Equipped with fresh local produce & pure olive oil, cooks forge house-made baked pastas, pizzas & rolls from traditional Italian recipes

BYOB serves daily Italian beef and fish specialties from the market and homemade ravioli stuffed with lobster

Glasses of house wine complement appetizers & entrees such as shrimp in Pernod sauce or 17 whole-wheat or white-pasta dishes

Age-old family recipes with market-fresh ingredients emerge from exhibition kitchen that also crafts whole-wheat pasta & pizza dough

Chefs layer deep-dish or stuffed pizzas with house-made marinara & custom spice blend in friendly setting filled with Chicago–inspired décor

Chefs create regional Italian cuisine served in renovated building with cathedral ceilings & exposed beams

Italian restaurateurs put stamp on new digs with honey-hued walls, cozy outdoor patio, hearty pastas, and seafood sautéed in wine sauce

Chef Maurice Gallo calls upon 30+ decades of experience to top plates with North & South Italian fare, along with gluten-free pasta options

Sample traditional & modern Italian fare surrounded by rustic brick walls, exposed ceiling rafters & rich wooden floors

Chef Brent Hopkins prepares Italian dishes with local, seasonal ingredients and personally-made pasta