In north suburban Highwood, there's a new place downtown near the train station which is attracting a loyal clientele due, in part, to their commitment to making everything from scratch. It's a good thing the pasta machine works well at Ballaro, because nearly every table has a plate of one of the restaurant's three or four daily options.

"When I lived in Italy it was all about the regional cuisine; every region has its cuisine, so what I do is that I've loved Italian food all my life, but Chicago is my region, so I use the food that's local to me," said Chef Mark Newman.

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Source: http://abc7chicago.com/