Dimmi Dimmi Corner Italian
Italian restaurant · Sheffield Neighbors ·
Elevated Italian-American fare, craft cocktails, and a buzzing vibe
Elevated Italian-American fare, craft cocktails, and a buzzing vibe
"In Lincoln Park, this new Italian spot has quickly become one of the hottest destinations for red‑sauce classics and tavern‑style pies. I went for the tried‑and‑true sausage pizza and it did not disappoint: a cracker‑thin crust — among the thinnest I’ve ever had — with each slice layered in sweet tomato sauce and chunks of pork sausage, then finished with parmesan grated tableside. Scoring a table here isn’t easy, but the payoff is well worth it." - Jeffy Mai
"A laid-back neighborhood spot that works for just about any occasion, this packed Lincoln Park Italian newcomer from Cornerstone Restaurant Group has quickly become one of the toughest tables in town since debuting in August. On a Wednesday at 6:30 p.m., I found the dining room full: families (kids on iPads), groups of friends, and couples tucked into two-person booths along an exposed brick wall, with staff marking birthdays with a celebratory dessert; music stayed low, but the lighting was dim enough that one patron used a phone flashlight to read the menu. The bar, where I sat, is first come, first served with little space to wait—I awkwardly hovered by the host stand and the area grew congested as parties stacked up. Executive chef Matt Eckfeld’s menu showcases red-sauce classics and tavern-style pizza: baked clams casino arrive nine to an order, nestled in their shells under a spicy breadcrumb-and-bacon crust that benefits from a squeeze of lemon, and a Chicago spin shows up in Italian beef–style carpaccio dressed with giardiniera, shaved Parmesan, and beef jus aioli. The pizzas are paper-thin tavern-style; every piece of my sausage pie had a hunk of pork on it, and there’s also a vodka-sauce pie with sweet onions, ’nduja, and Calabrian chile—I nearly finished an entire pizza myself and those with big appetites should be able to do the same. Drinks lean Italian, from a Calabrian dirty martini with an ’nduja–gorgonzola–stuffed olive and an amaro sour to a particularly fine negroni made with Gran Bassano Rosso; wines are mostly Italian, and amaro and grappa await for a digestif. It has the spirit of a neighborhood restaurant but, judging by the crowds and buzz, it’s attracting a much wider audience; tavern-style pizza lovers will be pleased, though you’ll need to plan weeks ahead for a reservation, and even bar walk-ins should expect a wait." - Jeffy Mai
"Dimmi Dimmi is a charming, busy-but-not-hectic Italian spot on a quiet corner of Lincoln Park. It's perfect for nights out with a bottle of pinot, crunchy mozzarella sticks, and the occasional highchair. And it’s the kind of place that’s full of big booths and longtime brownstone owners from up the street begging for more parmesan. Dimmi Dimmi’s Italian dishes are pretty good overall, but the tavern-style pizzas are why this spot is more than just a nice addition to the neighborhood. It has a strong cracker crust that holds up to a heavy amount of cheese and sweet tomato sauce. Just know that because this place is busy, start looking for reservations at least a week in advance. We haven’t been here yet, but want you to know this spot exists. RESERVE A TABLE" - Nick Allen
"A fresh splash of red sauce lands in Lincoln Park with this Italian American spot, bringing Italian dining back to the corner of Armitage and Seminary. Executive chef Matt Eckfeld, previously with New York’s Major Food Group at Carbone, Contessa, and ZZ’s Club, nods to classic red-sauce joints while adding modern twists: carpaccio comes Italian beef–style with thin rare slices layered with giardiniera, beef jus aioli, and Parmesan alongside sesame sourdough; hamachi crudo gets a kick from almond chili crisp; and raviolo “saltimbocca” is stuffed with guanciale, topped with prosciutto, and finished in white wine butter sauce. Pizzas are unmistakably Chicago, served tavern-style with staples like pepperoni and sausage plus creative combos such as vodka sauce with sweet onions or mushrooms with garlic cream. The focaccia is a highlight, bubbling hot from a cast-iron skillet with optional dips like buffalo ricotta with honey and eggplant caponata. Pastry chef Casey Doody rounds things out with tiramisu, affogato, and a rich, decadent buttermilk chocolate cake, and chicken parm is on the menu. Drinks span a barrel-aged negroni, dirty and hazelnut espresso martinis, a lineup of spritzes and nonalcoholic concoctions, and post-meal pours of amaro and grappa. Open 4–9 p.m. Tuesday–Thursday, 4–10 p.m. Friday and Saturday, and 3–9 p.m. Sunday, the team aims to make this a neighborhood staple for family-style meals and great food." - Jeffy Mai
"Planned for 1112 W. Armitage Avenue with a late July–early August opening, this Cornerstone Restaurant Group project aims to retain longtime neighborhood diners while attracting new ones. Executive chef Matt Eckfeld—who split roughly 13 years between his Bucktown and West Loop concepts and spent nearly 12 years with Major Food Group’s Italian-American brands—plans a menu of house-made pastas, seasonal vegetables, sandwiches and well-crafted focaccia, with produce sourced from nearby Green City Market when in season. Former Boka pastry chef Casey Doody will handle desserts, including gelato and cakes, and the kitchen is promising familiar, approachable Italian-American fare rather than overly fussy plating." - Ashok Selvam
