Chicago Pasta House Menu

Chicago Pasta House Restaurant Review:

Owner Dino Magliore was the original pizza maker at Giordano’s, the place that is beloved---or shall we say worshiped---by pizza enthusiasts back in the Windy City. At this weather-worn little eatery 2,000 miles from Chicago, the stuffed pizzas are very familiar: deep dishes with crispy crust on the bottom and sides, generously stuffed with cheese, sauce, sausages, etc., with special fast-baking dough layered on top. There is also a large selection of pastas offered here, although our experience with a select few has not been particularly positive. But if you’re a Chicago transplant, the pizzas alone are worth a drive to Moreno Valley.