980 North Michigan Avenue Chicago, IL 60611 ﾠ
312.280.2750
http://www.spiaggiarestaurant.com/
We were scared, very scared of going to this restaurant. We read the menu online and thought oh no what the heck is Jimmy going to order (remember he doesn’t like tomatoes, onions or mushrooms). But we had to go; It was our last night with my dad and his girlfriend in Chicago. We sucked it up, got dressed, met them in the lobby of our hotel and walked to the restaurant. As soon as we walked in the door a man came around the corner with a suit jacket for Jimmy. Oh boy, I thought, here we go, fine dining snobs. But as the hostess showed us to our table and the waiter came to greet us, my predisposition quickly changed. The view was nice, the decor was elegant and the booths were welcoming. After surveying the menu we cautiously picked out Jimmy’s courses making sure there weren’t any mushrooms, tomatoes or onions in the ingredients. [I didn’t want to get it wrong so I copied and pasted directly from the website what we ordered]
Appetizers:
Agnolotti del plin con polline di finnocchio: Hand crafted veal filled pasta with fennel pollen and crispy veal breast.
Gnocchi di patate in salsa di ricotta e tartufi neri: hand rolled potato gnocchi with ricotta sauce
with Umbrian black truffles.Main Course:
Tagliata di manzo con coda di bue: Wood-grilled prime strip loin with braised oxtail,
Controne beans, roasted spring onions, aged balsamic vinegar and arugula
Dentice con carciofi, pinoli, dragoncello e pomodori di pachino: wood-roasted Mediterranean snapper with baby artichokes, Pachino tomatoes, pine nuts and tarragon
Dessert:
Crespella di cioccolato con gelato: warm chocolate filled crepe with nutella gelato and hazelnuts
Semifreddo di cioccolato con crema d’arancia e zafferano: semi-frozen Valhrona chocolate mousse with orange and saffron
The pictures and words that follow do not do this meal any justice. Honestly, I died that night and went to Italy. The tastes reminded me of my childhoods spent in the Italian Alps and seaside. All of the ingredients were pure, fresh, and decadent. Every bite melted in your mouth. It was a euphoric experience.
Before the appetizers arrived we were given a selection of 4 types of bread. I highly recommend the ricotta basil roll. Its flakiness reminded me of a biscuit but the flavors were savory and sweet. We could smell our first course arriving, the fragrant truffle oil and beef aromas beat the dishes to the table. As the plates were set down, one can immediately see the time and love put into these pastas. Each piece was handcrafted perfection. The gnocchi were covered in a thick, silky cheese sauce and delicately drizzled with the dark truffle oil. The veal filled anolloti were almost like long bow ties each carefully aligned in the middle of the plated sprinkled with a beef jus.
The main dishes were just as spectacular. The snapper had a crisp crust and flaky meat. The dollop of tomato on top and the bed of artichoke hearts were extremely flavorful. They were the classical Mediterranean flavors I remember eating by the seaside. The prime strip loin with braised oxtail blew our minds. The meat was tender and juicy. The oxtail just flaked onto the fork and melted in your mouth. It was like the Italian version of a tender pulled pork; however this was much more decadent and delicate in texture.
The dessert was heavenly. My crepe was a pouch that oozed out a warm and rich chocolate sauce once I broke into it. The gelato was soft and creamy. Even the chocolate covered hazelnuts that decorated my plate were luscious. This meal was comforting and luxurious.
If you ever happen to go to this restaurant please tell Chef Sarah that the Genta’s sent you. She is a gracious and talented
woman. She welcomed us into her restaurant and served us the most amazing meal.
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