There’s nothing that says comfort like Autumn, and what better way to cozy up than with some sure-fire comfort food. UNO’s Pizzeria and Grill has been serving up fan favorites including their world famous signature deep dish pizza since 1943, and this fall, they have just announced a list of new and revamped menu items. We got an insider look at the new things they’re cooking up.
We started our evening at UNO’s with one of their new appetizers: the Caprese salad. Thick cut slices of tomato and mozzarella topped with sliced cherry and plum tomatoes, drizzled in lemon olive oil and a balsamic glaze, and garnished with fresh cut basil.
Our second appetizer was the Cheesy Garlic Bread, a party-size pizza dough topped with garlic and UNO’s three-cheese blend and served with housemade marinara. We recommend being adventurous and trying it with fresh basil pesto.
For our main entrees, we tried their new Chicken Parmesan Sub, hand-breaded chicken tossed in panko bread crumbs and Romano, served with their signature Marinera, fresh, melted mozzarella, and a healthy garnish of fresh cut basil, all served in a toasted sub roll lightly brushed with garlic and Parmesan.
We couldn’t come to UNO’s without trying one of their world famous deep-dish pizzas. After all, it’s what UNO’s is best known for and has been serving since Ike Sewell originally opened UNO’s and invented his signature deep dish pies in 1943. Though they have a variety to choose from, we went with their newest deep dish: the Meatball and Ricotta Deep Dish Pizza. This particular iteration includes Italian style beef and pork meatballs, ricotta cheese, fresh mushrooms, fresh mozzarella, housemade marinar, and pecorino romano. Cut thick, and served right out out the oven. Just as Ike intended.
We finished our night here in the most decadent way possible: with a huge deep dish brownie sundae and cocktails. The deep dish brownie sundae was made with Ghirardelli chocolate chips, baked in a deep dish pan and topped with vanilla ice cream, chocolate sauce and whipped cream.
Our nightcap cocktails were a Peach Mango Sangria made with Absolut peach, white Zinfandel, mango juice and orange juice, and the Blue Reef Margarita, made with Exotico tequila, a splash of pineapple juice, and served with a sugar rim, lime wedge, and a garnish of Swedish Fish, for a little added fun.
Overall the experience was wonderful, filled with excellent service, both from our server Tom and the General Manager Chuck, as well as delicious bites.
Currently, UNO’s restaurants are open for dine-in, curbside pick-up, and delivery. For those with concerns about Covid-19, UNO’s is still taking every precaution in order to ensure a safe and comfortable atmosphere for its guests, including continued mask requirements upon arrival, generous spacing of seated tables to accommodate for social distancing, and increased sanitation and hygiene measures.
To learn more, feel free to visit www.unos.com
