Frommer's Review
Spiaggia means "beach" in Italian, and the restaurant's name is a tribute to its spectacular view of Lake Michigan and Oak Street Beach. But this is no casual beach cafe. Spiaggia is widely acknowledged as the best fine-dining Italian restaurant in the city (and probably the entire country). The dining room is bright, airy, and sophisticated, an atmosphere far removed from your neighborhood trattoria -- so dress to impress (jackets are required for men, and jeans are a no-no).
You can order a la carte or a seven-course degustation menu; entree choices change often and emphasize seasonal ingredients. Recent starters included carpaccio of smoked Sicilian swordfish or pork loin wrapped in pancetta, served with sautéed artichoke hearts in a balsamic vinegar dressing. This ain't your mama's pasta, either: Recent offerings have included pheasant-stuffed ravioli, pumpkin risotto, and gnocchi with black-truffle sauce. Entree examples include products of the restaurant's wood-burning oven, including monkfish; salmon; duck breast with Ligurian black olives, tomatoes, fennel, and baby artichokes; and grilled squab over lentils with foie gras. You're encouraged to order Italian-style (appetizer, pasta, meat), which means the bill adds up pretty quickly. But if you're a cheese lover, this is the place to splurge on a cheese course: They'll roll out a cart filled with rare varieties and give you extensive descriptions of each one.
Adjacent to the restaurant in a narrow, window-lined space is the more informal Cafe; Spiaggia (tel. 312/280-2755), which has the same dinner hours as the main restaurant but is also open for lunch every day. Although prices are lower than at the main restaurant, I wouldn't consider them cheap; lunch entrees (which run $15-$25) include pastas, fish, and pizzas rather than sandwiches.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
