Land, sea meet at new North Loop spot

Print Friendly, PDF & Email

Growing up in Detroit, Noah Zamler learned to make pasta beside his mother and grandmother.

Now, Zamler is living out his childhood dream as co-owner and head chef of Terra e Mare (Land and Sea), an Italian restaurant that opened at 404 S. Wells St. in Chicago’s South Loop neighborhood, Block Club Chicago reported. Zamler partnered for the venture with Cristian Mendoza and Petros Papatheofanis.

Terra e Mare features “the best of the land and sea,” according to the restaurant’s website, including fresh seafood dishes, house-made pasta and bread, and locally sourced ingredients. A beverage menu includes cocktails, Italian wines and “one of Chicago’s most unique” lists of amaro liqueur.

The restaurant’s moderate prices should help build a loyal customer base, Zamler says. “We want to be a relatable restaurant. Everything that I’ve done in my life has always been about the consumer and people that are eating it, so we don’t want to be the place that you have to save up for three months to go to,” he told Block Club Chicago.

Zamler told Eater Chicago that he was raised as a vegetarian and his mother, who went on to open a pasta shop, knew how to make produce into a star. “Going to friends’ houses and eating a bad salad, (I learned) that a lot of people didn’t get that same feeling.”

For more, click here.


About Fra Noi

Fra Noi produces a magazine and website that serve the Chicago-area Italian-American community. Our magazine offers our readers a monthly feast of news and views, culture and entertainment that keeps our diverse and widely scattered readers in touch with each other and their heritage. Our website offers a dizzying array of information drawn from every corner of the local community.

Check Also

Chef Maggiore release brunch cookbook

In the foreword of his debut cookbook, Chef Joey Maggiore is described as “vibrant, entertaining …

Leave a Reply

Your email address will not be published. Required fields are marked *

Want More?

Subscribe to our print magazine
or give it as a gift.

Click here for details