Posted on August 3, 2018

Passion. Tradition. Natural flavors. Togetherness. This is what the Italian food culture has always been about. Casati’s Pizza Vino, Lincoln Park’s newest restaurant – set to open on August 15 at the corner of Clark and Fullerton – vows to bring this same culture to the Chicago food scene, in its most authentic representation.

The entire experience – from the food and the service to the atmosphere – promises to be as close as possible to what you would get if you were dining in Italy; a friendly neighborhood restaurant that becomes the go-to gathering place for people to enjoy each other’s company and savor good food and where a bond forms between staff and patrons.

The menu will reflect the trends of today’s Italian cuisine: modern, while honoring tradition. It will be slightly adapted to the American palate while preserving its authenticity. That means none of the heavier, overly rich recipes that have come to define Italian food in America and are a far cry from the real deal. Instead, expect a crispy, thin crust pizza “unlike anything Chicago has tasted so far” as well as light and healthy dishes designed to rediscover natural flavors and let each ingredient come through with every bite. All paired with a diverse selection of 64 wines.

Restaurant owner, Stefano Casati and Chef, Christian Fantoni aim to bridge the gap between fine dining and fast-paced restaurants, offering prime quality food at a great price point to introduce Chicagoans to the real tastes of Italy. The duo certainly has the pedigree for the task. Both grew up in Italy and started learning the art of Italian food early in their childhood. They then came to America and earned their chops working for several prestigious restaurants. This helped them understand how to give American food lovers what they want while staying true to their Italian roots.

Chef Fantoni’s experience includes one year at Le Bernadin and four years at Le Cirque in New York, cooking for holiday parties with chefs Mario Batali and Michael White, and corporate chef experience with Portillo Restaurant Group. He also worked at RPM Italia (Chicago) and served as Executive Chef of Bice Restaurant, Filini Bar in the Radisson Blu Hotel, Phil Stefani’s 437 Rush, and Fiamma Osteria, where his revamped menu helped the restaurant maintain its Michelin star rating back in 2007.

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