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Since debuting on the Chicago dining scene in 2019, Tortello, (Wicker Park) an Italian restaurant and pastaficio (pasta shop) has offered visitors fresh, handmade pasta and received a Jean Banchet nomination for Best Counter Service.  

A year later, husband and wife owners Dario Monni and Jill Gray are continuing their commitment to Italy with some new updates. From appointing Sieger Bayer (The Publican, Nellcôte, The Heritage) chef de cuisine, to expanding its alimentari (market) offerings to include local farm produce and house-made preserves, to debuting new varieties of its meal kits and more. 

  • SEIGER BAYER NAMED CHEF DE CUISINE: Monni and Gray have announced Sieger Bayer, a veteran of the city’s dining scene, as Tortello’s newly appointed chef de cuisine. Bayer has held positions in the kitchens of notable Chicago-area restaurants including Element Collective’s Nellcôte, new American eatery The Heritage in Forest Park and The Publican, where he served as chef de cuisine alongside Executive Chef-Partner Chef Paul Kahan at The Publican, nine-time James Beard award-winning One Off Hospitality collective’s Midwestern beer hall. In his current role as chef de cuisine of Tortello, Bayer draws upon his experience in pasta-making and Mediterranean cooking along with his passion for locally-sourced, ingredient-driven cuisine to execute a rotating menu of Italian dishes inspired by Monni’s original family recipes while using his culinary expertise to create new weekly specials. 
  • MEAL KITS FOR HOME: Tortello’s expanded selection of pasta meal kits features a different variety of Tortello’s signature handmade pasta along with sauces and toppings to assemble items including Gramigna Pomodoro, Rigatoni Ragu, Spaghetti alla Chitarra and Tortelli with Burrata. Available to order alongside the full menu for pickup or delivery as well as for purchase at Olivia's Market, Paulette’s and Totto’s Market. 
  • ALL NEW ALIMENTARI (ITALIAN MARKET) OFFERINGS: Following in the footsteps of his grandfather, who owned a neighborhood alimentari (market) in Venice, Monni has expanded upon Tortello’s retail selection of curated imported Italian goods to include an assortment of fresh, seasonal ingredients from local purveyors as well as new housemade specialties. Guests can pick up eggs boasting naturally deep orange yolks from Yuppie Hill Poultry, a variety of fresh produce from Nichols Farm and Orchard along with Italian preserves like Eggplant Sott’olio in Sardinian wine and olive oil from Genova, burrata imported from Puglia and more. 
  • ADDITIONS TO THE MENU: A new addition to the rotating menu of Italian pasta, stuzzichini (finger foods), verdure (vegetables) and more is the Tagliatelle Tina, a tribute to Monni’s “Nonna,” featuring a ragù sauce made from her family recipe. Also joining the menu in recent months is the Cacio e Pepe featuring spaghetti combined with imported aged pecorino and pepper, a cult favorite traditional Roman dish that was previously offered as an occasional special but joined the menu permanently. Diners can also look forward to farm-driven weekly specials like Caramelle Spinaci e Ricotta featuring lava beans and guanciale topped with pecorino and lemon zest, available until they sell out.
  • EXPERIENCE TORTELLO AL FRESCO: This summer, take in a meal on Tortello’s recently expanded sidewalk patio, reminiscent of Italy’s small town piazzas complete with live music performed by a local Italian band beginning at 5:30 p.m. each Wednesday. Every other Sunday, Tortello will set up shop outdoors at the Wicker Park Farmers Market (425 N Damen Ave.) where visitors can purchase an array of fresh pasta, homemade pesto, burrata imported from Puglia along with Tortelli meal kits. 

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