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Wood-fired bagels, Neapolitan-style pizzas, pastas, sandwiches, and pastry, plus Stumptown coffee, an intriguing wine list, and a host of inexpensive but worthy whiskeys. Cash only.

Our Review

The death of Ciao Napoli Pizzeria, which housed a 900-degree wood-burning oven, ushered in a long-overdue bagel renaissance in Chicago when pastry chef Katie Wyer created a brand-new breed of bagel—one heavily inspired by the skinny, crispy, wood-fired bagels of Montreal, yet still possessing the all-important chewiness New York partisans live and breathe for. But Reno churns out much more than these halos. Consider the Neapolitan-style pizza, the equally good pastas, and (on the lunch menu) sandwiches on innovative breads. At breakfast, it's sandwiches again, and built on the bagels, they are magnificent, including a towering stack of lox, avocado, cucumber, artichoke cream cheese, and red onion that can barely be contained in the hands.There's also a daily assortment of cakes, pies, tarts, muffins, and brioches, plus terrific after-dinner sweets like a crunchy wood-fired apple crisp topped with cinnamon ice cream. Aided by a comradely front-of-the-house staff, you could spend all day eating at Reno, an experience augmented by an intriguing wine list, cocktails, and a spirits roll heavy on inexpensive but worthy whiskeys. Read the full review >>

Mike Sula

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You could spend all day at this all-things-to-all-people spot, an experience that can be augmented by an intriguing wine list, cocktails, and a spirits roll heavy on inexpensive but worthy whiskeys. —Mike Sula

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