Specializing in thick, Sicilian?style deep-dish pizza, Jet's has indulged palates since 1978, when the eponymous Jetts brothers opened the first joint in Sterling Heights, Michigan. Crusts made from fresh housemade dough prepared daily buckle under the weight of 100% real mozzarella cheese and toppings such as grilled chicken and fresh hand-chopped vegetables, accompanied by sides such as hot wings, cinnamon sticks, or Jet's Bread topped with cheese, garlic, and butter. Stacks of meat and veggies pile onto piping-hot subs, and a variety of healthy salads helps to avoid the wrath of the Food Pyramid's ancient golems armed with giant wooden tongs.
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.
In French eclairs, German streudel, and Polish kolaczi, the bakers at Sugar Hills Bakery let their European inspiration show. Regardless of whether a recipe comes from across the Atlantic?the staff also makes cupcakes, cake pops, cookies, and wedding cakes?all of Sugar Hills? baked goods are all made with fresh, high-quality ingredients.
Adi Mor opened the first Garden Fresh Market in 1980, selling fresh produce from a 1,000-square-foot lot in Skokie, which he would stock by taking 2 a.m. trips to Chicago's South Water market. Today, Garden Fresh Market sprawls over six suburban locations, where fresh produce from apples to zucchinis is still procured daily.
Grocery items range from fresh meat from Midwest famers to a wide selection of ethnic foods and national brands. The deli slices meats and cheeses both domestic and imported, and house-made seasonal salads and main courses make bringing dinner home easier than stealing it from a neighbor's windowsill. Many of the market's online recipes have even made it onto NBC5, giving its cooks their share of 15 minutes of fame.
Built by high-school sweethearts Maurie and Flaurie Berman in 1948 and still owned and operated by the Bermans, along with their children and grandchildren, Superdawg Drive-In serves up its take on the classic American hot dog alongside a menu of original drive-in favorites that have earned it feature spots on the Travel Channel and Food Network. The namesake Superdawg vanquishes hunger with an all-beef Chicago-style hot dog flanked by sidekicks of mustard, piccalilli, kosher dill pickle, chopped spanish onions, and hot peppers. Each Superdawg arrives on a poppy-seed bun with the signature fresh hand cut crinkle-cut Superfries.
In classic drive-in style, Superdawg Drive-In eases the treacherous hiking associated with most dining experiences by allowing customers to order from their cars, with a swift carhop making edible deposits. Both locations feature the iconic Maurie and Flaurie rooftop hot-dog statues, still flirtatiously winking at one another and begging for fries after all these years.
The sandwich engineers at Rammy's Sub Contractors infuse savory breadstacks with house-made chipotle mayo and horseradish mayo. Meat mavens slow-roast Italian beef to lay the foundation for sandwiches including the Rammy's Radical, which houses a potent triumvirate of pesto, garlic spread, and provolone cheese. Guests can order at a counter backed with orange and black construction stripes, then settle into booths to dig into gargantuan oven-baked sandwiches with the help of tableside forklifts.