Mar 24, 2015 1065

You've got a look a little harder to find Nonna's, tucked into the back of the big and flashy Formento's on West Randolph, but the search is worth it. "I grew up in New York suburbs going to a lot of old school Jewish delis and a lot of great just Italian neighborhood delis, and I wanted to bring a lot of those ideas to the table here. But do it in our way, with our flavors and our food," said Tony Quartaro, the Chef at Nonna's.

Most creations begin with excellent bread from Fire and Water Bakery, like the outstanding ciabatta brushed with garlic butter, housing crispy chicken parm coated with marinara and mozz, plus a blend of grana padano and pecorino romano cheeses, and a bit of micro basil.

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