Giordano's Oakbook Terrace
Enjoy Chicago-style stuffed deep-dish pizza in a cosy, family-minded dining room. The signature double-crust pies are layered with cheese and toppings and finished with a tomato sauce, prepared using time-honored techniques introduced in Chicago by Efren and Joseph Boglio in 1974. The menu extends to tavern-style pizzas, classic pastas such as fettuccine Alfredo and spaghetti, hearty sandwiches such as Italian beef and chicken Parmesan, and starters and salads such as calamari and a Caesar. Mozzarella made for Giordano’s by a small Wisconsin farm features on many dishes.
Your privacy choices 
