NEWS FROM : Food & Wine  

by Penny Pollack and Graham Meyer   After a few months of delays, ownership now plans to open the book on La Storia (1154 N. Dearborn St., no phone yet), Ideology Entertainment's upcoming Italian restaurant, in mid-April.   The address may say 1154, but the restaurant also occupies the first floor of 1156. Customers enter at 1154 into...

Eataly Chicago will open Il Tartufo, an Eataly pop-up truffle restaurant in collaboration with Urbani, Italy's leading truffle purveyor, on Friday, November 6. "While truffles are traditionally viewed as a luxury item, at Eataly, we feel that truffles are something to be enjoyed by everyone," says restaurant general manager Malory Scordato. &...

This month, we sat down with Laura T. Wilson, chef and restaurant owner. Laura told us all about her professional training, how her European experiences influence her food, and shares a recipe for her Perfect Red Sauce. Read on for more about Laura and all that La Dolce Vita has to offer! 1. We know from your bio that you're a trained chef from Le...

Chicago is famous for food, but it's not just deep dish pizza that gets mouths watering. The city's flavorful sandwiches are a must-eat for both locals and visitors to the Windy City. One of the classics, Chicago Italian Beef, originated on the South Side of Chicago, is made with tender Italian beef, thinly sliced and piled high on a sub.  ...

by Brett Hickman   Pizza Barra, Rich Labriola's latest restaurant, hit the Oak Brook Promenade (3011 Butterfield Rd.) today at 4:00 p.m. Featuring a menu from Chris Macchia (The Florentine, Coco Pazzo), Pizza Barra will attempt to satisfy a wide variety of pizza lovers with their Chicago thin crust, pan-style and coal-fired "Neapolitan-ish"...

Passione e fantasia! Sounds like a Felini movie. But when pizza entrepreneur and dough magician Gino Rago, owner of Panino's and Via Pizzeria 1-2-3 in Chicago, pronounces the words in his native tongue, it's clear he's melodically accenting a committed way of life. I met Gino and his lovely wife, Tina, for the first time last week and I'm not exagg...

Everyone can remember a teacher who made a difference in his or her life. During National Teacher Appreciation Week, May 2-6, you can recognize your favorite teacher by posting a message to #ThankATeacher. Marco's Pizza is encouraging its customers to do the same, and is also distributing 250,000 Free Pizza Certificates for teachers to schools acro...

I took my first sip of amaro — the bittersweet Italian liqueur — just after dinner on a balmy late-September night in the Piazza dei Madonna del Monti in Rome. It was close to midnight, but my wife and I had just finished dinner with our Chicago-born host and her Roman boyfriend, Lodo.   Lodo suggested a post-meal digestivo procured from a shoebo...

If you're a Washington resident or an attentive central Illinois diner, you may have heard some buzz about a new Italian restaurant in the Tazewell County city.   You also may have been harboring some low expectations based on the nondescript former Taco Bell location this place calls home. My first bit of advice: roll with the surprises of...

Join Italian instructor Giovanna Dimetros and her team for an exciting cultural and culinary adventure through various regions of Italy!! MONDAY, SEPTEMBER 30th CAMPANIA, 6:30 to 9:30pm MONDAY, OCTOBER 28th EMILIA ROMAGNA, 6:30 to 9:30pm   Read more   Source: http://casaitaliachicago.wordpress.com  

By Emma Sarran Webster   Two years after opening, Siena Tavern is still one of the hottest restaurants in Chicago, and this summer, its star chef Fabio Viviani is proving that lightning can strike twice. Bar Siena, Viviani's newest restaurant with partners Lucas Stoioff and David Rekhson, opened its West Loop doors on July 25 to an already e...

by Marissa Conrad   Pasta and prosciutto butter toast await in the West Loop. "I'm getting my second espresso right now," says Sarah Grueneberg with a laugh as she bustles around the kitchen of Monteverde, her new Italian restaurant in the West Loop.   It's a busy morning: Besides the typical dough prep — most pastas on the menu...