void
Restaurant · Logan Square ·
Italian-American spot with creative pastas and cocktails
Italian-American spot with creative pastas and cocktails
"An Italian-American restaurant in Avondale that hosted a Chick-Feel-Gay pop-up on June 22, selling crispy, gourmet chicken sandwiches and shakes fashioned after a familiar fast-food favorite as a symbolic protest and show of support for LGBTQ communities; the event, organized by a co-owner who previously led the original pop-up at a Logan Square tiki bar, drew a crowd and offered Pride-goers a celebratory, community-minded alternative." - Ashok Selvam
"Void is a comfy restaurant along Milwaukee Avenue with a giant old-school bar that stretches alongside a wall. It flips a lot of cliches about Italian American restaurants on its back (“when you’re here you’re family, etc.). Void has a unique self-awareness, the restaurant isn’t stuffy but is devoted to precision in the kitchen. They offer a tight menu that rotates with regular items — think lasagna and gnocchi — that always stay on the menu. The homemade SpaghettiOs — which are presented in a can to give off childhood memories — are a great example of Void’s attention to detail. Reserve a table on Toast." - Ashok Selvam
"Construction along Milwaukee Avenue may have shielded passersby from Void, a fun Italian spot from a group of veteran chefs who worked at some of Chicago’s best restaurants. Outstanding pasta, like ricotta ravioli; delicious salads with produce procured from nearby farms, and a large bar where patrons can stretch out are some of the highlights. There are also the Spaghetti Uh-Ohs, a tribute to Franco-American spaghetti with fresh circular noodles that are poured table side from special Void-branded cans. The restaurant business is tough, but it’s always nice when customers can tell workers are having a little fun, and that transfers to the overall dining experience at Void. For folks who like Malört without that pesky alcohol, Void does the unthinkable with a non-alcoholic version of Chicago’s controversial spirit." - Ashok Selvam
"A Chicago kitchen serving a gleefully lowbrow fine-dining riff: “Spaghetti Uh-Os” are presented theatrically — served “out of a can, tableside” — while co-chef Dani Kaplan frames the dish as designed to spark “a kind of Proustian nostalgia, a familiarity of a time and place, while presenting a dish that is reimagined and elevated.” The execution hits fine-dining marks (hand-rolled pasta Os, poured tableside, evocative of a properly made Caesar salad) but deliberately trades on familiarity with cheap, canned pasta for children." - Jaya Saxena
"A newcomer along Milwaukee Avenue, Void emphasizes fun and creativity by playing within the Italian American genre with unique pastas that are artfully executed. It’s a small menu, but order the focaccia, and, of course, Void’s take on SpagehttiUhOs." - Ashok Selvam