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.