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.
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 buckle under the weight of mozzarella cheese and toppings such as grilled chicken and black olives, 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.
Pizza purveyors will devour Edwardo's all-natural pies, made with 100% pure aged cheese, crisp crust, and a sweet n' secret tomato sauce. Those perusing the menu will swiftly find Edwardo's signature stuffed cheese and spinach pizza, a two-inch-tall tasty treat packed with enough hand-selected spinach to finally let Popeye defeat Emperor Palpatine ($17.25 for 9"). Edwardo's thin-crust pizzas are just as delectable, with the Hawaiian Luau pie hosting generous chunks of pineapple, savory Canadian bacon, monterey jack cheese, and sweet n' sour sauce ($12.25 for 10"). Gobble up the Chicken Pesto Passion calzone, brimming with tender grilled meat, mozzarella cheese, and homemade pesto ($7.29), or pick up two chunky meatballs, smothered in marinara sauce and roasted red peppers ($4.79), for a kicking kickoff or a supportive side dish to your meal.
A Chicago establishment now celebrating its 20th anniversary, Tuscany is a one-stop shop for a delicious Italian dining experience made possible by an extensive menu of fresh gourmet fare. Pasta, like phenotypes at a genetics convention, is available in all manner of shape and size. Bite into tender morsels of ravioli della casa ($15), stuffed with veal and smothered in a four-cheese sauce, or penne pasta ($18) with seared sea scallops and light tomato sauce. Entrees come in myriad hues, including the bistecca ($30), grilled New York strip steak with roast mushroom, polenta, rapini, and olive oil. Or try the pollo arrosto ($19), bone-in chicken with roasted onion and pepper and roast potatoes in natural jus.
Established in 1990, the bar and grill formerly known as Pete's Pizza took on its new nommé de cuisine in 2008 after extending the menu to encompass burgers, sandwiches, pasta, and Greek fare from chefs Spiro Theodoropoulos and John Patouhas. The hugely varied pub fare weighs down tables in the expansive, relaxed dining room. In the adjoining bar, raucous games of darts, pool, and sudoku wait to break out. During warmer weather, diners take in fresh air on the stone patio that also provides the ideal amount of give for toe-tapping to the sporadically scheduled live music.
Forks twirl through build-your-own pastas in a wide array of sauces and toppings, which lead Pastabilities' menu of Italian fare. Portobello mushrooms, eggplant, chicken, and beef steep in warm lakes of marinara, regaling nostrils with tales of sun-soaked tomato fields and scarecrows' first steps. A full line of retail sauces and pastas crafted in-house for shipment to doorsteps begs to fill steaming pots in home kitchens, and catering trays parade pasta and panini for up to six people or three sets of Hall & Oates impersonators.