Randazzos Restaurant

Ground meat, pork, and veal, parmigiano reggiano, Italian parsley… and if I tell you anymore my mom is gonna kill me!!! No, I mean it, she will really kill me.

Escarole sauteed in filippo berio pure olive oil and garlic, cannellini beans, with a touch of homemade chicken broth topped off with a fresh grate locatelli pecorino Romano cheese, and a light drizzle of Oil Verde extra virgin olive oil.

Fresh mussels sauteed in Olio Verde olive oil, garlic, Italian long hot peppers, San Marzano tomatoes, a light touch of Pinot Grigio wine, fresh basil leaves, Italian parsley, and a light pinch of Napolitano oregano.

Fresh mussels steamed in olio Verde olive oil, garlic, a touch of La Monica sea clam juice, and fresh Italian parsley.

Fresh never frozen calamari lightly floured in our house seasoned semolina flour, flash fried in olio verde olive oil and finished in San Marzano hand crushed tomatoes, Italian cherry peppers and lightly topped with our house made calabro brand Italian Gorgonzola cheese.

Fresh never frozen calamari, sauteed in Filippo Berio, crushed garlic, calabrese red pepper flakes, and a splash of Pinot Grigio wine.

Eddie Greco’s father’s recipe, there’s a reason it is Chicago’s number one Italian sausage, grilled and topped off with sweet or hot peppers sauteed in garlic and olive oil.

Fresh buffalo Mozzarella from Napoli, nestled between Italian bread, egg washed and fried in peanut oil to perfection, served a top San Marzano marinara, and topped with our house lemon garlic sauce.

Crisp iceberg lettuce, red onion, cucumber, garbanzo beans, black olives, and pepperoncini peppers tossed in our made fresh daily house vinaigrette with red wine vinegar, minced garlic, Italian parsley, olio verde olive oil, and topped with fresh grated Locatelli Pecorino Romano cheese, we affectionately call it our garbage salad because it has so many delicious ingredient chopped together to create a flavor you can’t quite place but know you gotta have it again.

Crisp Romaine lettuce hand tossed in our randazzo made to order dressing with imported Italian anchovies, minced garlic, a splash of Worcestershire, farm fresh egg yolks, olive oil, and homemade croutons topped with freshly grated parmigiano Reggiano cheese.

Chicago style clam soup fresh ocean clams in our San Marzano clam broth made fresh with a touch of Santa Margarita Pinot Grigio wine, fresh fennel and Idaho potatoes.

Fresh Florida snapper lightly floured, and dredged in a farm fresh eggs, Parmesan Reggiano, egg wash, sautéed in Filippo Berio olive oil, a splash of Santa Margarita Pinot Grigio wine, Meyer lemon, and a touch of Calabro Italian butter.

Colossal shrimp, sauteed in Filippo Berio olive oil, topped with Locatelli Pecorino Romano cheese, and topped with homemade breadcrumbs and Calabro butter and broiled to golden brown perfection and finished with a light paprika sprinkle.

Fresh white fish sauteed in Filippo Berio olive oil, Scalia brand Italian anchovy, San Marzano tomatoes, Castelvetrano, black olives, and Agostino Recca salted capers, and a splash of Santa Margarita Pinot Grigio wine.

Giuseppe Coco linguini with fresh cod fish, jumbo shrimp, fresh mussels, fresh clams, calamari, scallops perfectly finished in a broth of San Marzano tomato, Santa Margarita white wine, fresh basil, Italian parsley, a sprinkle of Napolitano oregano, and finished with a light drizzle of olio verde extra virgin oil.

We take a center cut Catelli veal chop pound it thin, breaded in homemade bread crumbs, and baked to perfection in our signature San Marzano marinara sauce topped with auricchio provolone and fontina cheese.

Baked in San Marzano tomato marinara, topped with auricchio Provolone, Parmesan, and fresh Mozzarella cheese cooked to bubbly perfection.

Breaded with homemade Italian bread crumbs, topped with arugula, tomatoes, red onions, cucumber and fennel and shaved Parmesan reggiano.

Homemade Greco sausage, Filippo Berio olive oil, agostino recca anchovy, garlic, sautéed with Andy Boy broccoli rabe, finished with Giuseppe Cocco pasta finished a light sprinkle of Locatelli romano cheese.

Giuseppe Cocco pasta in a cream sauce of roasted shallots, 40% heavy cream, Italian butter, Parmigiano Reggiano, and a light dust of fresh grated nutmeg.

Giuseppe Cocco pasta in our homemade vodka sauce of fresh shallots prosciutto, San Marzano hand crushed tomatoes, Grey Goose vodka, a touch of organic heavy cream, fresh basil, hand grated Parmigiano Reggiano cheese, and a touch of Antica Cremeria Italian butter.

Giuseppe Coco linguini pasta and fresh clams sauteed in Olio verde olive oil, garlic, calabrese peppers, and fresh Italian parsley.

Homemade semolina raviolo lightly stuffed with Calabro ricotta, Locatelli Pecorino Romano cheese, Italian parsley and a pinch of freshly ground nutmeg, topped with San Marzano tomatoes, infused with fresh basil and topped with fresh grated Parmigiano Reggiano cheese and a light drizzle of Olio Verde extra virgin olive oil.

Arborio rice made to order with fresh sea scallops u-8 golf shrimp, calamari, mussels, and Mediterranea lupini clams in San Marzano tomatoes broth finished with fresh basil and a hint of calabrese oregano.

Homemade gravy made with pork ribs, Greco Italian Sausage, and our famous, secret recipe meatballs, cooked 4 hrs in our San Marzano tomato gravy, served with calabro ricotta, and grated Locatelli cheese.