For more than four decades, the Salerno family has been catering to peckish Chicagoans' cravings for fresh, homemade Italian cuisine. Michael Salerno's Pizzeria in Glenview continues the family tradition, specializing in Southern Italian comfort fare, as well as customizable thin- and thick-crust pizzas. The menu showcases a lip-smacking litany of authentic dishes and saucy specialties, including the seafaring linguine with mussels ($13.95) and the sautéed veal scallopini, replete with garlic, mushrooms, and onions ($16.95). Ricotta-and-mozzarella-stuffed shells with marinara or meat sauce ($10.95) provide a cheesy counterpoint to baccala, baked fillets of codfish with black olives, capers, onions, and sliced potatoes ($13.95). Meat-free diners can feast on vegetarian paninis ($7.50), and meat-loving diners can stuff maws with meatball sandwiches ($6.50). Salerno's offers dough-disk aficionados a completely personalized pizza experience, allowing diners to choose between thin and thick crust, as well as a hodgepodge of fresh toppings. Create an aromatic and amorous atmosphere with a large cheese pizza ($16.50) piled with fresh garlic, hot giardiniera, anchovies, and onions ($0.75 per topping), and conclude your meal with a sweet bite of a homemade cannoli ($2.50 each) or gelato ($3.95 for a small) before carving your initials into your significant other’s smartphone.
Stuffed deer antlers, a large canoe suspended from the ceiling, and carvings of bears surround diners at Bill's Pizza & Pub. The northwoods seeps indoors at the venerable pizza place, which exhibits the idiosyncratic decor of a lodge. The wood-grained eatery first established its novel dining room more than 50 years ago, when its founder and namesake converted a garage into a roadside pizza joint. There, Bill and his wife, Pat, devised the double-decker pizza that still emerges piping hot from the kitchens at two locations. Both locales exhibit the same relaxed setting, in which families can scarf double-decker slices and freely toss peanut shells to the floor or out windows at mounted policemen.
Jimano's Pizzeria's deft dough-tossers craft homemade crusts, succulent sauces, and pies layered with fresh ingredients for an oven-fresh menu of Chicago-style pizzas. Top a thin-crust cheese pizza ($15.80 for a 16") or piñata-pack a pan-baked deep-dish cheese pizza ($17.95 for a 16") with a panoply of ingredients, such as pepperoni, mushrooms, bacon, or pineapple ($2.10 per ingredient for a 16" pizza), ensuring that modest pizzas don't have to arrive at the table undressed. Cooks also create stacked delights such as the italian beef ($5.85) or the crispy buffalo chicken sandwich ($5.99); baby back ribs ($16.99 for a full slab, $14.99 for a half slab) offer carnivorous sustenance coated in a homemade St. Louis–style barbecue sauce. The pizzeria's famed bread sticks ($3.99) satisfy carb cravings alongside a slew of pasta dishes, which arrive with sides of saucy banter and cheesy dialogue.
Chicago's Pizza's menu boasts thin- and stuffed-crust pizzas alongside classic Chicago–style sandwiches, wraps, and salads. Specialty pizzas boast toppings such as ham, pepperoni, bacon, and sausage or tomato, onions, green peppers, and mushrooms. Chicago–style hot dogs are piled with toppings, and calzones reveal delectable fillings.
In 1966, taxi drivers Sam Levine and Fred Bartoli finally became fed up with their stop-and-go lives full of honking horns and rush-hour traffic. So they shut off their engines, handed in their keys, and took root. Along with pal George Loverde, they invested in property just off the bustling Magnificent Mile, but then didn’t know what to do with it. According to a 2004 profile in the Chicago Tribune, they got their direction when someone finally said, “Put pizza in it.”
Though the rest is history, it wasn’t quite easy. Bartoli and Loverde came from Italian and Sicilian backgrounds, but neither knew the key to a good pizza. It wasn’t until they hired Alice Mae Redmond, the woman responsible for the dough at Pizzeria Uno, that the Gino's East Chicagoans know and love was truly born. Although Alice Mae retired back in 1989, the recipe for her flaky, golden deep-dish pizza crust lives on.
Today, Gino’s still stands at its original spot on Michigan and Superior but has also stretched to 10 other city and suburban locations. Whether dining downtown or in St. Charles, customers find Alice Mae’s signature crust piled with mounds of cheese, sauce made from vine-ripened tomatoes, and plenty of fresh toppings—from sausage and pepperoni to jalapeños and ground beef. Hot from the oven, pizzas arrive at tables snuggled inside seasoned deep-dish pans, ready to welcome a fork and knife. Thin-crust varieties are also available for those who don’t know how to work silverware, as is a bounty of sandwiches.