Bigger Space and More Pizza at Regents Pizzeria
The new and modern 4,100 square foot space at Regents Pizzeria will allow the well-established pizza purveyors to provide guests with the same high quality American craft New York and Chicago style pizzas and American craft beer selection accompanied by authentic Chicago blues music. With enough seating for up to 125 people, guests can opt for one of 25 specialty flavor-driven pizzas either inside the restaurant, or outside in the convivial beer garden.
In addition to a spacious casual dining area, the new kitchen has more than doubled its production capabilities with eight traditional stone-deck ovens – all imported from the Italian city of Treviso. Mimicking the style of the popular Italian beehive ovens, the Cuppone ovens are temperature-regulated, allowing for controlled distribution of heat on the top and bottom of each pizza. The ovens allow Regents to deliver a consistent, quality-driven pizza to every guest.
Through a combination of top-of-the-line equipment and time-tested recipes including dough meticulously developed through trial and error in collaboration with revered Bread and Cie bakery, Regents Pizzeria plans to continue its reputation for achieving the ideal balance of perfectly browned crust, flavor-forward sauce and bubbling cheese.
Each of the handspun pizzas are made from scratch daily using local produce and some of the freshest ingredients within reach, all made to order
“Our mission at Regents is rather simple in that it all harkens back to an underlying passion to transcend the traditional dining experience by delivering fresh, quality ingredients in an inviting atmosphere,” said co-owner Bill Vivian. “I firmly believe this commitment has been the key to our success and we now look forward to the expanded opportunities that lie within this new location.”