No Man's Land Pizza & Grill's dough spinners quell saucy appetites with crispy thin-crust pies, slinging circular comestibles for dine-in or carryout. The menu bursts with slices, fractioning pizza and providing practice for upcoming geometry tests with flavors such as buffalo chicken, hawaiian, and the NY White, which layers spinach and tomatoes atop a garlic sauce and a sprinkling of ricotta and mozzarella cheese ($14.50–$26.99 depending on size and crust). A thin crust or Sicilian-style's thick, bready base serves as a foundation for customized pizza creations ($14.99 for a 16" thin crust or a small sicilian pan, $2–$3 for each topping), decorating dough in 21 edible accessories, such as pepperoni, blue cheese, diamonds, and pineapple.
The menu at Big Tomato Pizza tags three distinct species of pizza pie: thin, stuffed, and Chicago-style deep dish. Diners can adorn their pies with more than a dozen toppings, including pepperoni, giardiniera, and pine nuts. To entertain pintsize taste buds, the kitchen bakes pizzas into kid-friendly shapes such as dinosaurs, teddy bears, and, since they suggest clown noses and games of ring around the rosie, circles. Stuffed pastas such as ravioli and manicotti brim with creamy cheese and a choice of five sauces, and local, organic coffee couples nicely with international desserts such as chocolate cannoli.
House-made cuisine isn't supposed to be flashy, and Mario's Mondo Cafe doesn't try to impress diners with anything beyond an unwavering dedication to Old World flavors. Inspired by generations of family recipes, Chef Mario cobbles together a menu of familiar Italian staples while incorporating local and sustainably sourced ingredients whenever possible. The Chicago Tribune praised the restaurant for its commitments to tradition and unpretentious comfort food, calling the eatery, "a casual, hidden treasure."
Even the decor aims to create a cozy ambiance. Butcher paper covers the tabletops and a single shelf lines the pale orange walls, displaying a variety of homestyle mementos, such as framed pictures and bronzed kickball trophies.
The scents of homemade pan pizzas, pastas, grilled focaccia sandwiches, fresh salads, and desserts fill the air at Father & Son Italian Kitchen. Working with recipes perfected over years of experimentation at Father & Son Italian Kitchen and Marcello's locations, chefs craft every item on the Italian-focused menu item in-house. The selections, which were developed with one of the founders of Potbelly Sandwich Shop to be prepared as quickly as possible, range from pastas to four-corner flatbread pizzas. Abbe's gluten-free menu is also available.
The bistro menu at Pinstripes can be served on the lanes and courts, in the dining room, or on the outdoor patio. Fill the first frame of your meal with a small plate such as the antipasto and cheese platter ($12). Pizzas such as the sweet and savory prosciutto fig flatbread ($12) arrive on wooden planks fresh from the wood-fire brick oven. An extensive wine list taps straight into Pinstripes' cavernous wine cellar. The candy-coated chocolate martini made with real Godiva chocolate ($9) is a perfect chaser for chocolaty house-made s'mores ($6). Pinstripes' Sunday- brunch spread includes a custom Bloody Mary bar and a magical chocolate fountain where strawberries and marshmallows bathe in nummy nectar (adults $22, kids $12).
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.