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
Spicy pork rinds
$$$, Outdoor Seating, Breakfast, New American, Gastropub, Fulton Market
"Crunchy, greaseless, and oh-so light, these crackly snacks are even better with beer."
Rice noodle
"The oversized nuggets of hominy are a real surprise in this mish mash of cultures in a bowl. The kimchi adds spiciness, and the rice noodles are cooked so perfectly they would even make an Italian proud."
Sepia
$$$, 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
$$, Bbq, Old Irving Park
"It's worth getting to Smoque early so you can miss the lines and get your hands on succulent Texas-style brisket before they run out. It's real-deal barbecue—beef, not pork, with a low, slow smoking time (15 hours, to be precise) and a double-layer spice rub."
Cheese plate
$$, 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
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."
Corzetti with Roman-style oxtails
$$, Happy Hour, Full Bar, Italian, Streeterville
"Corzetti, Roman style oxtails, caciocavallo fonduta, and pickled celery #fattoamano"
Whipped ricotta, extra virgin olive oil, sea salt, pepper, drizzle of honey
$$, Happy Hour, Full Bar, Italian, Streeterville
"Whipped ricotta extra virgin olive oil sea salt pepper drizzle of honey @#86butter"
