Latest news with #PiccoloSogno
Eater
29-05-2025
- Entertainment
- Eater
A Revved Up Chicago Gourmet Returns in 2025 With a NASCAR Dinner
As Chicago's street festivals struggle, Chicago Gourmet is swinging for the fences in 2025 and leaning into the city's passion for sports. Organizers have announced a battery of events, including a dinner on the NASCAR Chicago Street Course with food from the chefs behind Bar Siena, Daisies, and Piccolo Sogno. Chicago Gourmet takes place annually each summer, with many of the city's best chefs and the country's most popular wine producers gathering at the Grand Cru in Millennium Park. Over the years, the event series has transformed. COVID forced it to reduce its footprint at the park while focusing more on ancillary events such as the Hamburger Hop, which crowns the city's best burger. Those tickets will go on sale in July. This year, the fest's theme, Step Up to the Plate, puts sports front and center, attempting to inject some excitement for fans. Lord knows, even with Pete-Crow Armstrong, that Chicago sports teams haven't been inspiring lately. While the Grand Cru will still take place on Saturday, September 27, at the Harris Bank Rooftop near Millennium Park, there are new events such as the aforementioned NASCAR dinner, which will take place on Wednesday, July 2, ahead of the third annual Chicago Street Race on Sunday, July 5. Diners will eat a five-course meal at the start/finish line in what organizers bill as a once-in-a-lifetime opportunity. But what if it's a success? We'll see how 2025 goes. Tickets, $250, are already for sale online. The chef lineup consists of Fabio Viviani (Siena Tavern, Bar Siena, Bombobar), Joe Frillman and Leigh Omilinsky (Daisies), Tony Priolo (Piccolo Sogno), and Steve Maak (Levy Restaurants). Then, on Friday, July 25, a lineup of chefs will be at the ballpark for Game Day Gourmet at the Crosstown Classic in concert with the Cubs' and White Sox's interleague games in July at Rate Field on the South Side. It's a hot dog competition to see whose upscale spin on a wiener will reign supreme. Chefs will be tasked with zhuzhing special Duck Dogs, a duck fat-infused frank made famous by the Duck Inn. Participating chefs include Duck Inn's own Kevin Hickey, Frontier and Ina Mae's Package Goods' Brian Jupiter, and Mirra's Rishi Kumar and Zubair Mohajir. Win or lose, rain or shine, folks who shell out the $250 per ticket will get to sample the specialty sausages from a suite overlooking the game. Tickets are available for purchase online. Finally, Jackie Robinson may not have strong ties to Chicago, but Major League Baseball's first Black player is celebrated around the country. His No. 42 is retired by all teams, and all players wear the number during MLB's annual Jackie Robinson Day. James Beard Award-winning chefs Erick Williams and Damarr Brown of Virtue will host a tribute dinner to Robinson on Wednesday, August 20. A cocktail reception will precede a three-course dinner. Marqueal Jordan & The Wachezaji will provide the music. Tickets cost $225 per person and are available online. Proceeds benefit Virtue Leadership Development and the IRA Educational Foundation. Sign up for our newsletter.
Chicago Tribune
28-05-2025
- Climate
- Chicago Tribune
Patio guide: 25 patios in Chicago for 2025
Chicago weather can be quite unpredictable this time of year, but we're ready to say goodbye to the chilly temperatures and embrace afternoons under the warm sun. Local bars and restaurants are preparing for the warmer weather too, as many have already opened their patios for the season. Here, we dive into patios across the city that are worth exploring, from recently opened spots to patios featuring pizza under sparkling lights.25 patios for summer 2025The patio at Logan Square's beloved Bang Bang Pie & Biscuits resembles a rustic backyard garden with string lights dangling above unfussy picnic tables. There are pots of flowers and a watering can, a row of raised garden beds, pebbles sprawled across the ground, side panels engulfed in green vines and a collection of discarded doors along the back fence. It's thrown together both casually and on purpose, creating a cozy, safe space to sink into their rotating menu of pies when weather permits. The aptly named 'Pie Garden' is also much roomier than the shop's dine-in space, which gets crowded quickly — especially on weekends, when the shop is open from 9 a.m. to 3 p.m. The Key lime — a longstanding menu favorite — is a treat for the summertime, as is the current sweet pie menu's lemon raspberry meringue, blueberry rhubarb and the fernet mint chip with fresh garden mint diplomat cream, dark chocolate Fernet ganache and a chocolate graham cracker crust. The savory menu, with quiches and buttery biscuits with gravy, and 'grits and greens,' is the quintessential lineup for an afternoon in the garden. Biscuits include some with sausage and bacon, as well as vegetarian-friendly options. Some quiche combinations include a pie with Mick Klug ramps, spring asparagus, peas and feta and another with tomatoes, caramelized onions, garlic, basil, and creamy cheddar. Green garden vibes all around. Other patios with rustic garden vibes: Piccolo Sogno in West Town (464 N. Halsted St., 312-421-0077, Blue Door Kitchen & Garden in Gold Coast (52 W. Elm St., 312-573-4000 Bar La Rue in the West Loop (820 W. Fulton St., 312-533-4607, The Café at Elawa Farm feels dreamy, and that's before you notice the little goats. Originally built in 1917 for Elsa Armour and her husband, A. Watson Armour (of the Armour meatpacking family), the former private country estate was restored to a public organic garden by a foundation formed in 2002. 'Elawa Farm is a nonprofit foundation,' said executive chef Lee Kuebler. 'Our mission is to provide experiential learning, food access and promoting local foodways in the greater Lake County area and the Midwest.' It's surrounded by Lake Forest Open Lands via the Middlefork Savanna and beautiful landscaping, cut flower gardens and vegetable gardens. The cafe opened last October with a seasonal patio that's dog-friendly. 'Last year, we added this cute little barn with baby goats,' Kuebler said. The patio has a view of the paddock with dwarf Nigerian goats, plus ducks and chickens too. Right now, the cafe offers thick yet tender purple asparagus from Mick Klüg Farms, served as a special with sauce gribiche. And lovely rhubarb tarts, made by pastry chef Maggie Logan with her own rhubarb transplanted to the farm's herb garden. Plus house-made agua fresca with the local fruit and honey from Tulip Tree Gardens. What's Keubler looking forward to this summer? 'I always serve some simple sliced tomato dish, but I don't know,' said the chef. 'I'll fall in love with 30 different things before August gets here.' Other patios that are historic, dog friendly and near baby goats: The Patio at Café Brauer near the Farm-in-the-Zoo in Lincoln Park (2021 N. Stockton Drive, 312-507-9053, Austin Town Hall Farmers Market near GlennArt Farm in Austin on Thursdays from June 12 to Oct. 30 (5610 W. Lake St., Chef Joe Flamm (Rose Mary, BLVD Steakhouse) is no stranger to Chicago diners or fans of Bravo's 'Top Chef.' This summer, you may find him strolling through the breezy patio of his newest restaurant, il Carciofo. The main reference, for both menu and design, is the city of Rome. While the indoor dining room is covered in intense dark wood and stone, the outdoor dining space (which debuted this month) features delicate string lighting and swaying overhead plants for a completely different vibe. Pasta and pizza in the open air are easy to enjoy, but it's hard to evoke the true relaxation of Italian outdoor eating. Chef Flamm is off to a good start. Some American tourists come away disappointed with the pizza of Rome; that won't happen here. The oblong, wood-fired pizza rosso is dusted with Parmesan atop a bright pomodoro sauce. My 3-year-old, perhaps a good litmus test, happily devoured her pizza — like most kids, she squirms and leaves the table even if it's her favorite, yet this adult-seeming pie had her locked in for nearly six slices in a row. The pasta, of course, is a major highlight as well. Several Roman classics, such as carbonara and amatriciana, are on offer. The black pepper is bright through each hand-rolled bite of the cacio e pepe, often marketed as 'Roman Mac & Cheese.' My little one didn't see it that way, preferring her pizza. I too, am skeptical of pasta and cheese as a main dish, but this iteration may have made the argument for me. We left both full and relieved of some weight, a combo that this style of outdoor eating excels at. Other new patios: 5 Rabanitos in Hyde Park (1301 E. 53rd St., Jōtō in West Loop (564 W. Randolph St. Suite 1E, 312-707-8780, Electric Shuffle (488 N. LaSalle Drive, 312-736-7617, This dog-friendly and family-friendly taproom is just a 15-minute walk from the United Center, making it a great option for a preconcert or pregame drink. The patio, which features a retractable rooftop, can be found on the second floor. There are plenty of seating options here, from high-top tables to bar seating, as well as a railing to rest your drink on while you lean out to enjoy the fresh air. Grab a flight of five beers for $20, including their popular English Sporting Beer or Bohemian Pilsner. A few simple snacks, including peanuts and chips, are on the menu, but the taproom allows you to bring your own food, and frequently features local food businesses in popups. You can catch Five Squared Pizza offering Detroit-style goodness Thursdays through Saturdays in a recently launched residency. Other patios for before a concert or game: Maria's Packaged Goods and Community Bar in Bridgeport by Rate Field (960 W. 31st St., 773-890-0588, Dicey's Pizza & Tavern in West Town by Empty Bottle (2109 W. Chicago Ave., 773-697-3346 La Vaca Margarita Bar in Pilsen by Thalia Hall (1160 W. 18th St., 312-829-1147, Vines on Clark (3554 N. Clark St., 773-327-8572, Although I've lived in two Midwestern cities with distinct pizza styles, Italian Neopolitan-style pizza, with its simple ingredients and fresh, springy dough, looms quite large in my pizza-loving heart. Spacca Napoli in the Ravenswood neighborhood has been Chicago's home for authentic wood-fired Naples-style pizza for nearly 20 years. On its seasonal outdoor patio that hosts around a dozen tables, you can order your pizza accompanied by the romantic glow of candlelight and twinkling lights from above once dusk settles in. At the formerly Michelin Bib Gourmand-ranked restaurant, start with the arancini del giorno, deep fried rice balls filled with tomato, smoked mozzarella and basil, and follow up with the signature pistachio pizza, which comes out piping hot and heavenly ladened with oil, basil, pillowy cheese and topped with the spicy sausaget. Don't neglect to add a glass of refreshing Italian soda to wash it all down. Do note that patio seating is first-come, first-served. Other patios with mood lighting, pizza, or both: Axum Ethiopian Restaurant in Edgewater (5844 N. Broadway, 773-654-3038, DeNucci's in Lincoln Park (503 W. Dickens Ave., 773-697-8780, Petite Vie in Western Springs (909 Burlington Ave., Western Springs; 708-260-7017; TNT Rooftop Restaurant in Austin (5405 W. Madison St., 773-417-4529, Del Toro in Pilsen (2133 S. Halsted St., 312-733-7144, El Solazo in West Elsdon (5600 S. Pulaski Road, 773-627-5047, Barraco's Pizza in Beverly (2105 W. 95th St., 773-881-4040,
CBS News
19-04-2025
- Business
- CBS News
Some of Chicago's hottest restaurants are losing business to reservation piracy; Illinois state lawmaker wants to stop it
If you like to go out to eat in Chicago, you know how tough it can be to score a reservation. Scammers saw that opportunity and are trying to cash in. Bad actors are scooping up reservations at hot spots and trying to sell them for big money. It's known as reservation piracy or reservation scalping. Whether it drinks or food, many restaurants require reservations, and at Piccolo Sogno in West Town, the tables fill up quickly, especially on weekends. "We are 99% always fully booked," owner Ciro Longobardo said. Across the city, some restaurants relying solely on electronic reservations are running into a problem. "We have these third-party software companies. They're going on, they're taking up all of the reservations that are free on OpenTable, Resy, Tock; and then they're reselling them, for sometimes hundreds of dollars," said Illinois state Rep. Margaret Croke (D-Chicago). Yet when customers purchase the third-party reservation, rather than from legitimate sites like OpenTable, they hit a snag, and find out they don't actually have a reservation. Croke introduced legislation to prevent restaurant reservation piracy after hearing from several restaurant owners. "They told me about how people would come in thinking they had a reservation when they didn't, and how angry people were," Croke said. "They told me about how they didn't even have people wanting to walk in in the neighborhood, because they always thought the restaurant was going to be fully booked." It's costing restaurants big time. "I don't like at all, the buying of the reservations, the selling. You know, I'm going to prepare for a busy night, and all of sudden I have 50-70 customers not show," Longobardo said. That's why at Piccolo Sogno, they refuse to rely entirely on reservation apps. "It's good, but I'm not going to let an electronic system to run my business," Longobardo said. It's not just restaurants getting targeted. OpenTable is sending users emails reminding them to be suspicious of emails, text messages and calls from restaurants trying to verify reservations. It's all in attempt to get passwords and access to credit cards numbers. "It's always in a situation where it's imperative that you answer questions quickly, and that's what we call the tip off to the rip off," Better Business Bureau Chicago president Steve Bernas said. "Ultimately it comes down to identity theft, which is still the fastest growing white collar crime today." The measure Croke has introduced in Springfield would prevent third-party services from listing, advertising, promoting, or selling reservations for restaurants without a written agreement. It also would allow restaurant owners to take legal action and sue unauthorized third-party companies that buy their reservation spots without authorization. Violators could face fines of up to $1,000 per reservation posted.
Chicago Tribune
12-02-2025
- Entertainment
- Chicago Tribune
Thinking of proposing in a restaurant? Chicago chefs have some thoughts for you
This time of year, romance and all its seasonal trappings are everywhere — heart-shaped candy boxes and cuddly teddy bears, anyone?. But while Valentine's Day comes only once a year, true love isn't limited to one day. The same limitless scope can be said of restaurant wedding proposals. From a casual pizza joint along the Chicago River and a two-Michelin-starred fine-dining spot to everything in between, saying 'I do' is as popular as ever at Chicago restaurants. So popular, in fact, that one restaurant has created its own proposal package. At Uptown's Cariño, Executive Chef/partner Norman Fenton is very particular about every aspect of the fine dining restaurant. That includes the Spanish-language playlist at the Michelin-starred spot, which features a modern take on Latin cuisine. But he recently acquiesced to a music request during the restaurant's late-night taco omakase. And for good reason — the customer was proposing. 'That's the one and only time I ever took a song request,' said Fenton, who recalled the girl's jaw dropping when she heard the song and saw the chef walking out dessert with the ring. 'We wanted to make this guy's night as perfect as it could be.' Fenton is no stranger to the importance of music when it comes to romance. When he proposed to his then-girlfriend in Tulum, he hired a mariachi band to play her favorite song during dinner. When it came time for Marco Lappo to propose last December, he knew just the spot: West Town's Piccolo Sogno, a favorite restaurant of his and his girlfriend, Alexandrea Rizzo. As a restaurant owner himself, of Pazzi Di Pizza in Elmhurst and Park Ridge, Lappo had some insight on how to make sure everything went off without a hitch. He opted for the restaurant's private room. 'My fiancée's not one for the whole show but I wanted to do something special for her,' Lappo said. He also worked closely with Piccolo chef/partner Tony Priolo on the proposal and the dinner for family that followed. The whole staff was in on the surprise, including the valets who parked cars a few blocks away and picked up petals that dropped from the heart-shaped flower decoration in the parking lot so Rizzo wouldn't be tipped off. Even with all his preparation and insider expertise, Lappo's proposal wasn't stress-free. 'Nothing would have prepared me to getting down on a knee and marking the start of a lifelong commitment with my girlfriend,' he said. Over its 40-plus years, Mart Anthony's has seen plenty of proposals, said Michael Campo, who along with his brother, Jack, and father, John, owns the West Town restaurant. In fitting with the Italian American restaurant's casual ambiance, complete with wedding photos lining the walls, proposals are often laid-back, including one from a few weeks ago in which the restaurant didn't know it was going down on the patio until after she said yes. Forgoing the typical Champagne celebration, gratis tequila shots at the bar inside followed — the couple had previously attended a special tequila dinner at Mart Anthony's. Converting the restaurant's tented patio to a cozy heated permanent structure with twinkling lights hasn't gone unnoticed by couples. 'It's really romantic so I guess it's influencing people to propose,' Campo said. Ambiance also has played a role in proposals at Miru, the elegant 11th-floor Japanese restaurant at the St. Regis Hotel offering beautiful views of Lake Michigan, Navy Pier and the Chicago skyline. 'During this past year, we've seen a bump up in elaborate proposals with extravagant décor,' said Allison Gallese, partner at Miru and neighboring Tre Dita. Gallese oversee events at both restaurants. After half a dozen of them, Miru decided to build its own proposal package. Starting at $1,500, it includes one hour of private access to the terrace, a candlelit aisle framed by a floral archway and a sparkling wine toast. A complimentary sabering of a bubbles bottle, a St. Regis tradition, is included for those who want some extra excitement. A photographer and other embellishments are available as add-ons. 'Generally, men are not event planners,' Gallese said. 'They want something beautiful where everything is ready to go and then they can just show up — and they're more than happy to pay for it.' The proposal at Miru is often followed by dinner at Tre Dita downstairs with family and friends. A couple who got engaged at Miru is now in the planning stages of their wedding at Tre Dita. 'Restaurants are always looking for new revenue streams,' Gallese said. 'This is something we can do outside of our normal business hours that creates lasting memories and repeat customers.' Since opening in August 2021, Lincoln Park's Esmé has had a couple of proposals, says Katrina Bravo, who owns the Michelin-starred restaurant with her husband, chef Jenner Tomaska. After receiving an email asking to do something special for a proposal a few years back, Bravo got busy organizing the details. Flowers were set to arrive at the table post-proposal and a time was chosen for the drop-off of the ring, which was promptly put in the restaurant's safe. Early in the multicourse meal, the ring was placed underneath a cloche to look as if it were part of the dish. Glasses of Champagne were at the ready. The couple now return every year on their anniversary and have become part of Esmé's dining membership club. 'It's so special to be part of someone's history and story,' Bravo said. Or perhaps you're looking for something casual? Streeterville's Robert's Pizza & Dough Co. is no stranger to proposals, especially on its riverfront outdoor patio and spacious dock. Last year they had two on the same day. 'A lot of people have their first dates here,' said Katie Derry, the restaurant's catering and event manager. 'We have a lot of people who are passionate about our pizza.' One of those couples who went on their first date at Robert's recently got engaged in the restaurant's private dining room, a surprise proposal that Derry helped organize with the boyfriend. 'Love Story' by Taylor Swift played when his girlfriend walked in. Flowers, candles and Champagne were set up on the table. In the middle, a pizza-filled box with 'Will you marry me?' written on it added a personal touch. Victor Ramos and Martina Gunaratnam had their first date at River North's Sunda in spring 2016. So, when it came time to propose in 2022, choosing a spot was easy for Ramos, especially since he knows the restaurant's culinary director, Mike Morales. 'It was a full-circle moment for us,' Ramos said. To add to the special occasion, Morales recreated a dish the couple had all those years back. After he dropped the hamachi crudo at the table, the proposal took place, followed by a yes. 'I do' tips At two-Michelin-starred Oriole, general manager and wine director Emily Rosenfeld highly recommends reaching out beforehand if a proposal is in the works. 'A lot of times, people want us to tell them what to do, but ultimately having an idea of how you want to propose is helpful,' she said. That's especially beneficial if you're looking for some sort of interactive participation, including placement of the ring. 'There have been times that guests wanted us to hide the ring in the mignardise course,' said executive chef/owner Noah Sandoval. The final course is presented in a ceramic white orb, which is deconstructed at the table with the ring hidden inside. Because of the West Loop restaurant's open kitchen, Sandoval and his culinary team need to play it as cool as the front-of-the-house staff. 'I have to go around the kitchen and tell everybody to quit staring at them as they're going to know,' he said. 'I have to make sure everyone behaves and doesn't ruin it for them because it's a once-in-a-lifetime thing.' Paul Solomon, director of operations for Vistro Prime in Hinsdale and Petite Vie in Western Springs, is a big fan of rehearsing what you plan to say, how you will ask, kneeling technique if going that route and how you will be placing the ring on your partner's finger. 'As a recent newlywed myself, coming up with the right way to ask your love interest to marry you is exciting yet complicated,' he said. 'Regardless of where you decide to propose, make sure it is meaningful.' Equally important is knowing your partner. 'Read your soon-to-be fiancée,' Gallese said. 'Not everyone wants to be the center of attention.' If he knows ahead of time, La Grande Boucherie Executive Chef Michael Taus puts the couple at a visually pleasing table where they can easily hear each other. He'll also personally congratulate the couple afterward and order them Champagne. 'I'm a sucker for romance,' he said. Sunda's Morales also suggests contacting the restaurant prior. 'Restaurants will bend over backwards,' he said. 'Everyone loves love.' When it comes to the food, The Bellevue's executive chef, Russell Kook, recommends the 'KISS philosophy: Keep it simple, stupid,' he said, with a bottle of Champagne and dessert as givens. 'If we can make them want to come back to the restaurant by going a little bit out of our way that's what we do. That's hospitality.' Mart Anthony's Campo thinks old-school when it comes to proposal food. 'This is an Italian restaurant, so you could do the 'Lady and the Tramp' and get some spaghetti and meatballs.' One big don't, Taus said, is doing it during Restaurant Week or Valentine's Day. 'If it's on a night that's not so crazy, the restaurant can give you special attention,' he said. 'You don't want to get lost in the shuffle.' And when it comes to the age-old question of before or after the meal, there are opinions on both sides. Gallese recommends before the meal. 'For lack of better words, get it over with and then celebrate.' Bravo agrees. 'I wouldn't suggest doing it with dessert. You will have to sit through this entire meal and inevitably you'll be as nervous as hell.' But doing so afterward does have advantages. 'I think it's better after so you can get some liquid courage in you,' Kook said. 'Some prefer to pop the question before to enjoy a celebratory meal afterward, while others choose to propose during dessert for a sweet finale,' said Michelle Durpetti, principal at River North's Gene & Georgetti. 'Consider what suits your partner's preferences and the vibe you're looking for.' Then these days, there's the extra complication of social media. At Oriole, when a customer asks the restaurant to film the proposal on their phone, Rosenfeld recommends they ask their server to charge their phone as a way to do the hand-off discreetly. 'Years ago, it was more about them coming back and telling their friends,' Taus said of restaurant wedding proposals. 'Now with social media, they are telling the world.'
