All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Going out for pizza is a fun way to reunite a group of friends, unlike luring them into a creepy mansion for a night of intrigue and deceit. Have fun with this Groupon.
Choose Between Two Options
- $11 for one large two-topping original-, thin-, or super-thin-crust pizza and two large soft drinks (a $22.37 value)
- $22 for two large two-topping original-, thin-, or super-thin-crust pizzas and four large soft drinks (a $44.74 value)
The menu includes pizzas with more than 20 available toppings.
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Valid only for option purchased. Dine-in only. Must use promotional value in 1 visit. Valid only at 551 W Lincoln Hwy, Chicago Heights location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Al's Beef & Nancy's Pizzeria
Al Ferreri, his sister Frances, and his brother-in-law Chris Pacelli Sr., developed their signature italian-beef sandwich out of necessity in 1938. The economic depression made meat harder to come by, so the trio of sandwich makers made their supplies last by cutting thinner slices of roast beef.
Their business started with them feeding guests at family weddings, delivering meals to local hospitals, and catering the country's first food fight, but they soon founded a more permanent curbside food stand in Chicago's Little Italy neighborhood. Despite their relatively humble beginnings, Al's Beef & Nancy's Pizzeria rapidly expanded and now boasts franchises throughout the Chicago area and across the country. The family business has garnered plentiful acclaim throughout the years, having been named Adam Richman's best sandwich in the Midwest on the Travel Channel show Best Sandwich in America in June 2012, appearing on Richman's Man v. Food and earning a place on Esquire's list of The Best Sandwiches in America in 2008.
The cooks begin every morning by roasting cuts of beef for the day, kneading fresh pizza dough, and cutting french fries with an industrial-strength laser pointer. The hearty italian-beef sandwiches can emerge from the kitchen with simple, unadorned meat or with blankets of melted cheese and spicy housemade giardiniera. The pizzas range from crispy thin-crust disks to deep-dish pies with 2.5-inch-thick crusts, supporting any combination of the 24 available toppings, which include oven-roasted garlic, baby spinach, and bacon.