Studio Brunstrum

Loving Chicago’s Nico Osteria/ Salone Nico

April 1, 2014

Just discovered chef Paul Kahan’s newest ventures- Nico Osteria and Salone Nico (bar) for simple, rustic and wonderful Italian food.

Photo Courtesy of cntraveler.com

Just discovered chef Paul Kahan’s newest ventures- Nico Osteria and Salone Nico (bar) for simple, rustic and wonderful Italian food. If you follow the Chicago dining scene you know that Kahan (Blackbird, avec, Publican) is one of the city’s hottests chefs.  Last May he won the James Beard Foundation Award for Outstanding Chef (in the national) and in 20004 he was named Best Chef of the Midwest. He helped earn one-star Michelin ratings for Blackbird from 2011 to 2013, and now he’s winning my heart with his new Gold Venture in the Thompson Chicago Hotel.

Photo Courtesy of thompsonchicago.com

Photo Courtesy of nicoosteria.coom    

This is my new go-to gathering spot for drinks and dinner. The bar and restaurant are warm and inviting that reminds me of Restoration Hardware’s esthetic. The food is updated Italian- simple, rustic and made with the freshest ingredients. It is drawing a delightful mix of neighborhood locals and Chicago visitors of all ages.

If you go, give these a try as they are my favorites!

1. Start with the Snowbird cocktail made with Luxardo Aperitivo, gin and the Italian vermouth called Punt e Mes, plus fresh citrus and soda. Goes down easy!

2. For a small bite the marinated beet and bagna vert (anchovy and garlic sauce) fettuta is excellent. Think bruschetta with olive tapenade and feta, too. You may never get to the main courses, but you should.

3. The main course: One of my favorite dishes, and Kahan does it so well, is  the chicken saltimbocca with grilled winter greens and date vinegar.

Maybe I will see  you there and I promise, you won’t be disappointed!

Susan Brunstrum
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