Fricassee de Pollo seasoned chicken seared & boiled in tomato-potato-olive based sauce; served w/ yellow rice & sweet plantains; try eating rice, plantains & chicken together; looks good
Puerco Roast de Asado shredded roasted pork shoulder rubbed in prune-bacon-brown sugar-malta mix & finished on flattop w/ carmelized onions; served w/ black beans, white rice & plantains; looks good
Pepperoni Panzerotti house dough, red sauce, pepperoni, mozzarella; folded, sealed & baked (fried on request); "everything that you ever craved in a pizza x10!" -Jeff Mauro; looks good
Chocolate Tower French Toast French toast w/ mascarpone-banana pudding-infused chocolate-chunked bread served on banana brulee sauce & topped w/ slices of banana, white & black chocolate shavings; looks good
London Supreme Pizza Italian vegan sausage, mushrooms, onions, giardiniera peppers & vegan cheese or dairy cheese; "so layered & so thick" -Tabitha Brown
Pizza Pot Pie making since 1972; "one of the weirdest and tastiest things I've ever had"-Marc Murphy; baked as a pot pie w/ cheese on the bottom, then sauce and crust on top... when served, it's inverted onto the plate to form the pizza pie; looks good
opened in 2009; recognized in multiple publications including Bon Appetit, Chicago Tribune; 8 blocks from Wrigley Field; Other Recipes: Truffle Cream Sauce
since 2014; 41-stool counter service w/ Southern-inspired Mexican cuisine, alongside a tequila and mezcal-focused bar program, w/ the spirit of genuine hospitality
Phil's Special Dog hot dog link stuffed in Polish sausage, grilled & put in toasted French roll w/ smeared w/ Wisconsin cheddar & topped w/ mac-and-cheese-and-salami; not on menu; looks good
Chicken Vesuvio chicken & potato wedges w/ garlic & seasonings, plus sherry wine; roasted at high temp & served w/ a garnish; "melts in your mouth" -Dan Kohler
Alpine Sausage signature & best-seller; twist on Polish kielbasa w/ a double-dose of garlic & smoke time (smoked in cherrywood & mequite sawdust for 4 hrs); served w/ sweet-tart sauerkraut; looks good
est. 1972; butcher, cure & smoke all meats on-site from recipes brought from Poland; carries over 40 varieties of homemade natural wood-smoked sausages; dining area at rooftop beer-and-wine garden
