Cooper’s Hawk Winery & Restaurants has announced that Piccolo Buco by Cooper’s Hawk will officially open on June 12th at 1818 Oakbrook Center in Oak Brook, IL. The new restaurant, the second concept to be introduced under the “by Cooper’s Hawk” banner, will debut a new style of Neapolitan Rome’s Piccolo Buco pizzeria on a trip to Italy and was determined to bring it to guests and wine club members in the states. McEnery is now collaborating with Chef Luca Issa to open an American namesake of his Roman pizzeria in Chicagoland.
“My fiancé Liz and I happened upon Piccolo Buco on a recent trip to Italy,” says McEnery. “It’s a charming spot just steps away from the Trevi Fountain in Rome. I was blown away by the presentation and the taste. It was beautifully crafted with fresh, simple ingredients and looked nothing like any pizza I had ever seen. This is Chef Luca’s pizza recipe he’s perfected over many years. It’s truly an honor to share it.”
Chef Luca’s pie features a tall, crown-like crust that is crisp on the outside and soft and airy on the inside. According to Chef Luca you must use scissors to cut the pizza so you “don’t flatten the beautiful crust!” Chef Luca’s pizzas are the result of Italian ingredients including imported Italian flour and extra virgin olive oil made from a blend of Caninese, Leccino, and Frantoio olives from province of Viterbo, and both red and yellow sauces made with fresh, organic plum tomatoes grown on Paglione family farm in Puglia.
“I am so happy to be bringing my pizza recipe to the Cooper’s Hawk Wine Club members,” says Chef Luca. “I am excited to introduce a new style of pizza to one of the greatest cities in America.”
Piccolo Buco will offer a selection of craft cocktails, Italian cwines alongside specially-made wines by Cooper’s Hawk — all designed to pair with this Roman dining experience. The menu features handmade Italian classics using imported Italian ingredients.
Pizza divided into three families: white sauce; red sauce made with mozzarella and a traditional tomato base; and yellow sauce, with the slightly sweet taste of yellow tomato.
Appetizers and salads including Four Cheese Arancini “Suppli”, Crispy Stuffed Squash Blossoms (a Roman classic), a Meat & Cheese plate, and the Luca Issa Caesar Salad
Handmade pastas including Hand-Rolled Three Finger Cavatelli, Cacio e Pepe, and Truffle Fondue Cappellacci.
Entrees ranging from Vancouver Island Salmon and Baked Eggplant Parm to a Braised Short Rib Diablo Chicken.
A range of Italian desserts, such as Mama Luca’s Tiramisu, Summer Peach & Blueberry Crostada, and Piccolo Affogato – a combination of espresso, Black Dog gelato, caramel, torrone, candied orange, chocolate biscotti.
Cooper’s Hawk Winery & Restaurants has announced that Piccolo Buco by Cooper’s Hawk will officially open on June 12th at 1818 Oakbrook Center in Oak Brook, IL. The new restaurant, the second concept to be introduced under the “by Cooper’s Hawk” banner, will debut a new style of Neapolitan Rome’s Piccolo Buco pizzeria on a trip to Italy and was determined to bring it to guests and wine club members in the states. McEnery is now collaborating with Chef Luca Issa to open an American namesake of his Roman pizzeria in Chicagoland.
“My fiancé Liz and I happened upon Piccolo Buco on a recent trip to Italy,” says McEnery. “It’s a charming spot just steps away from the Trevi Fountain in Rome. I was blown away by the presentation and the taste. It was beautifully crafted with fresh, simple ingredients and looked nothing like any pizza I had ever seen. This is Chef Luca’s pizza recipe he’s perfected over many years. It’s truly an honor to share it.”
Chef Luca’s pie features a tall, crown-like crust that is crisp on the outside and soft and airy on the inside. According to Chef Luca you must use scissors to cut the pizza so you “don’t flatten the beautiful crust!” Chef Luca’s pizzas are the result of Italian ingredients including imported Italian flour and extra virgin olive oil made from a blend of Caninese, Leccino, and Frantoio olives from province of Viterbo, and both red and yellow sauces made with fresh, organic plum tomatoes grown on Paglione family farm in Puglia.
“I am so happy to be bringing my pizza recipe to the Cooper’s Hawk Wine Club members,” says Chef Luca. “I am excited to introduce a new style of pizza to one of the greatest cities in America.”
Piccolo Buco will offer a selection of craft cocktails, Italian cwines alongside specially-made wines by Cooper’s Hawk — all designed to pair with this Roman dining experience. The menu features handmade Italian classics using imported Italian ingredients.
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