A gondolier stands upright on a boat, pushing his oar through the rippling Venetian current. At his back, the sprawling façades of Italian buildings can be seen––tall arched porticos, rustic columns, and graffiti that proclaims, "Romulus wuz here." This scene characterizes Picassos’ glossy to-go menu, echoing the restaurant's emphasis on traditional Italian dishes. Here, deep-dish and thin-crust pizzas leave the oven with scattered features of pepperoni, mushrooms, and fresh-cut green peppers. The menu also offers many non-pie offerings, which range from half-pound burgers and spicy wings to housemade baked lasagna smothered in Picassos’ housemade marinara sauce.
Alberto’s Restaurant serves flavorful Italian classics and American favorites crafted by adroit chefs amid calming confines adorned with relaxing cream-colored walls and crisp white tablecloths. Served from 5 to 10 p.m., dinner parades around a cavalcade of hearty entrees, from the rich vitello porcini ($19.95) to the tangy tomato-dressed tilapia piccata ($18.95), and pasta tangles around seafood and other aliments in dishes such as the linguine calamari ($15.95) and the meaty rigatoni bolognese ($12.95).
With today's first option, two club-wielders can loop the 6,200-yard links of Phillips Park Golf Course, an 18-hole grassy monolith first braved in the mid-1920s. Bisect wide-open fairways with a well-struck drive on the club's front nine, a links-style layout advantageous for long hitters who can evade strategically placed sand-traps and roaming fairway trolls. The hilly back-nine places a higher premium on orb-mashing precision with tighter, tree-lined fairways and picturesque water hazards. Phillips Park employees will help ward off putt-defying hunger pangs with a complimentary hot dog and chips (a $6.50 value), and both divoteers will be granted a small bucket of range balls (an $8 value) to warm up before the round or use as eyeball facsimiles to terrorize gullible children at the next local carnival.
At Bulldog Ale House, frothy suds and robust spirits flow from an expansive full-service bar to complement a hearty menu of all-American pub grub. Crisp tortilla chips plunge into pots of scratch-made queso, priming palates for hearty feasts alongside other meal starters such as the supergrandeplatter, a shareable plate piled high with boneless wings, mini corn dogs, and fried favorites such as mozzarella sticks and onion rings. Like a toddler's temperament, spicy buffalo wings offer diners mild to atomic eruptions according to their tolerance, and the pub's eight signature sauces, including Cajun and lemon-pepper, also await to dress hand-breaded chicken tenders and dry beards.
Chicago Street Pizza's dough artists pile crusts with enormous helpings of fresh, tasty meats, melted cheeses, and a garden's worth of vegetables. Ten distinctive specialty pies, such as the Chicago Monster pizza, load up with canadian bacon, ground beef, fresh basil, and barbecue sauce, creating disks that work equally well as hearty meals or frisbees. As chefs prepare Italian eats, they ensure the juiciness of the beef sandwiches, the crispness of calzones, and the tang in the sauce-slathered pastas.