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Uno Pizzeria & Grill (formerly Pizzeria Uno and Uno Chicago Grill), or more informally as Uno’s, is a United States-origin franchised pizzeria restaurant chain under the parent company Uno Restaurant Holdings Corporation. Uno Pizzeria and Grill is best known for its Chicago-style deep dish pizza. Ike Sewell opened the first Pizzeria Uno in 1943.
Pizzeria Uno website Issac Sewell (September 9, 1903 – August 20, 1990) was an American athlete, businessman, entrepreneur, and founder of the Uno Chicago Grill restaurant chain that originated in Chicago, Illinois , as well as founder of the Pizzeria Uno and Pizzeria Due restaurants there in 1943 and 1955, respectively.
Uno (bus company), bus service operated by the University of Hertfordshire, England, United Kingdom; Uno Pizzeria & Grill, a restaurant franchise, also known as Pizzeria Uno or Uno's; Gasolineras Uno, a multinational gas stations company based in Honduras
Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, founded by Ike Sewell and Richard Riccardo in 1943. [8] [9] [10] Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with scalded milk, butter, and sugar. [11]
Sbarro was founded in 1956 by Gennaro and Carmela Sbarro. The couple and their three sons, Joseph, Mario, and Anthony, immigrated to America from Naples, Italy.The same year, the Sbarro family opened their first salumeria (an Italian grocery store) at 1701 65th Street and 17th Avenue in Bensonhurst, Brooklyn, New York, which became popular for its fresh food and Italian fare.
A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...
Some Chicago restaurants also serve mild sauce, which can include various ingredients such as barbecue sauce and ketchup. [15] Rib tips, the cartilaginous end pieces left from butchering St. Louis–style ribs, became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked.
The menu is traditional American food with international influences. [63] [64] Zagats describes the cuisine as New American. [65] [66] Bernard Laskowski, formerly of Chicago restaurants Marche and mk, is the executive chef. [67] The Park Cafe, adjacent to the Park Grill, offers takeout food such as salads and sandwiches. [68]