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Roman pizza comes out of an open kitchen at this spacious trattoria in the West Loop, where Joe Flamm followed up Rose Mary with a full homage to the Eternal City. The pasta is made on-site, the wine list is all-Italian, and the amaro cocktails are worth staying for. Carciofo alla giudia, the deep-fried artichoke the place is named for, gives you a pretty clear sense of where the kitchen's priorities lie.
The awards strongest first
- Condé Nast Traveler The best new restaurants in the world
- The Infatuation #10 · Chicago’s Best New Restaurants
- James Beard Awards 2026 · Semifinalist · Outstanding Restaurateur · Frank Callero, Joe Flamm, and Steven Zaleski - Day Off Group
One number, weighted & current 88
How we scoreThe dishes from the writeups
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Carciofo alla giudia
“Besides carciofo alla giudia, crispy deep-fried artichokes showered with Pecorino Romano, other Roman favourites include supplì, cheesy fried rice balls stuffed with braised beef and tomato sauce or pesto”
Condé Nast Traveler, 2024 -
Supplì
“other Roman favourites include supplì, cheesy fried rice balls stuffed with braised beef and tomato sauce or pesto”
Condé Nast Traveler, 2024 -
Veal saltimbocca
“planks of prosciutto-wrapped veal saltimbocca”
Condé Nast Traveler, 2024 -
Rigatoni all'amatriciana
“rigatoni all’amatriciana, made with pasta from the on-site lab.”
Condé Nast Traveler, 2024
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