Whether cooking airy gnocco fritto with a salumi assortment, classic spaghetti alla carbonara, or a blister-crusted pizza topped with fresh mozzarella, nduja, and arugula, Bruno Abate's kitchen is the real deal—dishing up numerous preps more commonly found in Italy than in Chicago. Specials often include squid ink pasta alla chitarra with clams and bottarga. Smart, concise Italian wine list and helpful service.
Dishes We Liked
Tuna crudo with lemon zest, olive oil, capers, and balsamic vinegar ($20); risotto with radicchio and Taleggio ($18); oven-roasted Italian sausage with roasted peppers, fennel, and rosemary ($16); chocolate cake and fior di latte gelato ($8)