Chicago Street Pizza's dough artists pile crusts with enormous helpings of fresh, tasty meats, melted cheeses, and a garden's worth of vegetables. Ten distinctive specialty pies, such as the Chicago Monster pizza, load up with canadian bacon, ground beef, fresh basil, and barbecue sauce, creating disks that work equally well as hearty meals or frisbees. As chefs prepare Italian eats, they ensure the juiciness of the beef sandwiches, the crispness of calzones, and the tang in the sauce-slathered pastas.
At Rosati's, specialty pizzas cavort with traditional pastas across a sprawling smorgasbords of Italian cuisine on the Northbrook menu, Carol Stream menu, and Gilberts menu. Equipped with a family recipe more than a century old, the pie personnel spin Chicago-style deep-dish disks ($13.20–$15.50 for 14", depending on location) with chunky tomato sauce and deliciously gooey cheese slathered upon a buttery, pan-cooked thick crust. Unlike horror films starring frozen vegetables, the Rosati's Monster pizza ($13.50–$14.75 for 10") terrifies hunger pangs thanks to its hearty ensemble cast of nine toppings. Engage grub receptacles with the baked mostaccioli ($5.50–$5.99), a mozzarella-infused Old World pasta dish, or feed 4–6 geologists with the complex layers of the family-style baked lasagna ($20.95–$24.99).
At RoccoVIno's, a dish can never be too Italian. That's why you can order a pizza—already an Italian staple—in Italiano style, crowned in spinach, tomato, and three types of cheese. Customers add their own personal touch to the pizzas, too, choosing from thin crust, classic pan, and stuffed-crust deep dish styles, or select a specialty pizza such as the Margherita, Veggie Delight, or il Paisano. The pasta dishes are similarly customizable, filled with noodles from farfalle to rigatoni and drizzled in a choice of 10 sauces. These include a spicy tomato sauce made from only tomatoes that look like winking faces. Other gourmet Italian dishes include seafood risotto mixed with scallops, calamari, and shrimp, filet mignon, topped with a chunk of gorgonzola cheese, chicken or eggplant parmigiana, lasagna, and baked mostaccioli.
In 1956, butcher's son Mike Caringella and artist Armand Christopher decided to try their hand at the restaurant business. They decorated the dining room with Armand's art and filled the menu with Mike's family recipes. The combination proved successful, and the eatery still dishes classic Caringella Italian cuisine almost 60 years later, including original pizza pies with homemade sauce.
After years of selling their thin-crust pies with varying degrees of success at Guy?s Pizza, Italian-born Nancy and Rocco Palese decided to change things up. Rocco traveled back home to Italy to get a long-held family recipe for an Easter pie called scarciedda. He wasn't trying to add the pastry to the menu, rather, he had the idea of creating a pizza modeled after the scarciedda.
The resulting product was a stuffed pizza?gooey cheese, marinara sauce, and toppings galore tucked into a pizza crust?and they soon introduced their creation at a new venture, Nancy's Pizza. In the decades since its opening, the eatery has won handfuls of awards, including Best Stuffed Pizza by Chicago magazine.
When they're not crafting stuffed or original thin-crust pizzas, the pizzeria?s chefs can be found doing jazz hands and cooking platefuls of creamy fettuccine alfredo and Italian-influenced sandwiches stuffed with roasted Italian beef and melted mozzarella cheese.
Every course of a traditional Italian meal can be found on the menu at Evviva Pizzeria & Cafe. Appetizers such as fried calamari and caprese salad rev up appetites for heartier dishes, such as the Italian deli sandwiches, sauce-drizzled ravioli, or chicken saut?ed with mushrooms and marsala wine sauce. For family-style dishes, they craft a handful of traditional Chicago-style pizza?including a gluten-free version?that range from the traditional Margarita to the unorthodox Capone, topped with Italian beef and hot giardinera. Classic desserts such as flaky cannoli and creamy gelato, along with espresso drinks create the perfect end to a meal.