William “Bill” Pullinsi, known as the “godfather of dinner theater,” passed away at his home in Dyer on May 17. He was 86. The theater community will honor him with a tribute program and reception on June 29 at Broadway Playhouse in Chicago.
The Drury Lane Martinique Dinner Theatre in Evergreen Park, Illinois, welcomed audiences for one final evening on December 31, 2003, before its closure. The theater was demolished in 2004.
The year 2026 marked the passing of another theater luminary, John R. Lazzara, aged 76, on February 19 at his Palm Beach home. Affectionately called “Johnny” or “Johnny Lightning,” he was pivotal in reviving Drury Lane Martinique in the 1990s.
Born to Eleanor and Blaise Lazzara on December 26, 1949, Johnny grew up on Chicago’s Southwest Side and in Oak Lawn. Proud of his Italian roots, he graduated from Richards High School and Indiana University with a marketing degree.
Johnny’s start in hospitality began with a pizza restaurant inside Arena Lanes, followed by a venture with brother Ray in transforming a Shakey’s Pizza franchise into “Annie Tiques” in Burbank, focusing on themed dining.
In 1988, Drury Lane Martinique came under Johnny’s leadership. As CEO, he managed marketing and entertainment, while Ray handled business operations. Notable for its musicals and concerts, the 800-seat theater first opened in 1949 and expanded in 1958.
Drury Lane’s design and ambiance, including red carpets and chandeliers, embodied the opulence Johnny admired.
During his tenure, performers like Debbie Reynolds and Lou Rawls graced the stage. In 2004, recognizing market changes, the Lazzara brothers sold the theater for a Walmart development, which opened in 2005.
Johnny hosted a significant anniversary for the Potempa family in 2003 and celebrated the last New Year’s Eve gathering at the theater that year, featuring accordionist Dick Contino.
Survived by siblings Ray and Jim, sister Diane, and his nieces and nephew, Johnny was commemorated in a private ceremony in Palm Beach. His influence on dinner theater and his hospitality legacy endure.
The Drury Lane Martinique served memorable dishes like béarnaise sauce over steak and desserts like Peach Frost, a cherished summertime treat.
Drury Lane Martinique Peach Frost Dessert Recipe
- 6 peaches, peeled and sliced
- 1/3 cup sugar
- 1 cup (6 oz) pink lemonade, thawed
- 1 can (13 oz) evaporated milk
- 3 tablespoons grenadine
- Whipped cream for garnish
Directions:
- Mix peaches with sugar and let sit for 30 minutes.
- Blend peaches with lemonade and milk for 1 minute.
- Stir in grenadine and pour into a 9x9x2-inch pan. Cover and freeze until nearly firm.
- Beat until mushy and refreeze until firm.
- Let soften in the fridge before serving. Top with whipped cream.
Columnist Philip Potempa has published four cookbooks and hosts a radio show. Reach him at [email protected] or mail to: From the Farm, PO Box 68, San Pierre, Ind. 46374.