Barton's Pizzeria in Hammond is filled with not only various selections of specialty pizzas but assorted sandwiches, chicken and pasta dinners, appetizers, shrimp, ribs and much more.
The small food establishment, which specializes in carry-out orders, doesn't have diner seating available. There is, however, a long bench-like seat on one side of Barton's for people to wait for their orders. And guests may play a few pinball/video games which are housed on the premises while they wait as well.
During a recent Monday evening visit to Barton's, most customers were ordering pizza. For our dinner, we chose the Baked Spaghetti ($5.75 for small) as well as a slice of pizza ($3).
The slices, which can be ordered with three ingredients, are fairly large and are the equivalent of two good-sized pieces of pizza. Our slice featured sausage, onion and pineapple and a good amount of cheese.
The Baked Spaghetti, although it was a small, was also a hefty portion and was covered in cheese. The dish was served piping hot and you could feel the heat through the paper bag it was in. The entree came with a side salad and garlic bread.
Barton's pizzas come in Original Hand Tossed, Thin Crust or Double Dough. The slice was the Original Hand Tossed rendition.
Among specialty pizzas on the menu at Barton's are the Double Neapolitan; Beef Sandwich Pizza; Garden Pizza; Taco Pizza; Hawaiian Pizza; Stuffed Pizza and more.
Sandwiches include Stromboli ($5.50); BBQ Beef ($5.55); Italian Sausage ($5.25); Chicken Parmesan ($7); Italian Chicken ($7); Beef Bacon Cheddar ($6.50); and others. Appetizers include Breaded Cauliflower ($4.95); Tater Kegs ($4.60); Fried Pickles ($4) and other items.
Rib fans will find BBQ Rib Dinners at Barton's. A Half Slab costs $9.95 while a Full Slab is $18.40. Shrimp Dinners ($6.50) and Chicken Alfredo Dinners ($6.50) also are available. Daily specials are available at the restaurant. Specials range from discounts on pasta dinners on Wednesdays to discounts on Medium pizzas on Mondays.
Eloise is A&E Editor and a food, entertainment and features writer for The Times, subjects she has covered for over two decades in and around the Region. She was the youngest of eight in a Chicago household filled with fantastic cooks and artists.
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