Rosati's Pizza

Arcadia

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In a Nutshell

Baked pasta & sandwiches with house sauce & meatballs round out menu of pizzas on crusts ranging from crispy thin to Chicago-style deep dish

The Fine Print

Promotional value expires Jan 17, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Carryout only. Must use promotional value in 1 visit. Valid only at Thomas location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Baked pasta & sandwiches with house sauce & meatballs round out menu of pizzas on crusts ranging from crispy thin to Chicago-style deep dish

Choose from Three Options

$22 for a pizza meal (up to a $44.90 total value)

  • Two 14-inch crispy-thin-crust or double-dough cheese pizzas (up to a $12.55 value each)
  • Two toppings (a $2.80 value each)
  • One dinner salad (a $2.95 value)
  • One order of 12 wings (an $8.75 value)
  • One 2-liter soda (a $2.50 value)<p>

$9 for $18 worth of anything on the menu
$15 for $30 worth of anything on the menu<p>

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.

Rosati's Pizza

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.

Customer Reviews

Yum! Will definitely be going way more often
Heather K. · February 4, 2013
Keep delivering quality food and service
Gary L. · January 17, 2013
Great food and service
Kay G. · January 9, 2013

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