Enjoy freshly prepared salads, soups, sandwiches, and pizza made from simple and whole ingredients. Try a brick-oven baked pizza or the flatiron salad with steak, Gorgonzola cheese, and caramelized onions.
Known for deep-dish Chicago-style pies. Try the "stuffed" variety: deep-dish pizza with the bottom crust stacked with toppings and cheese, followed by a second crust, topped with house-made marinara. Lighter, hand-tossed thin-crust pizzas are also available.
A casual, family-friendly spot loved for their hand-tossed thin crust pizzas, featuring fresh ingredients. Try the Calabrese, a pie with white sauce, Gorgonzola, soppressata, red pepper flakes and red onions. Be on the look out for the "pizza of the week".
Try the legendary Duffeyrolls: hand-rolled gourmet cinnamon rolls. They are included in all breakfast and lunch entrees.
Mark and Kristy Dym (and their staff of pizza makers trained by the Associazione Pizzaluoli Napolitana) dish up Napolentana- and New York-style pies with imported artisanal cheeses and local produce. The Brooklyn or Abruzzo, plus an order of coal-fired lemoncello chicken wings, make for a satisfying meal.