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Charlatan

(Artık Kapalı)

İtalyan Restoranı$$$$

West Town, Şikago

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Charlatan

Chicago Tribune ve Redeye Chicago uzmanları bu mekanı öneriyor

25 Tavsiye ve inceleme

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ben mMart 31, 2015
Ok, so it wasn't my best judgement to bring a kid (she loved the pesto though) but the staff was super nice about it. Great food and solid beer list. We will be back, well for date night next time.
ChicagoistTemmuz 20, 2015
Waffles vs. pancakes is one of brunch's eternal battles, and here they are locked in delicious détente. You should probably bring at least one person with you so you can share rather than choose. Daha fazlasını oku
Redeye ChicagoAralık 4, 2014
This West Town restaurant and bar opened in mid-October with Three Aces chef Matt Troost at the helm. Try out their local brews, hand-crafted cocktails and long American and Italian wine list. Daha fazlasını oku
AbiKasım 2, 2014
The "Because Winter" cocktail is a nice mix of rum and grapefruit. I had their steak and was very surprised at the presentation and the quality. Great restaurant. Hope they stick around.
L KAralık 8, 2014
Great place for foodies. The black pepper rigatoni, sweet potato angolotti w/ venison, the polenta...all incredible. Not what I expected, but I'll go back in a heartbeat. Great for special occasions.
ChicagoistOcak 21, 2015
This fancy spot has a gorgeous Victorian-style interior and a menu featuring beautifully crafted pasta and tons of meat. Try the rabbit casconcelli covered in luscious brown butter and plump raisins. Daha fazlasını oku
Redeye ChicagoOcak 22, 2015
There's no question that Charlatan is a neighborhood gem serving incredible pastas. Expect moist meatballs the size of tennis balls, swaddled in a nest of al dente spaghettini. Daha fazlasını oku
StephenNisan 10, 2017
Super cozy and cute. Attentive, friendly and knowledgeable servers. Great food - could not stop talking about the mashed carrots in the grilled octopus starter. Incredible.
Redeye ChicagoMart 12, 2015
At this West Town restaurant, you can satisfy your sweet tooth with lemon-ricotta pancakes served with bourbon maple syrup, lemon zest and milk jam that resembles dulce de leche. Daha fazlasını oku
Emily JurlinaKasım 20, 2014
The beet bruschetta was excellent. Pastas come in half sizes so order lots to share. Their meatballs were great and the sweet potato venison pasta was rich and delicious.
Chicago TribuneTemmuz 17, 2015
One not to miss is the grilled octopus: good-size pieces over romesco sauce and beef-braised carrots, topped with a crunchy-sprinkle of marrow-fried ciabatta bits. Daha fazlasını oku
ChicagoistŞubat 19, 2015
The rotating option on Tuesday is the burger, made with tender beef, blue cheese, creamy garlic rosemary aioli and crispy fried mortadella on a house-made bun. Daha fazlasını oku
Spencer SEkim 31, 2014
Their Meatballs & Spaghetti were recommended by Zagat as a top Chicago Comfort Foods dish http://www.zagat.com/b/chicago/10-rib-sticking-comfort-foods-in-chicago#3
ISC ChicagoMart 24, 2016
The pig's head is ridiculously good and very popular; everything else was equally amazing; very loud, though
Chicago TribuneOcak 15, 2015
When bread reminds you of cracklins, applause is an appropriate reaction. Charlatan, manages to bake focaccia as light and crunchy as fried chicken skin. Daha fazlasını oku
It's A Major PlusHaziran 18, 2017
Everything is made in house and farm to table. The burrata is excellent.
Grace AldridgeOcak 14, 2015
Burada 5+ kez bulunmuş
Every pasta dish I tried was delicious, but pass on the focaccia which was too crunchy and came in a stingy portion.
Erik SkurkaAralık 27, 2016
Burada 5+ kez bulunmuş
Great for brunch or a date night. Get the pepper pasta
Michael WayneŞubat 25, 2015
Burada 5+ kez bulunmuş
Just get everything. The house-made pasta is ridiculous. Fernet Branca-menta on draft!
Natalie FerrisHaziran 22, 2015
Get all of the pastas! Trust me you won't regret it!
Jenny LuiNisan 13, 2015
Pasta 1/2 plates so you can try a few.
Laura McSlizzMayıs 27, 2015
Incredible pasta
James MarkOcak 30, 2015
Black Pepper Rigatoni
Heather GKasım 21, 2015
All the pasta
Stephanie SimonMart 1, 2015
Not impressed. Pass on this.

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