I went about 6 weeks ago. Perfectly fine....room looks nice. Service was good. I would rate the food a B overall, B- for a place rated as a top place. A bit "corporate" in feel (as in owned by a corporation) and a bit paint by number. Wasn't unhappy but didn't thrill me, especially in view of the tariff.

Spiaggia moving to tasting-menu-only format

http://www.chicagobusiness.com/article/ ... nly-format

*Spoiler Alert*

The Top Chef 2018 title has been awarded to Spaggia's exec chef, Joe Flamm

Seeing that this thread on Spaggia was last updated in 2015, does anyone have any recent updates on dining here? I assume the resto will receive an influx of reservations as a result of the Top Chef winner... so perhaps it may be worth a thought to book now.

I'm also curious to read the thoughts of others on Spaggia vs Cafe Spaggia...

guess I don't need to watch now....
thanks!

Cool. That's the 2nd Spiaggia chef to be Top Chef.

Got engaged in December at Spiaggia so perhaps that colors my excellent experience but food and service were stellar. Chef Flamm was highly visible in the restaurant the night we were there but I too imagine reservations will now be a hot ticket! The highlight of the meal was probably the signature truffle gnocchi which comes with a hefty price tag but is classic and was pretty near perfect. Ate in the fall at Cafe Spiaggia with my mom and despite the renovations the meal wasn't as memorable as previous Cafe visits have been.

stevez wrote:Cool. That's the 2nd Spiaggia chef to be Top Chef.

Sarah Grueneberg actually was second in Season 9. Close but no cigar.

foodie1 wrote:The Top Chef 2018 title has been awarded to Spaggia's exec chef, Joe Flamm

I'll admit, that is why Mrs Willie & I have reservations for mid April at Spiaggia. Have never been before.

foodie1 wrote:*Spoiler Alert*

The Top Chef 2018 title has been awarded to Spaggia's exec chef, Joe Flamm

Seeing that this thread on Spaggia was last updated in 2015, does anyone have any recent updates on dining here? I assume the resto will receive an influx of reservations as a result of the Top Chef winner... so perhaps it may be worth a thought to book now.

I'm also curious to read the thoughts of others on Spaggia vs Cafe Spaggia...

"Top Chef" alum Joe Flamm is leaving Spiaggia to open his own restaurant. Spiaggia’s current chef de cuisine, Eric Lees, will become the executive chef of both Spiaggia and Cafe Spiaggia. He previously worked as the chef at Japanese restaurant Yusho in Logan Square.

https://www.chicagobusiness.com/restaur ... restaurant

I suppose it's inevitable that every Top Chef winner gets their own restaurant. Wonder who he's going to partner with?

I like food tv but not so much the cooking contest shows. They're too much like most scripted reality TV, injecting tension just for the sake of entertainment. Here, you have 15 minutes to cook me a fine meal, and oh BTW all the ingredients are 50 yards away. Best hurry!
But maybe I'll try to watch some of Flamm's season, see how he handled everything.

Chef Tony Mantuano leaves Spiaggia, Chicago’s best Italian restaurant, after nearly 35 years

https://www.chicagotribune.com/dining/c ... story.html

Spiaggia's new menu coming 4/1/2020 as per manager Noah Smith.

Tonight's tasting menu was dazzling, but light on pastry elements.

Spiaggia's bread opener is from Aya Bakery, 1332 W Grand Ave., Chicago, IL 60642.

An amuse bouche, a tuna crudo, was lemon zest infused, and lively; the accompanying gougere was a thumb-sized croissant like dollop, infused with a truffle cheese.

Lumache e aromatiche is four snails in a breadcrumb and tapenade-like "earth". An edible "eco-environment" for the snails, fresh and mild in flavor.

The foie gras was airy and delicate atop the paw paw cake. This was the richest element on the menu.

Tortellini in brodo was four tortellini in a rabbit consumme, which when you complete the fourth tortellini, the waiter adds a splash of a Monetlpuciano red to the remaining broth, encouraging you to sip the heightened broth right from the bowl. This is worth a Michelin star on its own.

Strangozzi al Tartufo is a thick fetuccini, al dente, with a clear brown butter sauce and ample truffle shavings.

The risotto surprises with an almost puffed rice and slight crunch. The textures here are astounding.

Turbot was bland except for an accompanying toasted seed crumble.

The pheasant featured two slices which were described as "sausage stuffed", although no sausage appeared on the plate or anywhere inside the pheasant. The slices were pitch-perfect pheasant, like a turkey that's been eating truffle its whole life. The carrots were unique in flavor, and a particular variety, although it escapes me at the moment.

Rice fritters were essentially doughnuts on a dark cherry compote, and an almond gelato from a dream.

Service was relaxed but poised, passionately revealing some distinction about each element and its origin. The manager introduced himself at the perfect time when the snails arrived, proudly revealing that his friend owns the snail farm where the snails originated. Each course was like this-- each accompanied a tailored origin story-- you're best friends with the knowledgeable staff here in minutes. They want to talk about the Aya bakery and where it's located near Ogden Avenue. So friendly, so warm, so heightened and high-stakes, it blows away the hard-nosed ice-queen exterior of Smith's servers who would just as soon see you killed than talk about their Veltliner.

Spiaggia's servers deluge you with an avalanche of freebies-- from tastes of Montelcinos to dessert aperitifs. I cried at a couple of the dishes, and asked the server if he enjoyed seeing guests weep, and he responded without missing a beat, "It's what we do."