Spicy pork rinds
$$$, Outdoor Seating, Modern, Breakfast, New American, Gastropub, Fulton Market
"Crunchy, greaseless, and oh-so light, these crackly snacks are even better with beer."
ChefTony Mantuano
Chicago
About Tony Mantuano
James Beard Award winner Tony Mantuano is an influential culinary force, a chef who has been on the ground floor of defining true Italian cuisine in the United States.
Accolades
- Best Chef: MidwestJames Beard Foundation
- Nominee for Outstanding RestaurantJames Beard Foundation
- FinalistTop Chef Masters
- The Good Eating AwardChicago Tribune
- AAA Four Diamond Award (Spiaggia)American Automobile Association
- ChefsFeed WinnerOne of the Best Things to Eat in CHI
Where I Go Out
Rice noodle
"The oversized nuggets of hominy are a real surprise in this mish mash of cultures in a bowl. The kimchi adds spiciness, and the rice noodles are cooked so perfectly they would even make an Italian proud."
Sepia
$$$, Outdoor Seating, Full Bar, Mediterranean, Tapas, Near North Side
"Go early to snag a seat at this bustling Michigan Avenue hotspot. Everything is delicious, and the wine list doesn't disappoint. I love the crisp, tender sepia—cuttlefish seasoned with rosemary and almonds. It's perfectly cooked and hard to resist."
Brisket
$$, Bbq, Old Irving Park
"It's worth getting to Smoque early so you can miss the lines and get your hands on succulent Texas-style brisket before they run out. It's real-deal barbecue—beef, not pork, with a low, slow smoking time (15 hours, to be precise) and a double-layer spice rub."
Cheese plate
$$, Modern, American, New American, Andersonville
"The cheese plate at this quaint, traditional Dutch restaurant includes rich, aged gouda from Holland, creamy Camembert from the Hudson Valley and a veiny goat's milk blue from Wisconsin. It's great to begin or end your meal."
At My Venues
Agnolotti del plin
$$, Happy Hour, Full Bar, Italian, Streeterville
"Sarah Grueneberg always cooks this veal-filled pasta with fennel pollen and crispy veal breast to perfection."
Gnocchi di patate
$$, Happy Hour, Full Bar, Italian, Streeterville
"Simply the best. Ever. Tender, hand-rolled, truffled perfection. You can taste that the gnocchi were made just that morning."
Roasted cauliflower
$$$, Happy Hour, Full Bar, Italian, Mediterranean, Eastern European, Cow Hollow
"The savoriness and texture of the cauliflower make me forget that there isn't any meat in it."
scallops are best enjoyed raw
$$, Happy Hour, Full Bar, Italian, Streeterville
Bucatini all’Amatriciana
$$, Happy Hour, Full Bar, Italian, Streeterville
"Our Bucatini all’Amatriciana served at @BarillaUS bronze cut, for a homemade-like texture that holds sauce with every bite! This Barilla Collezione Bucatini is perfect for traditional Amatriciana sauce that originates from the Roman town of Amatrice and combines a spicy and tasty tomato sauce into every strand of Bucatini
Chefs Mantuano & Flamm's Barilla Collezione Bucatini all’Amatriciana
Serves 6
· 1 box Barilla Collezione Bucatini · 2 tbs extra virgin olive oil
· 6 oz guanciale, 3/4 inch x 1/4 inch thick julienne
· 1 26 oz can Italian pureed plum tomatoes, or passato
· Sea salt & freshly ground black pepper, to taste
· 1/2 cup freshly grated Pecorino Romanocheese, plus more for serving
Directions
· Bring a large pot of water to a boil; salt water and cook pasta less than 3 minutes according to package directions. Reserve ½ cup of pasta cooking water.
· Heat a large skillet over medium heat; add extra virgin olive oil and guanciale to skillet and sauté for 4 minutes or until the guanciale is crisp. · Add tomato puree to skillet and bring to a simmer. Using a wooden spoon, stir the sauce occasionally; season with salt and pepper, to taste.
· Mix pasta, sauce, and reserved cooking water in pasta pot over low heat, tossing the pasta with the sauce for 2-3 minutes to allow it to marry with the sauce and absorb some of the liquid. The pasta should still be al dente (firm to the bite).
· Transfer the pasta to a large, warmedserving platter. Top with grated Pecorino Romano cheese. Serve immediately, passing more cheese at the table."
