The Village
Italian restaurant · Loop ·
Classic Italian dishes served with an extensive wine list
Classic Italian dishes served with an extensive wine list
"If you would like to do this breakup at someone’s home (just not your own), consider heading to Happy Village, which is like visiting an old house. This Ukrainian Village bar has a ping-pong space inside and a backyard that feels like you’re hanging out at your aunt’s place in the suburbs, except you can leave whenever you want. Which will probably be soon." - adrian kane
"The Italian Village, open since 1927, boasts that it’s Chicago’s oldest Italian restaurant, though it’s actually three restaurants that share one kitchen. La Cantina, the steakhouse, and Vivere, the contemporary option, are still temporarily closed, but the oldest of the three, The Village, is open once again and serving pizza, pasta, Parmesans, and other red-sauce classics in a dining room that looks like a stage set of a Tuscan village." - Aimee Levitt
"Third-generation restaurant owner Gina Capitanini experienced this firsthand. Capitanini, whose two children work with her at the 94-year-old Italian Village in the Loop, obtained Paycheck Protection Program (PPP) loans to keep her family business alive as crowds diminished downtown, crushing sales." - Ari Bendersky
"A long‑standing Chicago Italian‑American spot where veal remains a staple, often presented as its own menu category with many traditional preparations that speak to generational culinary habits." - ByBobby Finger
"Jeff Ruby checks out iconic Italian Village and has a mostly positive experience. The longstanding venue houses three separate restaurants, each with varying levels of success. Downstairs in the basement, La Cantina “feels dusty and slapdash.” The bread is “stale,” the fettuccine is “gloppy,” and a “tired-looking” antipasto plate feels like “the kind of lowbrow platter [Ruby’s] mom would have hastily assembled for a graduation party in 1983.” Things are much better at the Village, where chef José Torres “hit[s] the mark more often.” The toato sauce manages to “strike the sugar-acid equilibrium that eludes many pomodoros” while the chicken rotolini sits in a “punchy” mushroom-sherry sauce. And a prime steak sandwich with caramelized onions and melted mozzarella is “no frills, all flavor.” The clear standout, though, is contemporary eatery Vivere. Emily Phillip’s dishes are “precise, often winkingly clever.” The flavors on grilled octopus, dressed in port wine and nestled with purple potatoes on purple garlic aioli, “bounce and snap.” Pan-seared, oven-roasted black cod flakes off in “buttery hunks between a chunky tapenade and a soft layer of red quinoa with toasted pine nuts.” Overall, Italian Village is “in a good place” and Ruby thinks Vivere “could take its place among Chicago’s best Italian restaurants if Phillips is in for the long haul.”" - Jeffy Mai
