Randolph Street.
We’re going to go out on a limb and say it.
It’s hot.
Of course, it can always be hotter. And more pizza is one way to achieve that.
So... Alimentari, a stylish ode to the simple pleasure of a bottle of wine, farm-fresh food and a 900-degree monster oven, opens Monday in the West Loop.
Located next to Blackbird, this place is owned by the guy who ran the recently shuttered Pane Caldo for decades. But this is no white-tablecloths-and-Gold-Coast-mavens spot. It’s more easygoing Italian farmhouse—if the farmer had a lot of designer chairs and crushed velvet.
So if you’re looking for a comfy place to establish a base camp before heading off for your big night on the town, you and your crew will want to set up in the big cove just behind the hostess stand. Nibble on antipasti of prosciutto di Parma. Try some burrata. Sip a little prosecco...
Actually, you’ll probably want to just stick around here. Head to the huge farm table in back, where you’ll have views of pizzaiolos throwing logs into that big cherry-red ceramic oven and making your pie with prosciutto-and-lamb sausage, tomato confit and mozzarella. Before long, you’ll find yourself wandering into gnocchi-and-lamb-shank territory.
It’s a land you know well.
We’re going to go out on a limb and say it.
It’s hot.
Of course, it can always be hotter. And more pizza is one way to achieve that.
So... Alimentari, a stylish ode to the simple pleasure of a bottle of wine, farm-fresh food and a 900-degree monster oven, opens Monday in the West Loop.
Located next to Blackbird, this place is owned by the guy who ran the recently shuttered Pane Caldo for decades. But this is no white-tablecloths-and-Gold-Coast-mavens spot. It’s more easygoing Italian farmhouse—if the farmer had a lot of designer chairs and crushed velvet.
So if you’re looking for a comfy place to establish a base camp before heading off for your big night on the town, you and your crew will want to set up in the big cove just behind the hostess stand. Nibble on antipasti of prosciutto di Parma. Try some burrata. Sip a little prosecco...
Actually, you’ll probably want to just stick around here. Head to the huge farm table in back, where you’ll have views of pizzaiolos throwing logs into that big cherry-red ceramic oven and making your pie with prosciutto-and-lamb sausage, tomato confit and mozzarella. Before long, you’ll find yourself wandering into gnocchi-and-lamb-shank territory.
It’s a land you know well.
