground beef, cheese, sour cream, and flannel napkins. They pair nicely with the restaurant’s half-pound Angus burgers, as well as the fresh wings. Of course, much of the menu is devoted to pizza, and diners can build their own or order a specialty pie, such as the gyros with meat, onion, tomato, feta, and gyro sauce.
“If we weren’t so stubborn we would have quit a long time ago.” That’s what Brian Mahoney told MySuburbanLife.com_’s Adam Rosen, in 2010, shortly after he and childhood pal Gianni Pincente opened Brando’s Beef in the historic depot district of Berwyn. After a lifetime of wanting to yell out gibberish from their own hot-dog stand, and plenty of trials with building codes and repairs, the duo finally opened the doors to their family-friendly eatery. Today, the best buds serve up decadent italian-beef sandwiches and sausages, hot dogs, and fresh-cut fries—all at prices that earned them a nod as a bargain eatery from _Chicago's Best. The menu includes other Chicago favorites, such as thick-crust pizzas and fresh-made lasagna. Beyond serving their typical lunches and dinners, the Brando’s crew heads to special events, alleyway meet-ups, and fundraisers with trays of beef, chicken parmesan, and mini subs.
Since 1965, The Original Arnie Salerno’s has cured pizza cravings with a menu of hearty Italian fare. Enfolded within a meatball sandwich, sauce-doused spheroids cozy up inside fresh bread under cover of melted cheese ($7.95). A team of ingredients plays atop pizzas ranging from 8 ($6.05+) to 16 inches ($19.69+), avoiding the eyes of the anchovies, forever chosen last. Dig into the lasagna's strata of fresh noodles, sauce, and cheese ($13.95) like an archeologist uncovering the secrets of the lost pizza parlors of Etna, or excavate sweet cheese from a cannoli shell ($3.50). Blue umbrellas shade people watchers at sidewalk tables, and the bar area taunts four eyes by hosting five 55-inch flat-screen televisions.
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.
The cooks at Lou's Pizza & Beef prepare a spread of Italian and American favorites, crowning pizzas with custom topping combinations, such as italian sausage and jalapeños, and stirring pots of housemade chili to pour over hot dogs. Patrons may opt to call ahead so they can take their italian-beef and meatball sandwiches home for dinner without losing their stride during marathon training.