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 three crust options—crispy thin, double dough, Chicago-style — as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot. Jumbo wings and boneless wings have their own battle as the favorite appetizer. At this location, 52 Large Screen TV's and 4 - 130" video screens scatter the walls so your favorite team is always available.