PRICE:
Frommer's Highly Recommended

Although this is technically a hotel restaurant (connected to the Hotel Allegro), chef Dean Zanella has created a welcoming spot with a character all its own -- and a clientele that goes beyond hotel guests. Downstairs, the restaurant's dark booths and wood accents give the space a clubby feel; upstairs, the mood is brighter and more contemporary, thanks to large windows that welcome in natural light. The entree list focuses on Italian-inspired pasta and meat dishes, with an emphasis on in-season, locally sourced ingredients (such as grilled boar sausage -- made in-house -- or sautéed Great Lakes walleye). The seared day-boat scallops appetizer with wild mushrooms and truffle oil is one of the restaurant's signature dishes. Zanella draws on his family heritage for dishes such as Grandma Anna's veal meatballs, which are topped with tomato sauce and ricotta. On weekends the restaurant has simple brunch offerings distinguished by home-baked breads.

Copyright: Excerpted from Frommer's Chicago 2009, (c) 2008, Wiley Publishing, Inc.

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