Kleiner Magic

Hungry Z, NBCChicago Street Team

The Italian language, it’s beautiful, sexy, some even call it the language of love. Even the simplest word or phrase sounds better in Italian. Translate “The Balcony” to “Il Poggiolo” and you have instant allure. Located in a former silent movie theater, the interior is the work of Chicago restaurant veteran Jerry Kleiner. Similar to the beauty of Opera and Marche, the bold décor features an overhanging balcony, rich woods, amber hued resins, oversized chandeliers, and vibrant red upholstery.

We all know not to judge a book by it’s cover, and Il Poggiolo proves to be more than just a pretty face. The restaurant showcases Italian fare by Executive Chef Jim Kilberg, and the focus here is simple and fresh. In fact most dishes feature only a handful of ingredients.

Two wonderful examples of this simple freshness are the Tagliata con Funghi Misti e Spinaci (wood fired New York strip with mushrooms and spinach), and the Branzino con rapini (pan roasted sea bass with rapini and anchovy sauce). Sliced on the bias and resting on top of a heavenly mushroom sauce, the steak satisfies even the most carnivorous among us. Roasted “skin on”, the sea bass’s crisp outside and flaky inside is sure to please those looking for more surf than turf.

Yes, everything sounds better in Italian. But when you add some substance to those words is when you find something truly special. Classy, stylish, and comfortable looks combined with fresh and distinct flavors equal a memorable dining experience. While “Il Poggiolo” is located in Hinsdale, one bite will make you feel as if you’re standing on a balcony in Florence.

Location

8 East First Street

Hinsdale IL 60521

630.734.9400

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Idol Worthy?

Hungry Z, NBC Chicago Street Team
The word Bice may conjure up memories of a long haired “American Idol”, singing about “The Real Thing”. While you probably won’t find any long haired rockers here, you might find a tasty meal. Will it be the real thing, or just a reasonable facsimile?

Unassuming from outside, Bice welcomes you with a relaxed two level dining area. Customary bread baskets are given to each table with butter provided, and olive oil available upon request. Although after tasting their bitter olive oil, you may wish you stuck with the butter.

To help forget about the olive oil, crab cakes were in order. Four well sized cakes were fork tender and very enjoyable. Folks should treat the accompanying salad as garnish and not suffer through its blandness. A much more enjoyable salad choice would be the tomato and fresh mozzarella salad. Simple and delicious.

While there are many types of pasta to choose from, a steak can be a nice departure. A wonderfully tender filet is topped with a creamy green peppercorn sauce. While not a “steakhouse”, the filet was prepared perfectly medium, and the green peppercorns livened up a normally mellow cut of meat.

Go back to tradition and enjoy the lovely tiramisu. Ladyfingers drenched in espresso, layered with mascarpone, and dusted with cocoa give your taste buds a lovely kiss goodnight. Flaky apple strudel was another fine choice and even brought back memories of childhood.

Dinner for two with drinks and tip runs about $125-150. So was it the “Real Thing”. Similar to that long haired idol, Bice sings a catchy tune, but doesn’t rock as hard as it could.

Location: 158 E. Ontario

Phone:312-664-1474

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Alternative Medicine

Rebecca Taras, NBC Chicago Street Team

There’s a doctor in the house – literally!  Located within a rehabbed pre-Victorian Hennesy House, Dr. Dominic Gaziano opened Salute’ Wine Bar (46 E. Superior) last week. The 130-year old building in the Gold Coast exudes both traditional and modern Italian touches. “We want people to feel like they’re being welcomed into a cozy Italian home,” says the good doctor.

The warm atmosphere pays homage to family traditions inspired by Gaziano’s upbringing. As a first generation Italian-American, Gaziano grew up learning Calabrian and Sicilian culinary traditions instilled by his mother, a gourmet cook and author. Inspired by mom and memories of preparing elaborate Sunday meals with his four brothers, Gaziano started entertaining at his Lincoln Park home in his adulthood. As an internal medicine doctor, author of “Feel Good Health,” and nationally syndicated health show, “Health and Lifestyles Weekly,” Gaziano wants to bring Chicago a genuine Italian experience combined with the health benefits of the Mediterranean culture, food and wine.

Who better to whip up such a “remedy” than an Italian native. Executive Chef James Caputo (formerly of Rosebud restaurants) grew up in a small neighborhood with family roots from the regions of Marche and Naples. The menu features items made with ingredients imported from Italy to re-create an authentic Italian Bistro. Look for a variety of small and large plates, salads, grilled and toasted sandwiches (panini and trammezzinis respectively), cheeses and of course, homemade desserts. Need more of a visual? Think the Salute Panini with proscuitto d’parma, aged gorgonzola and truffled fig butter, or a melt in your mouth Beetroot Hummus served with aged balsamic reduction and flatbread. Pair with a wine that will blow your taste buds away and not your budget. Bottles range from $30-$60 and glasses in the area of $6-$12.

You’ll love the fireplace on a crisp windy city winter and the secluded stone outdoor patio on a balmy summer evening. At Salute’, the prescription is a glass of vino and some Italian comfort fare. Isn’t it about time you got a refill?

Open Sunday through Friday from 11 a.m. to 2 a.m. and Saturday from 11 a.m. to 3 a.m. Private party packages and space available. Street parking or Valet ($9). For additional information please visit www.salutewinebars.com or call 312.664.0100.

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Get Stuffed!

Hungry Z, NBCChicago Street Team

In the mid-70s, two Chicago restaurants — Nancy’s and Giordano’s — began experimenting with deep dish pizza, but what they created instead was the beloved “stuffed” pizza.

Nancy’s founder, Rocco Palese, based his creation on his mother’s recipe for scarciedda, an Italian Easter pie from his hometown of Potenza. Similar to deep dish, a thin layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then an additional layer of dough goes on top and is pressed to the sides. That extra layer of crust is the difference between the two.

Read the rest of this post on nbcchicago.com.

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