Chicago, IL 60607
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:
Follia (closed)

Kristen
Hanson
Production Services Manager,
Kristen recommends:
Over Easy (CLOSED)

Mack
Adabayo
Admissions Advisor,
Mack recommends:
Lagniappe Creole Cajun Joynt (closed)