Nico Osteria

Row 1

Details
1015 N Rush St
Chicago, IL 60611
(312) 994-7100
Italian
$ $ $ $
Hours
Mon–Thu: 7:30 AM–11:00 PM Fri–Sat: 7:30 AM–Midnight Sun: 9:00 AM–11:00 PM

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Foursquare Tips

  • Try kampachi in crudo section
  • Nico Osteria is drawing the bulk of the who's who of the dining scene back to the Gold Coast. Italian seafood dishes, sophisticated cocktails, and creative desserts make it more than just a big name.
  • It's fun to sit at the dining counter and be able to watch the chefs work. It will also give you the chance to pick out what you think looks best. Lobster Spaghetti is fantastic, as are the crudos.
  • Pastry chef Amanda Rockmans imaginative interpretation Marsala zabaglione, aged ladyfinger crunch, white coffee of tiramisu ($12) is extraordinary.
  • The crudo is quite good but portion incredibly small. We had the hamachi and loved. The red snapper is superb. Very upscale bar scene in the attached Thompson Hotel.
  • Muy buen restaurante. Great Restaurant!!!
  • I loved the crab legs with pesto from the antipasto menu. I also had the best old fashioned (with Old Forester bourbon) of my life. Branzino was good. Squid ink pasta was good.
  • lamb capeletti = yes.
  • Paul Kahan has the Midas touch. Lobster spaghetti and neopolitan-style ragu are must haves. And whatever you do, don't skip the dessert.
  • Baccala mantecto is amazing. Lobster spaghetti? YES PLEASE.
  • The owner named the place after Velvet Underground and Nico, there is a cocktail Venus in Furs. Can't love a place more, the owner has great taste in music, which is very rare these days
  • Brussel sprout bruschetta is out of this world!
  • Orecchiette (bigeye tuna, broccoli rabe, chile, pecorino romano): looks heavy but it's actually quite light
  • Three Tastes of Crudo (tuna, snapper, striped jack) was a perfect way to start a summer lunch
  • Good mojitos and gin cocktails Lemon dessert not so good
  • Chef Erling Wu-Bower was nominated for Best chef: Great Lakes 2017 James Beard Award.
  • Get the branzino
  • Chef Erling Wu-Bowers menu is rustic Italian, which doesnt prevent him from using Hawaiian madai or Dungeness crab as the market permits.
  • Everything is amazing. The food and the atmosphere is top notch.
  • Love their brunch, cocktails, and patio.