Chicago Pizza & Pasta

Crispy fried chicken under marinara and melted mozzarella, roll soaking up the good parts.

Meatballs pressed into a roll with onion and marinara, cheese melting down the sides.

Grilled chicken with real char, lettuce and tomato, packed hot into a roll that holds.

Chopped beef, onion, green pepper, mushroom, melted cheese, roll pressed flat and hot.

Same griddle, same melted cheese, chicken chopped fine and steaming in the roll.

Breaded eggplant gone creamy inside, marinara, melted cheese. Nobody misses the meat.

Crisped beef gyro, lettuce, tomato, onion, cool tzatziki running down your wrist.

Halal beef patty with a proper sear, lettuce, tomato, onion. Juice hits the bun immediately.

Craggy fried chicken, audible crunch, soft bun, hot fries alongside. Late-night MVP.

Fried till the skin cracks, tossed in your house flavor, sauce still dripping.

Twelve wings fried till the skin cracks, tossed in the flavor you pick.

Eighteen wings, fried crisp and sauced heavy. Built for a table.

Small 10" beef pepperoni pizza with a can soda.

Medium 12" cheese pizza with a can soda. Any topping add $1.

Creamy chicken fettuccine alfredo with two warm garlic breadsticks.

Homemade lasagna with two warm garlic breadsticks.

Any hot sub with french fries and a can soda.

Beef gyro with french fries and a can soda.

Cheese calzone with a tossed salad.

6 wings with french fries.

Large pizza special. Fixed menu price: $20.99.

3 dollars off any x-large pizza.

Large 14" one-topping pizza, 6 wings and a 2-liter soda.

XLarge 16" two-topping pizza, 6 wings and a 2-liter soda.

Two Large 14" one-topping pizzas and a 2-liter soda.

Family style pasta tray, garlic cheese bread and a tossed salad.

The 14" Chicago Pie, tossed salad, garlic bread sticks and a 2-liter soda. Allow 30 minutes.

Cracker-crisp flatbread, Kansas City BBQ sauce, juicy chicken, onions browning at the edges.

Crisp flatbread, spiced tikka chicken, green pepper, onion, cilantro. Char in every bite.

Crisp flatbread, pizza sauce, cheese, tomatoes, basil. Light enough to eat two.

Crisp flatbread, ranch, buffalo sauce, cheese, chicken. Vinegar heat that lingers.

Crisp flatbread, halal beef pepperoni cupping at the edges, little pools of spiced oil.

Butter, garlic and mozzarella broiled till it bubbles and pulls apart in strings.

Crust crackles, middle stays soft, garlic butter soaking all the way through.

Garlic butter, basil pesto, melted cheese: herby, rich, gone in four minutes.

Four golden sticks, garlic butter and herbs, crisp outside and pillowy inside.

Six, fried gold, that first pull of cheese stretching halfway across the table.

Six poppers, crisp shell, molten cheese, jalapeno heat sneaking up after the second.

Golden crust, steam and mushroom juice the second you bite through. Dip everything.

Hot, salted, crisp-edged, and gone before the pizza even leaves the oven.

Three halal tenders, crunch you can hear, with a pile of hot fries.

Fettuccine coated in cream sauce that clings, chicken tucked through every forkful.

Cream sauce thick enough to coat every ribbon of fettuccine. Rich, quiet, perfect.

Plump shrimp, sweet and snappy, folded into fettuccine heavy with cream sauce.

Earthy mushrooms soaking up cream sauce, fettuccine catching every last drop.

Layers stacked and baked till the edges crisp and the center pulls slow.

Penne in our creamy rosa sauce, made in house. Pink, rich, clinging.

Spaghetti under bright tomato sauce simmered down sweet. The one you grew up on.

Pick your noodle, we sauce it. Your rules, our kitchen, no judgment.

Soft pockets of cheese baked in marinara, steam rising the second you cut one.

Cheese-filled ravioli blanketed in cream sauce. Rich on rich, and worth it.

Little cheese-stuffed rings baked in marinara, tender with a chew that holds up.

Cheese tortellini swimming in cream sauce that pools inside every ring.

Italian potato pasta, pillow-soft, tumbled in bright marinara that clings.

Potato pillows in cream sauce: soft, heavy, the comfort food endgame.

Potato gnocchi in creamy basil pesto, green, garlicky, soft in the middle.

Penne and chicken tossed in basil pesto, garlic hitting before the first bite.

Chicken Chicago over spaghetti, generous enough to take half home.

Gluten-free penne that actually holds its bite, tumbled in bright marinara.

Feeds 3 to 4: spaghetti, twelve meatballs in marinara, garlic bread, all one tray.

Ricotta and mozzarella sealed in dough, steam pouring out when you cut it.

Alfredo, spinach and ricotta folded into golden dough: creamy inside, crisp outside.

Beef pepperoni, beef sausage and Canadian bacon packed tight in blistered golden dough.

Chicken, red onion and mushroom in alfredo, rolled in dough, baked till the seam browns.

Romaine, tomato, red onion and croutons, tossed hard so every bite gets dressing.

Crunchy romaine, sharp parmesan, croutons. Cold and loud.

Feta, kalamata olive, tomato, onion, pepperoncini. Briny and bright against anything.

Romaine loaded with pepperoni, turkey ham, provolone, roasted peppers. Eats like dinner.

Warm charred chicken over cold crisp greens. The temperature contrast is the point.

Crackly kunafa, Dubai chocolate, pistachio, cream cheese, coffee. Handmade, 8 oz, gone fast.

Dense cheesecake, pistachio and crisp kunafa crunching through Dubai chocolate. Handmade here.

Coffee-soaked layers, cream that melts on contact. Homemade, halal, no compromise. 8 oz.

Nutella folded through cream and coffee-soaked layers. Hazelnut hits on the finish.

Spiced Biscoff crumb and caramel warmth layered into cool coffee cream.

Crushed Oreo through cream and coffee layers. Cookie crunch in every spoonful.

Milk-soaked sponge heavy with caramel, collapsing under the spoon. Handmade.

Three milks in soft sponge, mango sweet and tangy across the top.

Milk-drenched sponge with strawberry, cool and light enough after a deep dish.

Dense, tangy, made here. A clean slice that holds its edge.

One cold creamy slice with chocolate, caramel or strawberry sauce. Fork goes straight through.

Cold, creamy banana pudding layered soft. Gone in about four spoonfuls. Homemade, 8 oz.

Crisp shell that shatters, sweet cream inside. Crunch first, cool second.

Cold chocolate mousse whipped light, spoon sinks in without any resistance.

Deep red crumb, tangy cream cheese frosting, moist enough to eat standing.