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Named after the owners’ first son, Sergio’s Pizza was started in 1981 by Sal and Vita Pizzo in its original location on Cook Street in downtown Barrington. In 1982, Sergio’s relocated to its present location at 338 W. Northwest Highway.
Tony Dioguardi has owned the restaurant since 2005, and recently answered some questions for Barrington Suburban Life reporter Tarah Thorne.
What is the menu like?
Our menu has expanded to include homemade dinners – rolled eggplant parmigiana, lasagna and chicken saltimbocca. You can pair any pasta with any homemade sauce, and a BBQ section includes baby back ribs, brisket and pulled pork.
A few different crust options have been added to the traditional thin, pan and stuffed pizza lineup, including extra-thin Charlotte-style crust, double dough, and even a homemade gluten-free crust.
How would you define Sergio’s Pizza?
We simply put all our time, effort and money into making the best food we can, all while not taking ourselves too seriously. I think people appreciate that. In the end, it comes down to the fact that we know who we are – a little “hole in the wall” that serves great food at fair prices. And I can live with that.
What sets Sergio’s apart?
Sergio’s makes our own dough, pizza sauce, meatballs, lasagna, and tiramisu. All marinara, bolognese, alfredo, aglio and pesto sauces are made from scratch. We could buy canned tomato sauce, add some spices to it and give it a fancy name, but then we’d be like everyone else.
We even grate our own blocks of mozzarella cheese, and cut and marinate our own chicken breasts, which allows us to serve a seven-ounce serving instead of the industry standard of four ounces. We could pick the cheapest or easiest process in order to maximize profits, but making great, affordable food is our primary goal.
What is the Pizza Challenge?
The Sergio’s Pizza Challenge is very simple. One 18-inch stuffed Sergio’s special, three people and 30 minutes to finish it. If you do, it’s free. Many have tried and none have succeeded. The only advice I have is to bring a big appetite.
Any plans for the future of Sergio’s Pizza?
We’ve had difficult dealings over the past couple years with our lease – the proposal of a 300 percent rent increase is not financially viable. No negotiation progress has been made, and our future at this point is uncertain.