You’re driving through Highwood, Illinois, and you see that familiar neon sign. It’s Alex's Washington Gardens. If you grew up on the North Shore, this place isn’t just a restaurant; it’s basically a landmark. But honestly, if you haven’t looked at the Alex's Washington Gardens menu lately, you might be missing the subtle evolution of a spot that has managed to survive the brutal turnover of the suburban Chicago dining scene since 1982. It’s not just about the thin-crust pizza anymore, though let’s be real, that’s why most people walk through the door.
Most Italian joints try to do too much. They've got forty different pastas and a steak section that feels like an afterthought. Alex’s doesn't do that. They’ve kept a tight grip on what they do best: Scannicchio family recipes that haven't changed much since the Reagan administration.
The Thin Crust Obsession on the Alex's Washington Gardens Menu
People argue about pizza in Chicago like it’s a blood sport. While the city gets all the credit for deep dish, the suburbs—especially places like Highwood—are the true kings of "tavern style." The Alex's Washington Gardens menu features a thin crust that is almost cracker-like. It’s light. It’s crispy. You can eat half a large pizza and not feel like you need a nap immediately afterward.
What makes it work? It’s the sauce-to-cheese ratio. A lot of places over-sauce, which turns the middle of the pie into a soggy mess. Not here. They use a spicy, herb-heavy tomato base that stands up to the high-heat bake. If you’re a first-timer, the move is always the "Garbage Pizza." It sounds unappealing, but it’s the local gold standard. We're talking sausage, mushroom, onion, green pepper, and pepperoni. Sometimes they throw bacon on there if the kitchen is feeling festive.
But here is a pro tip that most people miss: ask for it "well done." That extra minute in the oven gives the edges a caramelized char that transforms the dough. It’s the difference between a good pizza and a religious experience.
Beyond the Pizza Box
You’d be doing yourself a massive disservice if you only looked at the pizza section of the Alex's Washington Gardens menu. The appetizers—or "antipasti" if we're being fancy—are where the Scannicchio heritage really shines.
Take the baked clams. They aren't those rubbery, breading-heavy things you find at a corporate chain. They’re fresh, garlicky, and swimming in enough lemon butter to make a cardiologist sweat. It’s the kind of dish where you find yourself dipping the complimentary bread into the leftover juice long after the clams are gone.
Then there’s the "Highwood Salad." It’s basically a chopped salad on steroids. It’s got hearts of palm, avocado, artichokes, and a house dressing that people have been trying to reverse-engineer for decades. It’s the perfect foil to the heavier pasta dishes. Speaking of pasta, the Gnocchi a la Scannicchio is handmade. You can tell because they aren't perfectly uniform. They’re little pillows of potato and flour that actually melt. Most places buy frozen gnocchi that have the texture of pencil erasers. These are the real deal.
The Real Cost of Dining at an Icon
Let’s talk money. We live in an era of $28 burgers. Honestly, the Alex's Washington Gardens menu has stayed surprisingly grounded, though prices have crept up like everywhere else. You're looking at roughly $20 to $35 for most entrees. A large specialty pizza is going to run you in the mid-twenties.
Is it "cheap"? No. Highwood has become a culinary destination, and the rents reflect that. But the value is in the consistency. You go to Alex’s because you know exactly how that Veal Parmigiana is going to taste. It’s going to be thin, properly breaded, and smothered in a marinara that has been simmering since 8:00 AM.
Understanding the Vibe Shift
There was a time when Washington Gardens was the "old school" spot your grandparents took you to. But something happened over the last five or six years. A younger crowd started realizing that the "retro" vibe wasn't an aesthetic—it was authentic. The wood-paneled walls and the dim lighting aren't a design choice by a firm in West Loop; they're just part of the building's soul.
When you're scanning the Alex's Washington Gardens menu, you’ll notice a lack of "fusion" or "molecular" anything. There is no foam. There are no microgreens harvested by moonlight. It’s unapologetically Italian-American.
The Secret Menu Items (Sorta)
If you're a regular, you know the menu is more of a suggestion. Want your pasta with a mix of Alfredo and Marinara (the "pink sauce")? They’ll do it. Want your pizza topped with the sliced meatballs from the sandwich section? Just ask. The kitchen staff has been there forever, and they know the regulars by their first names and their weirdest crust preferences.
One thing that genuinely surprises people is the seafood. Because it's a "pizza place" in many people's minds, the Lake Superior Whitefish often gets ignored. That's a mistake. It’s usually prepared with a simple lemon and caper sauce that lets the freshness of the fish do the heavy lifting. It’s a lighter way to navigate the Alex's Washington Gardens menu if you aren't in the mood for a carb-loading session.
Navigating the Crowd
Highwood on a Saturday night is a chaotic symphony of double-parked cars and people waiting for tables. Alex's doesn't always take reservations in the traditional sense, or if they do, they’re hard to snag during peak hours.
- Go early. 5:00 PM sounds like "early bird special" territory, but by 6:15 PM, the lobby is packed.
- The Bar is the best seat. If it's just two of you, skip the dining room. The bar service is faster, and the bartenders have stories about the city that you won't hear anywhere else.
- Takeout is a science. If you're ordering from the Alex's Washington Gardens menu for pickup, tell them you're five minutes away when you're actually ten. It ensures that thin crust doesn't steam itself into softness in the cardboard box.
Why It Matters in 2026
In a world where every restaurant feels like it was designed to be Instagrammable, Alex’s feels like a relief. It’s dark. It’s loud. It smells like garlic and toasted flour. It’s a reminder that good food doesn't need a marketing campaign if the product is actually consistent.
The Alex's Washington Gardens menu serves as a bridge between the old-school Italian immigrants who built Highwood and the new generation of foodies who just want a meal that feels honest. There’s no pretense. You’re there to eat, talk too loud, and maybe leave with a leftover slice of thin-crust that tastes even better cold the next morning.
Actionable Steps for Your Next Visit
To get the most out of your experience, don't just point at the first thing you see. Follow this roadmap for the "perfect" Alex's meal:
- Order the Baked Clams immediately. Don't even look at the entrees yet. These take a minute in the oven, and you want them hitting the table while you're still hungry enough to appreciate the butter sauce.
- Split a Highwood Salad. It’s huge. Unless you’re a professional competitive eater, one salad is enough for two or three people as a starter.
- The Pizza Choice: Get a thin crust with sausage and giardiniera. The giardiniera adds a vinegar kick that cuts through the richness of the cheese.
- Check the Specials: The Alex's Washington Gardens menu often has a "fish of the day" or a seasonal pasta like pumpkin ravioli in the fall. These are usually the freshest things in the building.
- Park in the back. Highwood Avenue is a nightmare. There’s a small lot behind the building and street parking on the side streets if you’re willing to walk a block. It beats circling the block for twenty minutes.
Skip the chain restaurants on your way up 41. Take the turn into Highwood, find a spot near the tracks, and get a seat at Alex's. Order a cold beer, a thin-crust pie, and enjoy the fact that some things actually stay the same.