Rosati?s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest?with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host?but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings (gourmet Italian sausage, pepperoni, Canadian bacon, meatball, bacon, grilled chicken, Italian beef, mushrooms, onion, green peppers, black or green olives, sliced tomatoes, fresh garlic, sauteed spinach, extra cheese, anchovies, banana peppers, hot giardiniera, jalapeno, and pineapple) cling to three crust options?double dough, Chicago deep dish, and thin crust?as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and jumbo wings, soups, classic salads, and desserts round out the menu.