Small plate specialties from chef John Coletta at Quartino include farmhouse chicken, beef short ribs, veal osso buco, and braised pork shank.
From the restaurant's website:
"Chef/Partner John Coletta has developed a menu representing the best of Italy's culinary regions, including House Recipe salumi, Neopolitan thin-crust stone oven pizza, house-made fresh pasta and seasonally prepared specialties. The Quartino menu, served in reasonable portions and designed for sharing, is perfect for large groups and adventurous diners ready for a unique experience."
Full bar. Serving lunch and dinner until late-night daily.
"The pizzas are superb. I love the crusts, which are crispy but dense enough to provide a satisfying chew. The toppings are all familiar combinations, but the imported tomatoes are a nice touch, especially on the mushroom pizza, which also includes house-made mozzarella and balsamic-soaked portobello mushrooms."
— Phil Vettel, Chicago Tribune, *** (Excellent)
Small plate specialties from chef John Coletta at Quartino include farmhouse chicken, beef short ribs, veal osso buco, and braised pork shank.
From the restaurant's website:
"Chef/Partner John Coletta has developed a menu representing the best of Italy's culinary regions, including House Recipe salumi, Neopolitan thin-crust stone oven pizza, house-made fresh pasta and seasonally prepared specialties. The Quartino menu, served in reasonable portions and designed for sharing, is perfect for large groups and adventurous diners ready for a unique experience."
Full bar. Serving lunch and dinner until late-night daily.
"The pizzas are superb. I love the crusts, which are crispy but dense enough to provide a satisfying chew. The toppings are all familiar combinations, but the imported tomatoes are a nice touch, especially on the mushroom pizza, which also includes house-made mozzarella and balsamic-soaked portobello mushrooms."
— Phil Vettel, Chicago Tribune, *** (Excellent)