The chefs inside Godfather?s Pizza?s kitchen crown Original, Thin, Mozza-Loaded, and Gluten-Free crusts with fistfuls of more than 15 meat and veggie toppings. Predesigned pies simulate the flavors of other foods in configurations such as the Bacon-Cheeseburger Pizza with beef, bacon, cheddar, pickles, and onions. Sandwiches and hot wings round out feasts. In the dining room at some locations, ice clatters cheerily from Coca-Cola Freestyle machines, which dispense more than 100 flavors of soda as well as resum? advice for robot bartenders. Delivery drivers bustle past, filling orders or toting catered fare, and Godfather?s Pizza brims with happy chatter during field trips that introduce students to the pizza-creation process.
Even with Chicago's skyline some 300 miles away up I-80, the taste of Felix and Oscar’s deep-dish pizzas seem to bring it into focus. Its chefs pile up to 15 toppings on their authentic Windy City–style pies, layering Hormel bacon, pepperoni, and Graziano’s italian sausage beside less traditional add-ons, such as sauerkraut or shrimp. They ladle housemade meat sauce atop regular or gluten-free pasta and supplement their comestibles with imported beers and California wines. For diners on the go, Felix and Oscar’s allows customers to place their orders ahead of time to reduce the time they have to wait in the seating area. The pie-smiths also keep galas well fed with their in-house party rooms or offsite catering.
Angelo's Pizza's sunlit dining room fills with the aroma of thin crust pizzas baking and Cincinnati-style chili simmering. As specialty thin crust pies rise within a vintage 1947 oven, pots of what the Des Moines Register called "great melting pot chili" bubble on stoves. In the Cincinnati tradition, customers can order the sweet, thin concoction with cheese, spaghetti, diced onions, kidney beans, or shredded Ohio road atlases. Co-owner Mark Nicola brought the dish to the restaurant, drawing on his childhood devotion to the Cincinnati Reds and fondness for their home city's unusual breed of chili.
In the Italian mountain town of Scala Coeli, Vanessa Lacona-Devine's grandmother learned the secret recipes of her own grandmother, making dishes with veggies plucked fresh from the family garden. Since 1995, Vanessa and her culinary team have drawn on her grandmother's example by crafting those same recipes—plus many of their own—at Bambino's Restaurant. For the most part, the eatery's massive dinner menu sticks to Italian classics, from chicken breast stuffed with cheese and ham to housemade pizzas crowned with shrimp and zucchini. The cooks even pile some of their favorite flavors—including eggplant parmesan and housemade cavatelli with alfredo sauce—into 12 casseroles topped with mozzarella cheese.
Whether they’re hungry for the crack of the bat, the snap of the shoulderpads, or the swish of the net, sports fans flock to The Stadium Grill & Bar whenever a big game beckons. There, multiple televisions broadcast major matches from across the sporting world while the kitchen's grill sizzles away at tender morsels of chicken or brisket slathered in Cookie's Sweet Hickory BBQ sauce. The bar's burgers come covered in gourmet toppings such as bacon, sautéed mushrooms, or a handful of smaller burgers. Baskets of wings challenge taste buds with six different hot-to-not flavors that are easily washed down with bottles of Coors, Newcastle, or Sierra Nevada. The bar doesn't just serve beer, though. Exotic shots mimic famous flavors, such as oatmeal cookies or girl scout cookies, and ursus Icelandic vodka turns fruit punch and sodas into international concoctions.