Say Ciao to Eataly and Nico Osteria

Chicago’s Italian (and foodie) scene is about to explode like never before, with the simultaneous arrivals of two of the most anticipated openings of the year Eataly and Nico Osteria on Monday, December 2. Both boast Italian philosophies, but they’re worlds apart in terms of style, atmosphere, and approach. Here’s a sampling of what to expect from these forthcoming Italian juggernauts.

Whereas Nico will hone in on Italian seafood, Eataly has a broad scope to celebrate all things Italian in the heart of River North’s tourist Mecca. The new multi-tiered concept marks the second U.S. location of Eataly, with the first being in New York City. Chicago’s outpost is 30% larger than New York’s, split into two levels and divvied into a myriad of various dining stations, shopping areas, a bookstore, a cooking school, a microbrewery, a bread department, and loads more throughout the open warehouse-like space. A partnership between Eataly Italia, Mario Batali, Joe and Lidia Bastianich, and Adam and Alex Saper, Eataly Chicago pays homage to the original Eataly in Turin, Italy, while infusing its own Midwestern flavors. In addition to all things Italian, shoppers and diners can peruse Lake Michigan walleye in the fish department, locally sourced meats in the butchery area, and a wonderland of cheeses from the dairy division and “mozzarella lab.” The 63,000 square foot space starts with a Nutella bar, gelato station, coffee bar, and market on the first floor. Make your way upstairs and get lost in the wonders of Eataly. Enjoy a meal at one of seven eateries, each one focusing on a different concept such as meat, fried food, vegetables, seafood, pizza, and beer. There’s also a fine dining restaurant called Baffo opening a little later in December. Another unique aspect is the in-house vegetable butcher, who serves to prepare any vegetables you’d like as you do more shopping, dining, and drinking.

Nico Osteria is the latest endeavor from One Off Hospitality, the restaurant group responsible for Blackbird, avec, Big Star, The Publican, Publican Quality Meats, and The Violet Hour. The restaurant marks a major departure for the group in that it not only shifts gears to focus on Italian food with a nautical tilt, but it’s located in the Gold Coast’s new Thompson Hotel, a setting entirely new for the One Off brood. Erling Wu-Bower takes the reigns as chef de cuisine. An alum of The Publican and avec, he’s worked for years under executive chef Paul Kahan, and the two work harmoniously in tandem to curate a seafood-centric Italian menu like none other in Chicago. Expect an ever-changing roster of pristine fare such as seafood crudos, whole-roasted snapper in salt crust, squid and rice bean fett’unta, and lobster spaghetti. Of course, this being an Italian restaurant, you can of course anticipate pizzas cooked in a wood-fired oven, charcuterie, Italian wine, aperitif-style cocktails, and more. Amanda Rockman, nee of The Bristol and Balena, is the pastry chef turning out affogatos aplenty and a number of other contemporary, seasonal Italian desserts and pastries. The decor boasts a soothing Mediterranean vibe, with subway tile walls, a long bar primed for kitchen-watching, plush booths, and a fully-loaded espresso station. Eventually, Nico will be open all day long for breakfast, lunch, and dinner. Salone Nico, located just next door, offers a more loungey vibe, complete with its own sprawling bar and more shareable, snackable plates in addition to the regular menu.

Italy has never tasted closer.

Nico Osteria
1015 N Rush Street, Chicago
(312) 994-7100
Website

Eataly
43 E Ohio Street, Chicago
(312) 321-5944
Website