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.
Carmen's Pizza first began kneading its dough in 1979, establishing itself as a destination for authentic, Chicago-style pizza. Although the chefs still bake deep-dish pies with thick, golden crusts, they also hand-toss thinner pizzas and layer ingredients between the twin crusts of their stuffed pies. The 16-topping-strong selection includes perennial pizzeria favorites, including sausage and mushrooms, along with slightly more eclectic options such as giardiniera and pine nuts. Hearty pizzas dominate the menu, but the chefs also blanket orders of pasta with housemade tomato or cream sauces and smuggle sweetened ricotta into cannoli shells.
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.
Papa Saverio's bill of fare has awakened appetites with cheesy, sauce-draped Italian fare alongside familiar American eats since 1998. Now with more than 20 locations, the menu reflects years of fine-tuning. A rotating deck oven evenly fires five types of fresh, hand-tossed and hand-braided pizzas crust, and their signature cheese is hand-mixed as it matures, giving it a rich consistency that melts over pastas and subs. Bone-in finger foods lean on savory condiments such as barbecue sauce and ranch dressing, whereas many of the meaty sandwiches are built to need little to fortify their flavor beyond their giardiniera flying buttresses.