Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

THIS RESTAURANT IS CLOSED Fortunato

2005 W. Division St. (Damen Ave.) Send to Phone
773-645-7200
The centerpiece of this bustling "rustic industrial" retreat is the glassed-in exhibition kitchen, where dishes like oxtail ravioli and monkfish picatta are created. Service tends to be as good as the food.

Cuisine
Open
Dinner nightly
Features

* Click here for rating key

THIS RESTAURANT IS CLOSED Fortunato Restaurant Review

: Jennifer Newbury, who made a name for herself with Chez Jenny and Sole Mio (both closed), is back with this stylish 2002 entry on one of the city's trendiest restaurant strips. The d├ęcor of the bustling (read: noisy) room is industrial chic meets rustic retreat, with everything from metallic surfaces and silverleaf wall coverings to cork floors, textured oak and weathered brick walls. But the centerpiece is the glassed-in exhibition kitchen, where you can watch a crackerjack crew turn out an ever-changing lineup of creative dishes well-grounded in tradition, often incorporating uncommon greens and other locally grown organic vegetables. Delicious antipasti range from a triangle of polenta set off by marsala-macerated prunes, braised duck and a dash of buckwheat honey to succulent wood-grilled baby octopus with a salad of fresh peas, limas and other beans. Braised oxtail ravioli with root vegetables is the pasta everyone's buzzing about. Monkfish picatta and oven-roasted pork loin are typical secondi. Homemade spumoni and ricotta fritters are dessert possibilities. Boutique bottlings and unusual varietals distunguish the all-Italian wine list. Service tends to be as good as the food.
Discover new restaurants in Chicago like mfk.
BE IN THE KNOW
New Restaurants in Chicago
Find all the new Chicago restaurants that have opened recently with GAYOT's round-up.




2017 RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.