Torchio Pasta Bar
Italian restaurant · River North ·
Housemade pastas, intimate bar, and patio seating available
Housemade pastas, intimate bar, and patio seating available
"Torchio Pasta Bar remained closed for much of the pandemic, but it’s back and this noodle-focused restaurant delivers. This isn’t a red sauce Italian spot, but a restaurant with carefully made pasta, including a memorable pappardelle. Come hungry and check out this family-owned spot." - Ashok Selvam
"Torchio Pasta Bar in River North does not hold back. Diners are here for primarily one thing: carbs. The signature Torchio Pasta features radiatore with sausage and mushrooms in a cream sauce. The shrimp fettuccine has a beautiful plum tomato cream sauce. Braised short-rib risotto is also worth and order, as the weekend special bolognese lasagna." - Ashok Selvam, Eater Staff
"Family-owned River North restaurant Torchio Pasta Bar serves housemade pasta including fettuccine with pan-seared scallops, pappardelle with braised short rib, and bucatini with smoked bacon in a simply decorated space featuring small tables, booths, and a copper bar plus a covered patio. It provides a great option for a low-key night out with a bottle of wine and lemon olive oil cake for dessert. Make a reservation through Tock." - Sam Nelson
"River North isn’t brimming with understated restaurants. But you can easily stop in for housemade pasta and a glass of wine at Torchio, a solid neighborhood option for both of these things. The tagliatelle with bolognese is served in a parmesan basket, which you can wear as a hat if you want to make sure no one talks to you. Wave to the party trolleys as they roll by." - adrian kane, veda kilaru
"Vegetarians and omnivores can agree on one thing: pasta rules. Torchio Pasta Bar in River North ensures that all kinds of diners have a chance to get in on the carb-heavy fun with opulent plates of fettucini (roasted shiitakes and creminis, parmesan truffle cream, friend panko-breaded burrata), cacio e pepe, and rigatoni with taleggio cream and truffle oil." - Naomi Waxman
