 La Madia Restaurant Review: Modern, striped upholstered booths; an interactive, glass-lined pizza bar to sidle up to; low, moody lighting --- it all adds up to a better-than-average experience at this wood-fired, crisp-crusted pizza place. Granted, La Madia is one of many such spots, and it’s also one of the more expensive. Fortunately, it gets props for both its use of seasonal ingredients and its lighthearted approach to wining and dining. Niçoise olives make for a fun first course, arriving crackling in a foil packet pulled from the fire. Sweet Vin Santo-roasted grapes dot the stinky-though-memorable Taleggio pizza; a triple (as in plentiful) pepperoni pie with white truffle oil blends earthy, spicy flavors in a way that feels right. House-made fennel sausage, accenting a dish of almost airy ricotta gnocchi and wilted spinach, also graces a straightforward tomato-sauced pie along with sweet onions. Adding to the appeal, service is friendly and chatty. Be sure to check out the semi-private wine and pizza tasting room when group dining as well as ongoing chef’s table events.
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La Madia Restaurant is one of GAYOT's 2013
| Top 10 Chicago Chef's Table Restaurants
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