Il Carciofo is a must-visit for Roman-style pasta and pizza - Review - Chicago - The Infatuation
"“Top Chef-winner,” “Italian,” “Fulton Market”—attach these words to any restaurant in the city and it’ll immediately have some buzz. So it’s not surprising that Il Carciofo, an Italian spot with all three factors, got the Chicago hype machine riled up when it was first announced. Reservations were instantly scooped up by West Loop couples, tourists, and anyone who loves their nearby sister restaurant, Rose Mary. Ultimately, Il Carciofo's football field-sized, plain dining room is a bit anticlimactic, but the fantastic Roman-style dishes justify the hype. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik Pause Unmute Chicago is filled with Italian spots serving mattress-sized scallopini or deconstructed lasagna, but Il Carciofo is one of few to embrace the simplicity of Roman cuisine. There’s some pretty good antipasti to kick things off, like sweet and sticky lamb ribs. But you’re here for the perfectly al dente housemade pasta, charred pizzas, and other dishes with only a few ingredients. In each bowl of gnocchi or crispy panino, you're able to thoroughly savor the quality of the tomatoes, guanciale, or cheese fresh off a red-eye from Italy. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik Pause Unmute But the food isn't perfect. The forno section of the menu is largely skippable, with dry saltimbocca or pesce in guazetto that has a one-note “seafood” flavor. And while an early walk-in is the easiest route to taste their fried artichokes, that’s also when Il Carciofo is at its most snoozy and cavernous. For the best vibe, go at night when reservations require some fast fingers and pre-planning. Once the dishes and crowds fill its large space, Il Carciofo takes its full form as one of the more exciting Italian restaurants in the city. How to get into Il Carciofo Reservations are released a month out, so as long as you’re planning on eating about four weeks from now, you should be in the clear. If you want to eat there this week—well, hopefully you’re ok with sneaking out early from work or eating dinner right before bedtime. Most available slots (if there are any) are only from around 5pm or past 9pm. Food Rundown Carciofo Alla Giuda Il Carciofo flies these artichokes in from Rome every week, and the long journey is worth it. Each part has a distinct texture, from the crispy petals to the meatier center. A dusting of pecorino romano adds a burst of saltiness. photo credit: Kim Kovacik Abbacchio Alla Scottadito These lamb ribs are our favorite dish from the antipasti section. The fatty meat has a crispy crust and detaches easily from the bone. The vino santo glaze adds sweetness while the rosemary gives an herby pop. photo credit: Kim Kovacik Tagliatelle This is one of the more balanced pastas on the menu, and it’s our favorite. The ribbon-like pasta has a firm but supple bite and the meaty ragu is flavorful without being too rich. photo credit: Kim Kovacik Carbonara Just a heads up this is very rich, and the guanciale pushes the saltiness factor to the edge. But if, like us, you love all things creamy and salty, then you’ll probably really dig this. photo credit: Kim Kovacik Mezze Rigatoni Alla Amatriciana If you like the saltiness from the guanciale, but want a sauce with a spicy kick, this is the pasta for you. photo credit: Kim Kovacik Bascaiola The umami-packed maitakes combined with the fennel-forward sausage complement the tomato sauce and the thin, crackery crust. So if you like tavern-style pies, meet their Roman cousin. photo credit: Kim Kovacik Mortadella This dish alone is the reason we’re petitioning Il Carciofo to offer carryout and delivery. You’ll find it in the pizza section, but it’s actually a giant panini filled with a perfect balance of mortadella, stracciatella, and pesto. We’re still wondering how the bread stays magically crispy despite all that cheese. photo credit: Kim Kovacik Pistachio Gelato The perfect bookend. It’s thick, smooth, and creamy, with a balanced flavor that’s not too nutty or too sweet. Plus, it’s a big enough serving that you could easily split it between two people—assuming you’re feeling generous. photo credit: Kim Kovacik" - John Ringor
