Live, from Peoria, Illinois, it’s Saturday Night, starring this week’s host, Rizzi’s On Sheridan and featuring The Ready For Prime Beef Player, Marty Wombacher. And now please welcome this week’s host, Rizzi’s On Sheridan!
Here we are at this week’s Saturday night dining destination: Rizzi’s On Sheridan. There’s a couple of comfortable umbrella tables out in front for outside dining...
But I think we’ll go inside as I’m not much of an outside diner. That’s the evening’s specials on the chalkboard in the foyer and there’s the dining room. As you can see there’s not a big crowd left in here tonight, that’s because I’m here pretty near closing time. Up at the bar, friendly bartender and Rizzi’s veteran for over 12 years, Chad uncorks a beer and the evening has begun! He told me there’s still time to order dinner so all is well!
And since I’m here kind of near closing time, I proceeded to order and then took some shots around the bar. Chad told me that the top of the bar is brand new and it was just installed last March. Wine glasses hang overhead and as Chad is busy behind the bar, let’s take a look around the restaurant while dinner is being prepared in the back kitchen.
There’s a shot of the dining room from the back of the restaurant and as you can see, they have a nice wine selection here. Booths line each of the walls in the dining room and there’s some family photos of owner, Bekim Rizvani and his family up by the front door. Bekim and his family have owned and operated Rizzi’s On Sheridan since 1995.
Meanwhile, back at the bar...
It looks like our Saturday Night dinner is just about to happen!
I started off with the stuffed mushrooms and they were served sizzling hot on a mini silver platter. The mushrooms were stuffed with melted cream cheese and Italian sausage and they were delicious! Instead of a salad I got the chicken vegetable soup and it was okay, but lacked any kind of a distinct flavor and I kind of wished I’d have gone with the salad...oh well, you can’t win them all!
At the suggestion of bartender Chad, I ordered the Chicken Rollatini with linguini in a mushroom bordelaise sauce and Eric added some fresh ground pepper to the dish and it looks and smells so wonderful!
As good as it looks it tastes even better! The chicken breast is juicy and stuffed with mozzarella and parmesan cheese, spinach and prociutto and it is loaded with flavor! You can read more about it in the review below but it’s such a tasty dish and the linguine in the mushroom bordelaise sauce could’ve been a meal unto itself. A great meal at Rizzi’s!
I love these black and white photos in the Men’s Room and it’s worth a sneak peek for all of you women out there! And of course after looking at the photos it can only lead to an obligatory bathroom mirror shot of Yours Fooly! Thanks to Chad and everyone at Rizzi’s for a great Saturday Night dinner and evening at Rizzi’s On Sheridan! We’ll see you all tomorrow!
I started off with an appetizer of the stuffed mushrooms and they came on a mini silver platter, sizzling hot! You definitely need to let these cool down for a minute but once you do and bite into these tasty treats you’ll be glad you started out with this appetizer. They’re stuffed with fresh Italian Sausage and cream cheese and those two ingredients make for a nice savory and rich and creamy filling and are a tasty start for any dinner here. Instead of a salad, I got the nightly soup selection which was chicken and vegetable and it was okay, but just a little on the bland side and even needed a little salt to perk it up somewhat. It wasn’t horrible, just lacking flavor and I kind of wished I had gone with a salad instead.
But whatever shortcomings the soup had, the main course of Chicken Rollatini with Linguini more than made up for it! This dish is four pieces of chicken breast stuffed with mozzarella and parmesan cheese, prosciutto and spinach and it is so flavorful! The chicken is juicy and succulent and the stuffing really adds nice flavor to the chicken. The cheeses add a richness and the prosciutto and spinach give it a salty and savory dash. The chicken is coated with Panko bread crust and it adds a nice crunch to the consistency of the dish. And the linguini and mushroom bordelaise sauce that was swimming underneath the chicken added a nice Italian richness to the dish. Chad told me that this is a specialty dish at Rizzi’s and the meal lived up to Chad’s claims!
Three and a half Galloping Gourmets—I definitely recommend the stuffed mushrooms and Chicken Rollatini, two specialites at Rizzi’s that are definitely worth stopping in and trying if you haven’t already!