UMMO
Italian restaurant · Near North Side
22 W Hubbard St, Chicago, IL 60654
Highlights
Fresh pasta, elevated dishes, creative desserts, and cocktails
Fresh pasta, elevated dishes, creative desserts, and cocktails
"Eating at Ummo feels like hanging out in a friend’s loft apartment—if your loft-owning (or potentially squatting?) friend also made fresh pasta. Colorful, framed posters cover every inch of the walls, while energetic funk and soul music fuel the open space. And that excitement carries over to the food. Couples are enthusiastically breaking open a playful tomato-shaped dessert full of raspberry compote, or splitting lasagna alla bolognese. At a larger table, another group is kicking off the night with the NY strip. And when you throw in a second floor with a DJ, pool table, and lots of couches for lounging, there’s no reason the party has to stop after the cacio e pepe." - adrian kane, john ringor, veda kilaru, nick allen
"If you’re craving cozy handmade pasta in a bright and bustling setting, Ummo is the spot. On the menu, you’ll find everything from fettuccine pomodoro with rich mascarpone to seafood chitarra pasta with lobster cream. Everything here from the warm lighting to the food feels like a hug. This includes the cocktail list, which features their take on a tequila daisy. Instead of reaching for traditional accompaniments here, the team uses fragrant and floral saffron and a kick of lime. While the food is exciting at Ummo, you’ll leave dreaming about the next time you can enjoy this fun take on a classic drink." - Ariel Kanter
"The owners of Tzuco, lauded chef Carlos Gaytán’s Mexican restaurant, have turned their attention to Italian cooking and taken over the former Rockit space in River North. Ummo is decadent with items like pistachio-crusted lamb and ravioli with lobster-butter ragu. Chef Jose Sosa and staff are influenced by Italian, American, and other restaurants around the world and have created a unique menu that will frequently change." - Ashok Selvam
"River North newcomer Ummo has a flare for presentation, from the beef tartar served atop a giant bone ready to be stuffed into gnocco fritto to the whimsical desserts like tiramisu in the shape of a giant coffee bean. The pasta also stands out, from rich tortellini bolognese to bucatini with lobster to a cacio e pepe that’s best eaten as a side with the perfectly cooked New York strip. Make a reservation through OpenTable." - Sam Nelson
"A contemporary Italian restaurant blending classic fresh pasta with modern dishes such as octopus carpaccio, complemented by an inventive weekend brunch (pistachio custard–filled bombolone, lamb shakshuka) and an upstairs Loft 22 that pairs vinyl sessions and live music with cocktails." - Lisa Shames
