Ristorante We

Posted 30 December 2008 Chicago

Chicago, IL – Piloted by Executive Chef Michael Hazen, ristorante we reveals in delicious, Tuscan inspired details, the evolution of the modern steakhouse.

A meal at ristorante we can begin in the traditional Italian Tuscan form…Chef Bradford Phillips offers guests a delicious Antipasti platter with the best cured italian meats, shaved parmesan and castelvetranno olives availabe. Any of Phillips’ specialties’ are sure to delight, but with a visit to this Windy City favorite your best bests are the Braised Short Ribs (served with roasted sunchokes, cippolini onion and saba) or the tender Grilled Pork Chop (served with farro salad and wild mushrooms).

Here, hand-cut, USDA Black Angus steaks are flavored with a signature coffee rub (fresh-ground coffee, porcini mushrooms, garlic, lemon zest, black pepper, rosemary, oregano, thyme, kosher salt and sugar) and served with a wedge of grilled lemon. A quartet of house-made, market-driven sauces like Salsa Verde and Salsa d’Olive or a complimentary crust (like parmesan, herb-roasted garlic or gorgonzola) accompanies each steak. The menu is speckled with Italian-inspired steak dishes such as the 26-ounce Bistecca alla Fiorentina and a 16-ounce NY Strip Steak Tagliata and alternatives like the inspired Salmon Saltimbocca with sage, prosciutto, arugula and tapenade vinaigrette or the Grilled Flattened Chicken marinated in lemon and rosemary with whole roasted garlic.

Pasta dishes round out the menu with items like Duck Confit Agnolotti with shaved truffled pecorino and micro greens or Oven Roasted Pork Belly Risotto with grilled radicchio and asparagus. Contorni or side dishes range from classics like Garlicky Spinach and Roast Fingerling Potatoes to savory creations like Gorgonzola Orzo Casseruola or Tuscan Frites tossed with fried artichokes and fresh herbs.

Keeping with the restaurant’s inventive theme, the wine list at ristorante we offers a respite from the conventions of steakhouse beverage programs. “We wanted to put together a wine list that was different from what’s usually offered at hotels,” says General Manager Mark DiDomenico who designed the wine program at ristorante we. To that end, the list is primarily Italian, dipping into American and worldly varietals based on their compatibility with Chef Hazen’s cuisine. “Wine is about having fun and getting people to try new things,” says Didomenico of his single vineyard and small production driven program.

Located in the heart of the Loop, ristorante we is a respite from the bustle of Chicago’s financial district and a refreshing update of old-school steakhouse décor. While deep burgundies, a tiled floor and velvet design elements capture the charisma of a Chicago steakhouse, ristorante we is appointed with an elegant swagger and modern style that takes the genre to an exciting new level. The intimate 55-seat, high-ceilinged space features strong linear elements and sparsely set tabletops set off by relaxed seating at velvet-soft banquettes. Grand floor-to-ceiling windows offer a view that stretches towards West Adams Street.