Dining

This summer, Cornerstone Restaurant Group opened Dimmi Dimmi Corner Italian in the former Tarantino’s space at 1112 W. Armitage Ave. in Chicago. (“Dimmi” means “tell me” in Italian.) Headed by executive chef Matt Eckfeld, the restaurant has a “fresh, feel-good take on Italian-American fare,” according to a press release. Eckfeld’s culinary background includes work at award-winning New York restaurants such as Carbone and ZZ’s Club. Dimmi Dimmi “blends Eckfeld’s modern approach with the nostalgic warmth of Italian-American comfort, creating a welcoming neighborhood spot in the heart of Lincoln Park where community and cuisine meet with ease.” The menu features homemade …

Ascione Bistro opened at 8006 Lincoln Ave. in downtown Skokie, the second location for the restaurant owned by third-generation restaurant owner Alex Argirov and his wife, Lauren Lucchesi, the Chicago Tribune reported. At 5,000 square feet, the Skokie Ascione is much bigger than the original Hyde Park location, and includes a 24-seat bar, patio seating and semi-open-air seating. The menu features generations-old Lucchesi family recipes from southern Italy. “We wanted to expand our business and (were) just looking to do something close to our house,” Lucchesi told the newspaper. “Something for our friends, something for our family and people in …

The eighth location of Joey’s Red Hots & Pizza opened recently at 7920 Lavergne Ave. in Burbank. The enterprise was founded by longtime friends Anthony Nardo and Nick Iozzo, who launched a hot dog stand more than two decades ago in south suburban Orland Park, Food Industry News reported. Today, Joey’s includes sit-down restaurants in seven suburban locations — New Lenox, Justice, Crest Hill, Riverdale, Orland Hills, Orland Park and Burbank — and one in Chicago’s Morgan Park neighborhood. Joey’s Red Hots serves Vienna Beef franks, Italian beef, gyros, pizza and gelato. The venture also features a catering arm and …

“Italopunk: 145 Recipes to Shock Your Nonna” is the English-language debut from Vanja van der Leeden, a Dutch-Indonesian chef and culinary writer. The cookbook features 145 recipes that “refresh beloved Italian dishes and reimagine what they can become,” a press release stated. “Rooted in the traditional elements of Italian trattoria cooking, van der Leeden shares riffs on classics — panzanella with mango, cacio e pepe with mint, tiramisù with sesame — offering a vegetable-forward, climate-conscious, seasonal collection that encourages readers to explore Italian ingredients beyond the usual grocery store fare.” Van der Leeden studied language and literature in Florence and …

As part of Gene & Georgetti’s 85th anniversary celebrations, a portion of Franklin Street near the legendary Chicago steakhouse was officially dedicated as Way. Durpetti, who took over the restaurant in 1989 after the passing of his father-in-law, died last year. “It was a moment decades in the making and one that reflects the indelible impact Tony had on our family, our team and the city we proudly call home,” the restaurant stated about the dedication. The ceremony was led by 42nd Ward Alderman Brendan Reilly, with remarks delivered by Tony’s daughter, Michelle Durpetti, now managing partner, and her husband, …

Chicago’s only Aurelio’s Pizza, located in the South Loop neighborhood, closed in the spring. “It’s been a pleasure to serve you over the past 10 years,” the restaurant posted on Facebook. “Our lease has come to an end and we have chosen not to renew. We are excited to put our efforts into growing the brand with new franchise locations!” The first Aurelio’s Pizza opened its doors in 1959 in Homewood, Illinois. In 1974, Aurelio’s Pizza became the first Chicago-area pizzeria to franchise its concept. There are now 35 locations in the United States. For more, click here.

Nic + Junior’s, a new restaurant from James Beard Foundation Award semifinalist chef Junior Borges and chef-restaurateur Nic Yanes, is now open in Chicago’s River North neighborhood. The venue at 405 N. Wabash Ave. reflects the chefs’ diverse global influences, including their Brazilian and Italian backgrounds. Dishes like the Tapioca + Brazilian Cheese Fritter exemplify the blend of cuisines, with tapioca fritter from Brazil, mortadella from Italy and giardiniera from Chicago. The restaurant has a 53-seat bar, 32-seat dining room and intimate outdoor patio. Plans are in place to expand the patio area. For more, click here.

The owner and chef behind the first plant-based Italian restaurant in the United States shares all her secrets in a debut cookbook titled “Vegana Italiana.” A native of New York, Tara Punzone opened Pura Vita in West Hollywood, California, in 2018, focusing on transforming classic Italian staples into vegan dishes without sacrificing flavor. The cookbook offers more than 100 vegan Italian recipes inspired by her family’s meals and favorites from her restaurant. “When Punzone decided to go vegan when she was 12 years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage or love of …

The Italian restaurant Tortello, whose owner Dario Monni is from Venice, was named by Eater Chicago among the city’s best outdoor dining spots. Monni and his wife, Jill Gray, a native Chicagoan, opened the neighborhood counter-service restaurant and handcrafted pastificio in 2019. “Locals are known to frequently swing by for fresh pasta and jarred sauces, including a stellar cacio e pepe, to cook at home, but there’s a lot to be said for slurping freshly made pappardelle on its Division Street patio for lunch or dinner (or both),” Eater wrote. For more, click here.

After 54 years in business, My Pi Pizza — among Chicago’s most iconic pizzerias — announced it was closing in June. “From our first location on Sheridan Road in 1971 to our Bucktown home since 2000, My Pi has been a labor of love,” the restaurant wrote on Instagram. “We introduced deep-dish beyond Illinois, opened 25 locations across nine states and shared our family recipe with generations of pizza lovers.” Founder Larry Aronson, whose family came from Belarus, perfected his recipe using lower-acid tomatoes, a top-secret “spice pack” and dough built on generations of baking knowledge, Time Out reported. The …