In 1966, taxi drivers Sam Levine and Fred Bartoli finally became fed up with their stop-and-go lives full of honking horns and rush-hour traffic. So they shut off their engines, handed in their keys, and took root. Along with pal George Loverde, they invested in property just off the bustling Magnificent Mile, but then didn?t know what to do with it. According to a 2004 profile in the Chicago Tribune, they got their direction when someone finally said, ?Put pizza in it.?
Though the rest is history, it wasn?t quite easy. Bartoli and Loverde came from Italian and Sicilian backgrounds, but neither knew the key to a good pizza. It wasn?t until they hired Alice Mae Redmond, the woman responsible for the dough at Pizzeria Uno, that the Gino's East Chicagoans know and love was truly born. Although Alice Mae retired back in 1989, the recipe for her flaky, golden deep-dish pizza crust lives on.
Today, Gino?s still stands at its original spot on Michigan and Superior but has also stretched to 10 other city and suburban locations. Whether dining downtown or in St. Charles, customers find Alice Mae?s signature crust piled with mounds of cheese, sauce made from vine-ripened tomatoes, and plenty of fresh toppings?from sausage and pepperoni to jalape?os and ground beef. Hot from the oven, pizzas arrive at tables snuggled inside seasoned deep-dish pans, ready to welcome a fork and knife. Thin-crust varieties are also available for those who don?t know how to work silverware, as is a bounty of sandwiches.
Papa Murphy's was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of his signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. His appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Papa John's has carefully curated a menu stocked with robust topping options to adorn blank pizza canvases. Unify bubbly discs under a blanketing of freshly cut roma tomatoes, or spice up bites with jalepeño peppers. The pizzeria imports its black olives from Spain's Herrara grove, where they peak in plumpness and accomplish astounding feats of international diplomacy before populating Papa John's pizzas. Meaty options such as grilled all-white-meat chicken, filler-free spicy italian sausage, and hickory-smoked bacon add layers of heartiness to slices, and reinforcing mozzarella with parmesan, romano, or a blend of asiago, provolone, and fontina improves the genetic robustness of cheese.
The Exclusive Company—a Wisconsin-bred music-and-movie retailer—has given the gift of song since 1956, earning a Best of Milwaukee award from Shepherd Express readers in 2011. Passionate staffers guide visitors toward sprawling collections of rock and jazz and bins brimming with DVDs, Blu-Ray discs, and loose 8mm slides from Kenny G's summer vacation. In addition to peddling new vinyl releases such as El Camino by the Black Keys and Revolver by T-Pain, the shop functions as a trading post, helping to find loving homes for preowned films and music. All used discs are carefully buffed into shape before meeting their new owners, and each comes backed by a money-back guarantee, which promises store credit if a preowned item exhibits biting tendencies. Most used CDs, DVDs, and vinyl cost less than $20.
A colonial-style brick mansion with two stories of picturesque wraparound porches and balconies greets visitors as they approach Tony & Mia's. Once inside, they’re met by the smell of pizzas, pastas, risottos, and steaks along with the approachable familiarity of homestyle Italian meals. Framed prints of famous Renaissance paintings fill the walls. And the warm glow of antique chandeliers evokes memories of sharing a Thanksgiving meal at the grandparents' farmhouse, or perhaps of stealing the neighbor's chandelier.
Head Chef Camille DiNicola wills into existence stone-baked, mozzarella-topped pizzas, slow-braised beef ravioli, and marinated Cornish hens. Her husband⎯manager Randy Piering⎯ensures the comfort and satisfaction of each guest. Diners relax with glasses of fine Italian wine and small plates as they listen to professional crooners sing Sinatra standards, or gather on the lawn to watch the expert spheroid-flinging of the neighborhood bocce league.
Michael's Italian Restaurant's kitchen cupboards are bare. Their sparseness doesn't stem from a food shortage, but from the eatery's devotion to fresh ingredients. To wit: chefs deftly knead fresh batches of homemade pizza dough daily, and they coat the disks with ladles of from-scratch pizza sauce. They simmer organic beef with fresh-squeezed lemon juice, and they fly in fresh fish from Chicago each morning before enhancing the fillets with white wine lemon sauce. In addition to traditional dishes, they've added contemporary flourishes to the menu such as gluten-free pizzas and pastas and meatballs equipped with 4G technology. Regardless of which entree guests select from the expansive menu, knowledgeable servers are always on hand to suggest pairings from the eatery's vast wine list.