Restaurants in Wheaton

Burrito Parrilla Mexicana treats tummies to tantalizing south-of-the-border cuisine served with a modern aesthetic. Mexican favorites mingle on a menu, such as burritos and tacos made with a choice of six meats that include beef picadillo, chorizo, and marinated al pastor pork that regularly defies physics by cooking on a vertical grill and refusing to proofread Isaac Newton’s autobiography. The restaurant’s dinner plates, such as chicken or steak fajitas, arrive at chartreuse booths inside sizzling skillets and accompanied by an elegantly plated assortment of guacamole, pico de gallo, black beans, and rice.

For more than 20 years, the sauce slingers at Baldinelli Pizza have been spinning out thin-crust pies, italian subs, and hearty pastas. More than 20 vegetable and meat toppings lounge on pizzas, the circumferences of which range from 7 inches for individual pies to 18 inches for pizzas large enough to bid to host the Olympics. Subs layer ham, salami, and turkey with provolone, tomato, and onions to create thick sandwiches that can be eaten cold or toasted. Homemade meat or marinara sauces lather up pastas such as mostaccioli, and meatballs perch atop noodle tangles before the lifting of a golden Chachapoyan idol releases them to thunder down slopes and into mouth tunnels.

Opened in 1939 as a small tavern specializing in baked ham sandwiches, Skuddlebutts Pizza outgrew two locations over the years and vastly expanded its menu. Diners observe and clap politely as the cooking staff bakes piping-hot pizzas, layers toppings onto hearty sandwiches, and prepares crisp salads inside a 2,000-square-foot display kitchen. Waiters parade thin-crust and Chicago pan pizzas into the dining room two at a time—every pizza is sold on a two-for-one basis—and juggle an assortment of sandwiches, half-pound burgers, and rubber balls. Bellies in need of a protein fix fill up with fried chicken by the bucket, ribs by the slab, and wings by the buffalo, before finishing with a sweet note of deep-dish chocolate-chip cookie or tiramisu.

Since 1980, Golden Wok Restaurant's chefs have used zero-trans-fat vegetable oils while preparing spice-filled Cantonese and Mandarin cuisine. At dinner, the restaurant's tables fill with dishes of sizzling barbecue pork egg foo young, chow mein and lo mein, and Cantonese–style lobster tails.

In 1976, an empty Elmhurst storefront became the conduit for chef Angelo Battaglia’s culinary dreams when he founded Two Brothers from Italy Ristorante & Pizzeria with his wife, Rosalia. Now grown to four times its original size, the restaurant still serves up Angelo’s original recipes, prepared under the guidance of the Battaglias' daughter, Joanne. The voluminous menu swaps between pizzas peppered with 29 different toppings and pastas served with your choice of 10 noodles and eight sauces. Waiters ferry each plate beneath rounded archways into a dining room whose white tablecloths and floral accents radiate refinement. Private party specials, including a seven-course family-style meal, feed clusters of 25 or more without the need to pry off an asteroid-sized chunk of the moon's cheese.

In a homey diner setting with stained glass and a large mural that depicts a small town, patrons perk up for the day with PC's menu of European and American breakfast and lunch fare. True to its name, PC’s offers a diverse roster of classic pancakes, which can come flecked with bacon or chocolate chips; baked with fillings such as spiced apples and peaches; or spread thin as crepes and sewn onto the elbows of sports jackets.

Not content to let pancakes hoard all the oven territory, thick-baked omelets jostle for space with hearty fillings such as portabella mushrooms, red peppers, and cheese. Fresh-squeezed orange and grapefruit juice make for a refreshing quaff, and cups of Kona coffee—specially blended for the café—send toasty aromas steaming into the air alongside carafes of real whipping cream.

Sandwiches and salads populate a lunchier section of the menu, alongside burgers such as the towering Lemont-ster burger: dual half-pound patties draped in cheddar, toasted onion strings, and thousand-island dressing.