Erie Cafe - Chicago
Formerly a meat packing plant, Erie Cafe features a bar and fireplace (in the banquet room) crowned with a huge elk head. The restaurant is from the third generation of the Gene & Georgetti steakhouse family and there are vintage photos throughout the space showcasing the history.
Portions are especially generous at Erie Cafe, from the Italian-focused side of the menu to steaks, chops and seafood selections. Weekend specials include lasagna and prime rib of beef.
begun as Official Gourmet expert at the very much respected Coco Pazzo Bistro in 1997. Under his initiative, the eatery won theawards. In 2008, Priolo and his accomplice Ciro Longobardo opened Piccolo Sogno with the objective of giving territorial Italian sustenance to Chicago. IN 2012, he opened Piccolo Sogno Due which concentrated on conveying beach front Italian cooking to Chicago. Keeping his nourishment "as Italian as could reasonably be expected," Priolo still conveys the state of mind ingrained in him by his grandma: to get the absolute best, locally at whatever point conceivable, and let the sustenance justify itself with real evidence without overcomplicating it. He proceeds with this convention at the more easygoing Nonnina, which supplanted Piccolo Sogno Due.
Priolo's Piccolo Sogno – work in common Italian sustenance, and including an all-Italian wine summary, was named an OpenTable.com Burger joint's Choice concede champ in 2009, 2010, and 2015
"You go to Italy for fundamental sustenance, organized by hand with adjacent fixings and gave neighborhood wines," says Priolo. "That is the reason people treasure eating in Italy. We expected to pass on that involvement to Chicago."
Extraordinary regional Italian dishes at Piccolo Sogno consolidate Prosciutto de Parma, Stracci da Farro and Coniglio alla Cacciatore.
Tony Mantuano, Culinary master at Spiaggia, one of Barack Obama's most cherished Italian diners, was allowed the James Bristles Foundation Give for Best Gourmet pro: Midwest in 2005. He also worked in a couple Michelin-highlighted diners in Italy before opening Spiaggia in 1984.
Like was massively influenced by his grandmother's cooking and his granddad's veneration for Italian wine. Additionally, he too was ended by a mission for freshness. Right when Spiaggia opened, in any case, he found numerous troubles set before him, clearing up, "You couldn't get fresh basil back then, and in case you asked for radicchio, they'd send you red cabbage."