NEWS FROM : Food & Wine  

There are dozens of Italian restaurants in Chicago, but only a small percentage go that extra mile and make all of their pastas in-house from scratch. A new restaurant in the West Loop is committed to hand-making everything, including one pasta dish that has become a personal favorite.   When Sarah Grueneberg left Spiaggia, she took wit...

Growing up in Roseland, a South Chicago Italian neighborhood, Tom Gelsosomo enjoyed the meals prepared by his Italian family so much that after spending time working in the food industry he decided to open up his own restaurant serving many of the dishes he remembered so well from his youth.   Choosing an Italian restaurant in the growing co...

New York-based LDV Hospitality, in partnership with Chicago-based Oxford Capital Group and Quadrum Global, which has a Miami office, are opening an Italian restaurant in the Godfrey Hotel Chicago.   Dolce Italian is slated to open in late spring at the Godfrey on Huron and LaSalle streets in River North. Dolce, which has locations in Mi...

Local northwest Ohio pizza places must remain competitive because of the seemingly unlimited supply of pizza chains. Each place must promise fresh ingredients, signature recipes, and appealing menus, and deliver on those promises. They must continue to attract a customer base at the right price.   Arturo's Pizza Kitchen opened in Northwood i...

Dennis Elert has made his own pasta and pizza sauce for years, usually on weekends or at other times when his job as a commercial welder would allow.   Elert, 60, no longer peers through the dark glass of a welder's helmet. Instead, his days are spent on the road delivering, marketing and urging others to taste what he's been ladling over sp...

Portillo's Chicago-style hot dogs and Italian beef have whet the appetite of Boston-based buyers who are eager to introduce the local favorites to more diners nationwide.   The company confirmed Tuesday that Berkshire Partners is investing in Dick Portillo's eponymous chain, two months after its 74-year-old founder announced he was consideri...

It might be a long way from Sicily, but the owners of Viva Maria have introduced a little slice of Italy to northwestern Ohio. Walking inside the darkened restaurant, one is greeted by strings of overhead lights, flower vases placed on makeshift balconies and soft, moody music — all meant to evoke the feeling of strolling a quiet Italian stree...

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"...