Vinci offers eight pasta dishes, from hand-made Ravioli, stuffed with spinach and ricotta, and brown butter sage, to Squid Ink Taglierini, comprised of hand-made squid ink taglierini shrimp, calamari, spinach, tomato, and a white wine sauce. Or the Pappardelle, with braised short rib, vegetables, and pecorino cheese, or Vinci’s Penne, served in tomato basil sauce with goat cheese.
Those who adhere to a gluten-free diet can also choose from many of the pasta dishes found at Vinci, as options are made with a corn-rice pasta. The Spaghetti is made with roasted cauliflower, oyster mushrooms, kale, and whipped ricotta, while the Rigatoni is created using sausage, broccoli di rabe, and tomato cream.
Photo courtesy of Vinci
River North
The Smith
Shrimp tagliatelle with squid ink pasta, tomatoes, chilies, and crumbled garlic bread, or the braised short rib fusilli with 10-hour short rib ragu, burst tomatoes, mascarpone, and parmesan.
Nonnina
Under the guidance of Corporate Executive Chef John Boudouvas, the menu offers dishes like Truffle-Infused Bucatini, Duck Ragu Garganelli and Ricotta and Corn Filled Ravioli.
The Loop
Kindling
Pasta options include the Oxtail Gnocchi made with a wood-fired oxtail ragu, red chili caramel and bone marrow, of the Truffle Linguini made in a truffle cream sauce with roasted wild mushrooms.
Petterino's
A menu offering Fried Ravioli and Rigatoni Vodka to seasonal Risotto dishes.
Photo courtesy of The Smith
West Loop
Sepia
Pasta dishes include crispy ricotta gnudi with celery root giardiniera, Belper Knolle, and sunflower seeds, and spinach and artichoke ravioli with pecorino, smoked egg, and crispy artichoke.
Rose Mary
Rose Mary's menu items include homemade pastas like the Radiatore ‘Cacio e Pepe’, Tortellini Djuvec, Mezzaluna with summer truffle and Mafaldine with a lamb ragu d’abruzzo.
il Carciofo (opening soon)
il Carciofo, a new concept opening in late fall 2024 from Chef Joe Flamm and the Day Off Group, will be a Roman Italian concept drawing inspiration from the restaurants and markets in Rome. With a seasonal menu of Italian fare, guests can expect hand rolled pastas produced daily in a pasta lab that doubles as a private event space.
Bambola
To celebrate National Pasta Day on Thursday, October 17, Bambola will be offering all their pasta dishes for just $10.
Photo courtesy of Sepia
Multiple Locations
Rosebud Restaurants
Rosebud offers Fettuccine Alfredo, Tortellini Carbonara, Rigatoni alla Vodka, and Pappardelle made with original handmade square noodles in a rich tomato basil sauce. Plus, a BOGO deal on Uber Eats for their Rigatoni alla Vodka.
Suburbs
Il Mio
Pasta options include Rigatoni Boscaiola, Pappardelle with Short Rib Ragu and Linguine White Clam, complemented by a selection of Italian wines and regional fare. Plus, they have a variety of vegetarian and gluten-free options.
Oaken Bistro + Bar
Oaken Bistro + Bar in Lake Forest is celebrating National Pasta Month with a special menu feature: Carbonara. Executive Chef Christian Alejandro has prepared a take on the savory pasta dish featuring Nueske's bacon lardon combined with bechamel and tender fettucine. The creation is topped with egg yolk and fresh scallions. To make a reservation, diners can visit www.oakenbistro.com.
Lincoln Park
Vinci offers eight pasta dishes, from hand-made Ravioli, stuffed with spinach and ricotta, and brown butter sage, to Squid Ink Taglierini, comprised of hand-made squid ink taglierini shrimp, calamari, spinach, tomato, and a white wine sauce. Or the Pappardelle, with braised short rib, vegetables, and pecorino cheese, or Vinci’s Penne, served in tomato basil sauce with goat cheese.
Those who adhere to a gluten-free diet can also choose from many of the pasta dishes found at Vinci, as options are made with a corn-rice pasta. The Spaghetti is made with roasted cauliflower, oyster mushrooms, kale, and whipped ricotta, while the Rigatoni is created using sausage, broccoli di rabe, and tomato cream.
River North
Shrimp tagliatelle with squid ink pasta, tomatoes, chilies, and crumbled garlic bread, or the braised short rib fusilli with 10-hour short rib ragu, burst tomatoes, mascarpone, and parmesan.
Under the guidance of Corporate Executive Chef John Boudouvas, the menu offers dishes like Truffle-Infused Bucatini, Duck Ragu Garganelli and Ricotta and Corn Filled Ravioli.
The Loop
Pasta options include the Oxtail Gnocchi made with a wood-fired oxtail ragu, red chili caramel and bone marrow, of the Truffle Linguini made in a truffle cream sauce with roasted wild mushrooms.
A menu offering Fried Ravioli and Rigatoni Vodka to seasonal Risotto dishes.
West Loop
Pasta dishes include crispy ricotta gnudi with celery root giardiniera, Belper Knolle, and sunflower seeds, and spinach and artichoke ravioli with pecorino, smoked egg, and crispy artichoke.
Rose Mary's menu items include homemade pastas like the Radiatore ‘Cacio e Pepe’, Tortellini Djuvec, Mezzaluna with summer truffle and Mafaldine with a lamb ragu d’abruzzo.
il Carciofo, a new concept opening in late fall 2024 from Chef Joe Flamm and the Day Off Group, will be a Roman Italian concept drawing inspiration from the restaurants and markets in Rome. With a seasonal menu of Italian fare, guests can expect hand rolled pastas produced daily in a pasta lab that doubles as a private event space.
To celebrate National Pasta Day on Thursday, October 17, Bambola will be offering all their pasta dishes for just $10.
Multiple Locations
Rosebud offers Fettuccine Alfredo, Tortellini Carbonara, Rigatoni alla Vodka, and Pappardelle made with original handmade square noodles in a rich tomato basil sauce. Plus, a BOGO deal on Uber Eats for their Rigatoni alla Vodka.
Suburbs
Pasta options include Rigatoni Boscaiola, Pappardelle with Short Rib Ragu and Linguine White Clam, complemented by a selection of Italian wines and regional fare. Plus, they have a variety of vegetarian and gluten-free options.
Oaken Bistro + Bar in Lake Forest is celebrating National Pasta Month with a special menu feature: Carbonara. Executive Chef Christian Alejandro has prepared a take on the savory pasta dish featuring Nueske's bacon lardon combined with bechamel and tender fettucine. The creation is topped with egg yolk and fresh scallions. To make a reservation, diners can visit www.oakenbistro.com.
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