Since serving its first slice in Chicago in 1970, Nancy's has been winning over pizza enthusiasts with an expansive menu of thick- and thin-crusted dough disks along with hearty sandwiches. Slip into Italian elation with an appetizer-piquing Garbage salad, whose crusty bread-bowl confines contain fresh greens, pepperoni, canadian bacon, and mozzarella ($8.70). Nancy's dough, which is made from scratch each day, serves as an immaculate foundation for redolent herb-laden sauce prepared with sweet sun-soaked plum tomatoes. The sausage thin-crust pizza nurtures the hunger pains of cartoon steamroller victims ($16.85 for large) and inspired culinary alchemists can construct a pie from 27 available toppings, which include feta, bacon, shrimp, and roast beef. The herculean selection of sandwiches includes The Godfather, a mozzarella-bedecked mountain of italian beef as surprisingly tender as Mr. T's poetry ($6.30).
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.
Park Street's candlelit, brick-walled interior plays host to a menu of artfully presented, upscale pasta dishes, steaks, and daily fish specials, and an extensive wine list and specialty cocktail menu. A half-dozen charbroiled oysters can be dipped in parmesan garlic butter ($12.95), and juicy tomatoes and cool cucumbers complement crunchy bruschetta ($8.95) for pre-meal noshes. Signature dishes, such as the 8oz. cracked black pepper crusted filet, basking comfortably in a portabella veal sauce ($29.95), and pretzel crusted chicken in a dijon butter sauce ($18.95), occupy the majority of stomach city. Complete a meal with a lavish, homemade dessert, such as death by chocolate, a rich fudge-cake dingy perched atop a lake of raspberry sauce.
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.
Checkered tablecloths and vintage black-and-white photos from the 1940s evoke small-town Tuscany at Lauretta's Italian Bake Shop & Cafe, whose chefs have assembled authentic Sicilian-style cuisine for more than 30 years. Homemade pomodoro sauce mingles with the porcini mushrooms and caramelized onions that fleck risotto, and fresh baby clams or mussels frolic through linguine entrees. To create paninis, chefs crown toasted ciabatta bread with such accoutrement as jarlsberg swiss cheese, yellowfin tuna imported from Italy, and childhood memories of revered measuring cups. Diners complement bites with Italian beers and wines, including a crisp, fruity prosecco and a medium-bodied chianti, whose tart red-fruit and chocolate flavors pair well with spinach ravioli and still-life paintings of Hershey's bars.A family-owned Chicago bakery furnishes the eatery's fleet of traditional italian pastries, such as cannoli and more than 30 kinds of italian cookies. Lauretta's Italian Bake Shop & Cafe also proffers comprehensive catering spreads, dishing up pans of lasagna, ravioli, and chicken marsala that can feed 15 partygoers or more, or custom orders that can sate finicky flatware.
The slice-savvy staff at Wa-Pa-Ghetti’s Pizza slather sauce made with vine ripened tomatoes atop the handcrafted crusts of thin, thick, and stuffed pies. More than 20 toppings mingle on pizzas, which are always made to order and emerge from ovens about half an hour after diners send orders via carrier kites into the kitchen. Chefs also assemble 15 kinds of sandwiches and a host of American fare to round out the menu. Barbecued ribs and chicken are slathered with the house sauce, and baked potatoes come adorned with edible topping toupees in combinations inspired by Italian and Mexican cuisines or loaded with a custom combination.