"Hiding in the most unlikely of places (the Navy Pier food court, stay with us) is Chef Ciccio, a small stall with an Italian beef unlike any other. The beef is great, the peppers are solid, but there are no dipped or wet options here. There’s only dry, or “in a bath”—a jus-cuzzi if you will. It's brimming with slices of garlic taking a soak after a hard day’s work of adding flavor to the salty broth, and a handful of random potatoes just there to add good vibes like a funemployed friend." - veda kilaru
Eric Ziegenhagen
