Though infamous for his criminal cunning, John Dillinger was finally brought down by his weakness taking dates out for Chicago-style pizza and a movie. Succumb to a savory weakness with today's Groupon: for $10, you get $20 worth of gourmet Chicago-style pizza and drinks from Nicolo's Pizza in Capital Hill.
For more than 30 years, the stalwart spinners at Nicolo's Pizza have flown saucers of family-recipe, Chicago-style pizza to Denver domiciles. The recently added dining room and bar offers a new venue in which to enjoy an expansive menu of flavorful Italian favorites. Cheese-craving architects can construct their own wonder wheels ($7.99–$13.99), dabbing from a palette that includes red marinara, pesto, and wing sauces such as passion-fruit habenero. Dot your edible oeuvre with toppings such as homemade sausage, blue cheese, artichoke hearts, and green chile ($1–$1.75 each). Time-tested specialty pizzas are available, and any pie may be transmuted into calzone form. The radius-phobic can indulge in unrounded eats such as angel-hair spaghetti ($5.99) with homemade sausage (add $3.50) or a slow-braised italian beef sandwich ($7.99).
Enjoy Nicolo's myriad sauces while keeping yourself well sauced with the available wine, draft beers, or mixed drinks. As the flat-screen-decked bar area streams sports, C-SPAN reruns, and more, the pool table and video-game collection provide more tangible forms of amusement.
When most people think of Chicago-style pizza, they probably imagine a dense, deep-dish pie weighed down by an inches-thick layer of cheese. But the chefs at Nicolo's Pizza point to a different definition offered up by famed Chicago film critic Roger Ebert. In an interview with Vanity Fair , Ebert estimated that as much as 85 percent of Chicago's pizza is built upon a thin crust, and that what really sets the city's pies apart is the homemade sauces and crusts cooked up by Chicago's abundant Italian population.
That's exactly the type of Chicago-style pizza that Nicolo's has been dishing up for more than 30 years, using recipes born generations ago in Italy. Each thin or hand-rolled crust is made fresh every day, topped with a choice of sauce such as traditional red, alfredo, or garlicky extra virgin olive oil, then baked in an authentic stone-bottom oven. Patrons can choose their own ingredients––which range from artichoke hearts to green chilies––or choose one of the shop's specialties such as Buffalo Pie, a ranch-based pizza topped with chicken, celery, carrots, and mozzarella, or the Besto Pesto with Chicken, featuring chicken, black olives, artichoke hearts, and provolone cheese with a pesto sauce. Beyond the pizza pan, chefs painstakingly assemble layers of fresh noodles, ricotta, and sauce into classic meaty or vegetarian lasagna and slather chicken wings in a variety of sauces, including pomegranate chipotle and thai peanut.