Regalia - Chicago
Regalia in Edgewater bills itself as "Traditional Italian with a Modern Twist." This is an approach guaranteed to satisfy traditionalists as well as those looking for something a little different.
Chef Jose Marquez is a skillful hand at preparing the classic, well-recognized and well-loved Italian dishes. Starters like fritto misto and beef carpaccio are standard in the traditional Italian culinary canon, and Chef Marquez does a beautiful job with both. For entrees there are the classics: risotto primavera and with mushrooms, rigatoni vodka and, of course, spaghetti and meatballs.
Chef Marquez, however, also innovates on tradition with dishes like shrimp resting in a bed of polenta and draped in a Gorgonzola cream sauce that brings out the best in the seafood and the famously pungent cheese; and instead of the traditional veal, there’s chicken saltimbocca with prosciutto, sage, provolone, tomato and white wine sauce. The Infatuation, a constantly updated journal of Chicago restaurants, was predictably infatuated with Regalia, saying "The most important thing to note about this relaxed Italian spot in Edgewater is that the crispy bone-in veal parmigiana slathered in tomato sauce and cheese is a must-order. It’s so good you might lose all composure, toss the silverware, and eat it like a turkey leg. Regalia feels more like a bar than a restaurant, but the low-key atmosphere makes it a great choice for a casual dinner date, or for a solo meal at the bar with a glass of wine. "
And about wine, Regalia has a well-curated wine list, and specialty cocktails are created by master mixologist, Greg Broyles, who is also the man to go to if you need recs for bubbly (he developed his discerning palate for champagne at places like Pops for Champagne).
For dessert, as you might expect, are some familiar items (tiramisu, looking at you) as well as some innovative sweet closers (we like the mango creme brulee).