Chicago Pizza Boss
Who’s the boss? Antonella and Giuseppe Badalamenti, first-generation Italian Americans who — picture this — outfitted their truck with a mobile brick oven. Each made from artisan dough proofed for 24 hours, the pizzas run the gamut from the classic margherita to a chic fig and prosciutto. They also serve arancini (fried rice balls) and a dessert of deep fried Nutella and bacon in pizza dough called the Scrappy Cocoa.
Follow that truck: Out several days a week in suburbs including Lombard, Crystal Lake and Itasca.
Just try stumping Babycakes chef/owner Leah Wilcox. She cooks 200-plus kinds of gourmet pancakes on the red truck she affectionately calls Sweetheart, with flavors from apple fritter to pepperoni pizza. She’ll deliver, too, if you call 24 hours in advance and spend $25 or more.
Follow that truck: At 125 S. Clark St. most Tuesdays and Thursdays. Closed Mondays.
— By Lou Carlozo, Brand Publishing Writer