Chef Danny Sweiss excels at hearty, unfussy pastas like penne with prosciutto and spring peas. Seasonal produce shows up in several salads; we like the combination of baby arugula, fresh pears, candied hazelnuts, pancetta and shaved ricotta tossed in a creamy Italian vinaigrette. The kitchen typically nails classics like the ridiculously huge 40-ounce porterhouse. Go ahead and try to finish it; there’s no need to save room for the skippable desserts.
1312 S Wabash Ave
|Cross street:||at 13th St|
|Opening hours:||Brunch (Sun), lunch (Mon–Fri), dinner|
|Transport:||El stop: Green, Orange, Red to Roosevelt. Bus: 12, 29, 62.|
|Price:||Average main course: $28|
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