Pisolino - Chicago
Chicago loves Italian fare, as evidenced by the hundreds of Italian-inspired eateries sprinkled throughout the city. What's changed in recent years, however, is that newer restaurants have narrowed their focus. The trend leans toward regions, instead of pan-Italian.
Pisolino, for example, has embraced Pugliese cuisine, which originates from the southern region of Puglia that forms the heel of Italy’s “boot.” The Avondale-based restaurant features all house-made pastas and sauces, with specialties such as gnocchi, orecchiette and rigatoni.
Owner/Executive Chef James de Marte also boasts a number of Pugliese-style pizzas, which are prepared with tomato, onion and mozzarella. Highlights include Giacomino (fennel sausage, castelvetrano, black truffle, stracciatella, mozzarella) and Gianni (prosciutto crudo, arugula, mozzarella, grana, balsamico).
The bar offers wine and beer.
