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Ordering by eat24

About this business

  • Cuisine
    Pizza, Sandwiches, Italian, Subs, Catering
  • Meals
    Breakfast, Lunch, Dinner
  • Website
    rosatispizza.com
  • Price
    $$$$$
  • Hours
    Sun-Thu 10:30 AM - 10:00 PM
    Fri-Sat 10:30 AM - 11:00 PM
  • Cuisine
    Pizza, Sandwiches, Italian, Subs, Catering
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Delivery
    Yes
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Catering
    Yes
  • Vegan Options
    Yes
  • Show Less

Tips

250

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Kathie J.
Verified
Report | 2 years ago
GREAT pizza. We will be back!
Marita H.
Verified
Report | 2 years ago
Our favorite Pizza
Donald R.
Verified
Report | 2 years ago
keep up the good work. We'll definately be back.
Barbara Jane T.
Verified
Report | 2 years ago
We will order there again

From Our Editors

Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.

Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.

Rosati’s Pizza Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.

Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.

Ordering by eat24

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