Follia (closed)
The menu changes frequently, but recent antipasti offerings included favorites like caprese salad, plus more unusual options such as salmon and spinach quiche. Half a dozen thin-crust pizzas -- including a quattro formaggio (gorgonzola, Taleggio, mozzarella, and Parmigiano-Reggiano) -- are baked in a wood-burning oven. Several pastas, including a risotto of the day, are available, as well as entrees like veal scaloppine with porcini mushrooms and New York strip steak with fresh rosemary. Desserts are made in-house and generally include at least one chocolate treat.

Adolfo Laurenti
Economist
Adolfo recommends it for every occasion and calls it a taste of Italy in Chicago.
Adolfo recommends:

Kristen Hanson
Production Services Manager
Kristen thought it was outstanding, and says make sure to leave time for dessert.
Kristen recommends:

Mack Adabayo
Admissions Advisor
Mack says the food was great but needed more flavor.
Mack recommends: