Zuccarelli's chefs have been serving fine Italian dishes for nearly three decades, but their recipes date back much further. Every day, they re-create carefully crafted homemade pasta, buttery sauces, and savory meats that have been shared at Italian tables for centuries. The cooks expertly render innovative interpretations of these time-honored dishes, tending to pans of simmering veal, chicken, and seafood, and tossing pizza crusts with gourmet toppings and cheese.
In the dining room, diners linger over last sips of wine and final bites of homemade tiramisu. A Romanesque column towers over the room, beaming down on rows of cushy booths and walls lined with artwork. On Thursday, Saturday, and Sunday evenings, a guitarist serenades guests with authentic Italian music and 1980s video-game themes upon request.
Pies slathered in homemade sauce bake to a crisp, golden finish over hot embers inside ovens at Giovanni's Coal Fire Pizza. 15 homemade Italian dinners, authentic pastas, chicken dishes, sandwiches, and salads top tables inside both locations, which each sport exposed-brick walls and a bevy of flat-screen televisions.
The cooks at Cannoli Kitchen shepherd every plate from conception to consumption on the premises to fill their menu with fresh pizzas, pastas, and Italian desserts to feed parties of any size. Large tomato-basil pies ($17.99) eclipse tables and stars that are 18 inches in diameter, and pasta prisms of baked meat lasagna ($8.49) arrive flanked by a slice of garlic bread and a house salad or side of escarole and beans. Families can sit in or pick up spinach and broccoli stromboli ($6.49) and bubbling eggplant-parmesan subs ($6.99) to munch on in the comfort of their home. Crown meals with a toothsome top hat of creamy, chocolate-dipped cannoli ($2.79 each, $27 dozen). From the catering menu, a large tray of spaghetti marinara ($55) serves 10–12 hungry noodle twirlers, and orders of mozzarella sticks ($45) arrive in 50-piece increments to stock parties or edible Jenga tournaments.
Jimmy Jax sports saucy and savory lunch and dinner menus that boast a boney bounty of baby-back ribs from the award-winning ribsperts at Michelbob’s ($9.99 half rack, $14.99 full rack), alongside other sauceable, sliceable palate pleasers. Chomp down on a Chicago-style thin-crust or new deep dish pizza loaded with cheeses imported from Italy and Wisconsin ($7.99–$14.99 for thin-crust or $10.99–$18.99 for deep dish) and covered with your choice of tasty toppings ($1.49 each), ranging from Italian sausage and Genoa salami to ethnically ambiguous tomatoes, green peppers, and anchovies. Lunch and dinner plates include comforting mouthfuls of smoked barbecue pulled pork ($7.99) and melt-iculously viscid five-cheese macaroni ($7.99 dinner), and suppertime combos ($11.99) pair the restaurant's signature rib-sticking rib racks with one of six other signature tastes (served with a garlic knot and choice of three sides).
Andrew Garavuso occasionally leaves his post as chef at Sicilian Oven to display his culinary abilities. In one appearance on NBC 6's morning show, he passed out samples of his eatery’s wood-fired pizzas and cooked mussels in white wine sauce. Back on the home turf of his kitchen, chef Garavuso stands over steaming pots of house-made sauces and cuts from-scratch pasta dough into strips of linguine or sheets to write lasagna recipes on. Around him, wood-fired pizzas emerge from ovens, steam pouring from fresh-made dough in golden circles or the square shape that is traditional for Sicilian pies. Tomatoes imported from Italy support toppings, such as olives, fresh basil, steak, sopressata, and gorgonzola.