About Chicago Pasta House
Chicago Pasta House, in Moreno Valley is home to Southern California’s own Culinary “Pizza Royalty.” With training, recipes and inspiration coming direct from the lineage of famous “Pizzeria Uno” where Deep Dish Pizza was first developed in 1943, everything less is imitation.
The Review
Deep Dish Pizza
As just about always with a Pizza review we ordered our typical “Big Ed Special” Pizza, which is “Pepperoni, Sausage, Olives and Mushrooms, with Extra Sauce” without any consideration for the massive quantities this entails when it comes to “Deep Dish Pizza” Chicago Pasta style! The pizza came out several inches thick of gooey cheese and rich sauce… very much like a Pizza casserole. This is just something you have to try to appreciate, with each piece comparable to 3 or 4 slices of thin crust pies. We can comfortably say that nobody in the Southern California area makes anything better when it comes to deep dish pies. This is additively good pizza!
Thin Crust Pizza
Yes Chicago Pasta makes Thin Crust Pizza, and it is almost as good as their deep dish pies… except after tasting the deep dish, why would anyone order a thin crust pizza? Somehow you are left feeling robbed after biting into all the extra toppings and cheese of the deep dish, with the New York Style pie, but the taste and crunchy crust is exceptional also. My guess is that the thin crust stuff was developed for pizza lovers on a diet… and either way Chicago Pasta House has your pizza cravings well covered.
Italian Beef Sandwich
Without going to Chicago for your beef, it would be hard to find the kind of Italian Roast Beef taste that Dino and Rita roast into this incredible feast of a sandwich. It comes loaded with freshly sliced, tender beef that melts in your mouth… stuffed into a roll that has just enough crust to hold it all together. The sandwich is a huge, two handed affair that is made all the better with Chicago Pasta’s dip and condiments. You really want to try one of these.
Calamari & Shrimp
Once again… this is the real thing; no frozen, pre-breaded tasteless junk here. Rita serves up a generous portion of the medium sized rings and heads all lightly breaded and deep fried along with shrimp and a side of marinara sauce. If requested they will mix up cocktail sauce… but we enjoyed ours as served. There is very little that can compare with freshly made calamari for those who enjoy this dish. This one is well done and beautifully presented.
And For Dessert…
You want to be sure to save room for dessert! It will be hard, but few Italian Restaurants serve up a better Cannoli than Chicago Pasta House’s version of this Sicilian inspired pastry. Fresh homemade ricotta and cream cheese fillings with tiny chocolate chips and a crunchy crust are essentially what gives Dino & Rita’s desert such a light and delicate flavor. With lightly toasted pistachio nuts and a dusting of powdered sugar… it is easy to understand why this pastry is so popular; and these are some of the best!
We received a selection of fresh sliced melons with ours, and combined it makes a perfect dessert after an incredible meal.
