Good Pasta

I am running the marathon October 22nd and am looking for some a place with great pastas for a dinner the night before in Chicago. A lot of places I have looked at have great chicken, calamari, etc but no where really has a claim to fame on pasta. Have already done Rosebud and Carmine's - and I wouldn't mind a place that plays Sinatra. Any suggestions for a carb load?

This previous thread regarding house-made pastas should help you out.

Keep in mind that the places that make the best pasta dishes are more likely to serve them in a smaller (primo-sized) portion, which may not be ideal for "loading".

Best,
Michael

Just my $.02, but I agree with Michael. If I were you, I'd load up at a place like Rosebud or even Maggiano's, rather than go somewhere like Cafe Spiaggia.

KATY'S!

trixie-pea wrote:KATY'S!

Good call, Trixie-pea!

Though presumably not at the same noodle-level but much nearer to downtown are other such possibilities. Ed's Potsticker House for noodles with pork and green beans or the beef stew with noodle; both are cheap, voluminous and tasty. The last time I had the beef stew, I remember thinking there must have been a pound of noodles in there... (And I wasn't running a marathon)...

Antonius

Very easy call -- Volare in Streeterville. Abundant portions of delicious perfectly cooked pasta with traditional sauces. I usually get linguine with clams, in a garlicky white-wine broth. Always outstanding.

I hear the olive garden has a never-ending pasta bowl

I'm going to suggest several orders of gourmet Mac and Cheese from one of the many purveyors in town, like Feast, Kuma's, etc.

gleam wrote:I hear the olive garden has a never-ending pasta bowl

I'm going to suggest several orders of gourmet Mac and Cheese from one of the many purveyors in town, like Feast, Kuma's, etc.

I've never run a marathon but I've played lots of sports all my life and I can't imagine eating a lot of macaroni and cheese as a pregame or pre-anything-athletic meal... too much fat to digest.

Antonius

KK,
I think really if you're running a marathon, I'd go with italian - and stick to red sauce at that. From experience, anything too cheese oriented or spicy would really wreak havoc on your stomach during the run.

I agree with previous posters in that you're going to want to probably just go somewhere that serves traditional americanized pasta dishes. I'd recommend Soprano's on Sheffield. Its very average in terms of anything innovative, but they're not going to screw anything up too badly. I went there before both marathons. In addition, the portions are large (i.e. sufficient for a full meal) and reasonable. Service is passable and friendly and the atmosphere is cute. Bonus, they play copious amounts of Sinatra.

We'll all be there to cheer you on the next AM!

Devo

Sopranos
2901 N. Sheffield
Chicago
773-871-0990

Antonius wrote:I've never run a marathon but I've played lots of sports all my life and I can't imagine eating a lot of macaroni and cheese as a pregame or pre-anything-athletic meal... too much fat to digest.

Antonius

Well sure, if you actually want to be able to complete the marathon. But no one wants to actually do that! Sheesh!

greygardens wrote:KK,
I think really if you're running a marathon, I'd go with italian - and stick to red sauce at that. From experience, anything too cheese oriented or spicy would really wreak havoc on your stomach during the run.

g,

Yes (in a general theoretical way) and no (insofar as there is a practical factor that needs consideration). I agree that pasta with a simple tomato sauce is very good pre-event eats, as they say, but many restaurants and that includes a lot of the Italian-American sorts of places, finish many dishes -- whether appropriate or not -- with wads of butter (one of the many reasons I despise most pasta found in restaurants). One should -- or maybe I should just speak for myself -- I would want to be careful to have something with the appropriate carbo load, a good portion of protein, and as little extra fat as possible, so as you say, no cheese, but I would also be sure to make sure their not adding a bunch of butter (or even olive oil) at the end.

With all the training that goes in for a marathon, I imagine one must be extra careful. Just playing amateur hockey, I find composition of pregame meals and ---very important also -- timing makes a big difference in how one feels.

My hat's off to you all marathon runners!

Antonius

A,

Point well taken about the oil and butter. I guess I would go with a simple pasta with some protein and a red sauce and ask your server to tell the kitchen to go easy on the greasy stuff (i.e. oil and butter)? And then, punish the breadbasket.

As a pasta fan, runner, and one-time wrestler familiar with starvation, followed by gorging, I mean "carbo-loading," followed by intense activity, I'd suggest that red sauce is a sketchy call, though it does make for a rather spectacular encore.

I'd humbly suggest that a bowl of noodles from Katy's or Mandarin Kitchen with a very simple broth or sauce, such as the pork stock used for any number of soups. Or a big bowl of gingery congee with chicken or white fish. Or a plate of potato pierogi from any number of Polish spots around town, hold the butter and sour cream.

A benefit of going non-Italian is also that tens of thousands of folks had the same idea as the OP, and I can almost guarantee that the usual suspects are booked already, or close to it by now. I say this as one who has hosted several out-of-town marathoners and triathletes over the years. I'd venture that more pasta is sold on Taylor Street the night before the marathon than the next three biggest nights combined.

Just hoping to go along with the OP's intent that she wanted italian and preferrably a joint with Sinatra playing. Having run 2 marathons and countless half-marathons, 10Ks etc, I've found that pretty much if you're an 'upset' stomach person, you're going to suffer from it regardless during the race due to nerves and excessive exertion. Eating several hours prior to race time is key (including early the night before, giving plenty of time to digest the heavier meal and then, something bland in the AM if you are so inclined). Maybe the only way to avoid any sort of butter/oil/overly spiced cuisine, Italian or otherwise is to cook it yourself...however, I would have to agree that Polish is a good call.