Quartino
626 N. State St.Chicago, IL
River North
312-698-5000
quartinochicago.com
Hours: Lunch, dinner: seven days
Open late: Saturday till 3, other nights till 2
Our Review
Quartino takes its cue from Italy’s enoteche, wine bars that serve small plates of everything from antipasti to beef tenderloin. Chef John Coletta occasionally puts his own subtle spin on classic recipes but stays true to the main tenets of Italian cuisine: the best ingredients, simply prepared. Plates of thinly sliced sopressata, rich duck prosciutto, and soft, pungent mortadella come with garnishes of giardinera, jammy mostarda, and a sweet-and-sour cucumber sauce. Fried polenta sticks, served with a red pepper sauce, are perfectly prepared: crisp on the outside and soft and creamy inside. Homemade gnocchi didn’t quite achieve pillowy transcendence, but a peppery arugula pesto invited forgiveness. Wines—many offered in the U.S. here exclusively—are available by the quartino (quarter liter), half liter, and carafe, and there are also plenty of options by the bottle. Expanded outdoor seating encompasses a second-floor veranda and first-story enclosed space equipped with TVs.
Price: $$$
Payment Type: American Express, Diners Club, Discover, MasterCard, Visa
Bar Details
At this bustling enoteca from the people behind Gibsons, wines—many offered here exclusively—are available by the quartino (quarter liter), half liter, and carafe as well as by the bottle. —Heather Kenny
Related Stories
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John Coletta's radicchio risotto is bloody good
The Quartino chef publishes Risotto & Beyond.
- Mar 30, 2018
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Key Ingredient: John Coletta isn't allergic to fennel pollen
Challenged to create a dish with a summery spice, Quartino's chef uses the ingredient in a salad and a pizza.
- Jul 10, 2014
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Pasta nero is the new black
Introducing grano arso, burnt flour, to American diners at Quartino.
- Jan 20, 2014
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Turnovers on Wheels
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- Jan 27, 2011
Reviews/comments (19)
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Past Events
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Beggars' Day Halloween Celebration
- Sat., Oct. 30, 12-5 p.m. 2010
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The Pleasure of Pasta
- Sat., Jan. 16, 10 a.m.-12 p.m. 2010
