The wait for a table can be long, usually an hour or more, but people do wait. In the town that gave birth to deep-dish pizza, Pizzerias Uno and Due are known as the original and best. Appetizers are intricate flavor combinations, and desserts, like dried cherry cobbler with honey ice cream or the fantasy sorbet plate, including mango and coconut flavors topped with fushia pulled sugar threads and surrounded with a mosaic of fresh fruit, are beautiful as well as flavor perfection. If you have symphony tickets, make dinner reservations early. Seafood dishes in artful nouvelle presentations predominate, with beef and ostrich also regularly available.
Pastas are a dependable choice, too.
Cold or hot appetizer combination platters let diners sample the shrimp, oysters, crab, clams and calamari. Chicken and beef are on the menu but center stage belongs to the extensive list of grilled, broiled, sauteed, and fried seafood offerings. Specialties include pan-fried yellow lake perch, shrimp prepared six different ways, and key lime pie for dessert. The Blue Crab Lounge hosts live jazz and blues every Tuesday and Thursday night. Unless one of your forbearers was an Aztec king you may never have experienced fine Mexican food like proprietors Rick and Deann Bayless provide here.