With its deep Italian roots and sizable Italian-American population, Chicago is home to some of the country’s best Italian restaurants. Whether it’s handmade pasta, wood-fired pizza, traditional baked goods or gelato, there’s no shortage of Italian specialties to enjoy across the city. To help you navigate the scene, we asked six local chefs to share their favorite spots for red-sauce classics, Italian markets, Italian beef and plenty more. The picks span everything from swanky, white-tablecloth restaurants to no-fuss institutions that have been serving the community for decades. Together, they offer taste of the flavors and traditions that make Chicago’s Italian scene so special.
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Photograph: Matt ReevesAdalina Italian
A former professional golfer turned chef, Soo Ahn leads Chicago hospitality group Hospitality Included, the team behind glitzy Italian restaurant Adalina, globally-inspired steakhouse Adalina Prime and Mediterranean-Japanese rooftop restaurant Arla. After serving as executive chef at Michelin-starred Band of Bohemia, Ahn stepped into the national spotlight as a contestant on season 21 of Bravo’s Top Chef. His cooking style draws on his Korean heritage, childhood cravings, fast-food nostalgia and classical technique.
Best pizza
Red-sauce joints
Elevated Italian
Italian bakeries
Italian markets or delis
Italian beef
Mr. Beef
Johnnie’s Beef
Photograph: MADN AgencySapori Trattoria
Born in San Luis Potosí, Mexico, and raised in Chicago, Saul Ramos found his calling in the restaurant industry at age 13, bussing tables and lending a hand in the kitchen. He went on to help launch River North’s modern Italian spot, Siena Tavern. where he fell in love with the art of Italian cooking. Ramos now serves as executive chef at Sapori Trattoria, a Lincoln Park favorite for red-sauce Italian cuisine that he took over in 2020 with restaurateur Kosti Demos. He has preserved the original owner’s family recipes from Italy while breathing new life into the menu with a rotating selection of housemade pastas.
Best pizza
Red-sauce joints
Elevated Italian
Italian bakeries or gelaterias
Italian markets or delis
D’Amato’s Bakery
J.P. Graziano Grocery
Italian beef
Photograph: Neil BurgerDaisies
Joe Frillman grew up in suburban Chicago in a family where food and gathering around the dinner table were central to daily life. After honing his skills at acclaimed restaurants including The Bristol, Perennial Virant and Balena, he opened Daisies in 2017. His vegetable-forward, seasonally driven cooking celebrates local farms, sustainable sourcing and housemade pastas.
Best pizza
Red-sauce joints
Elevated Italian
Italian bakeries or gelaterias
Italian markets or delis
Italian beef
Johnnie’s Beef
Jay’s Beef
Buona
Photograph: Tim McCoyRobert Pizza & Dough Company
Giuseppe Tentori
Giuseppe Tentori spent nine years at Charlie Trotter’s, including two as chef de cuisine, before joining Boka as executive chef in 2007. He went on to open GT Fish & Oyster in 2011 and GT Prime Steakhouse in 2016, establishing himself as a fixture in Chicago’s dining scene.
Best pizza
Red-sauce joints
Elevated Italian
Italian bakeries
Italian markets
Photograph: Matt ReevesDēliz Italian Steakhouse
With more than 17 years of professional cooking experience, Jakob Peterson is chef-partner at Dēliz Italian Steakhouse. A Culinary Institute of America graduate, he built his career in Chicago kitchens, including Michelin-starred Acadia and Etta. His cooking combines modern Italian flavors and classic French technique, with an emphasis on seasonality and a less-is-more approach.
Best pizza
Red-sauce joints
Elevated Italian
Italian bakeries
Italian markets or delis
Italian beef
Photograph: Eric WolfingerTre Dita
Growing up in a family with Polish and Syrian influences, John Asbaty was inspired by his grandfather’s bakery and his mother’s strong work ethic. After transitioning from finance to the culinary world, he earned a degree from Le Cordon Bleu and honed his skills at acclaimed restaurants, including Trio, where he met Alain Uy, and Alinea, working under mentors Grant Achatz and Curtis Duffy. As the Culinary Director of R&D for RH Hospitality, he played a pivotal role in the success of the 3 Arts Club Cafe and greater RH Hospitality brand expansion. In 2025, he reunited with Uy to open Ox Bar & Hearth, a seasonally-driven restaurant centered on live-fire cooking.
Best pizza
Red-sauce joints
Elevated Italian
Italian bakeries
Italian delis
Italian beef
Dining and Cooking