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Tony Mantuano (Spiaggia, Terzo Piano) transformed the old Bistro 110 space into a lively, interactive spot for shareable Italian plates, pizzas, gelato and espresso --- just off the Mag Mile. The setting --- loud, sleek and tightly packed with a cornetti and coffee counter up front --- is as stylishly unfussy as the food. We recommend starting with the seared mortadella, topped with lightly pickled, house-made giardiniera and seared, namesake toma cheese, which is christened with sweet-savory lemon marmalata and served alongside onion crostini. And don’t count out the vegetables, whatever you do, such as the dish of charred carrots, sauced with creamy Capriole goat cheese, almonds and Acetaia San Giacomo balsamico. There’s a small mozzarella bar, too, where you can sidle up for tastes; however, you’d be remiss not to order the hand-rolled, stuffed mozzarella with San Marzano tomatoes and basil. But save room for the pizzas turned from a wood-burning oven, especially the pork belly meatball version. Loads of affordable Italian wines, a few wines on tap and a handful of cocktails are furthered by satisfying finales, like basil sorbet and a Nutella ice cream sandwich.
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Bar Toma Restaurant is one of our 2012
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| Top 10 Chicago Wine Bars Restaurants
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