Riccardo Trattoria

Recommends

Roger K.

Joined 1 year ago

If all they served was the spaghetti carbonara, Riccardo would still rank as one of Chicago's most cherished old school Italian joints.

Recommends

wallter

Joined 5 years ago

fantastic italian food. great service,food and drinks.menu has plates for any taste.freshest calamari we've ever tasted inChicago just like in Italy.friendly staff.WE WILL BE BACK

Recommends

mbakalarski

Joined 8 years ago

Excellent Italian Food - The Freshest Pasta Around. I have been to this restaurant two times now and it is superb. Excellent food and service. The atmosphere is quaint....it is in a small storefront and a bit crowded but it was easy to have a conversation with the people at my table. The food is awesome. I am a vegetarian and they have a lot of choices for vegetarians. The pasta is incredibly fresh and almost impossible to find anywhere in Chicago. Also, the waiter was knowledgeable about vegetarian choices and offered to make accomodations where necessary. Now for those meat eaters out there, my friends raved about the meat/seafood too. In particular, the veal chop, pheasant and grilled calamari were "perfectly" done. Oh, and don't skip the gelato- the tartufo and gianduia were awesome. Try it out!

Doesn't Recommend

1foodexpert

Joined 6 years ago

Be cautious. I was, frankly, disappointed with many aspects of my dining experience here. First, parking is awful. Second, reservations do not always mean your table will be ready. Third, the service is very, very dependent upon whom who you get. Some have attitude that is neither deserved nor warranted. Always, tho, expect a wait for the entree. This all influences your experience. The antipasto is good, tho not the best. Pasta is generally a safe choice. The meats vary tremendously and tend to be very overseasoned. If you like your food on the salty side, you will like the food here. If you like your food seasoned evenly to heighten its own inherent flavor, you should look elsewhere. If you complain about a dish, do not be surprised if your server comes back and tells you that it was perfect!! This is an arrogance no service establishment should support, and it came from the chef! This place is really a mixed bag. One thing for sure, tho, Bice it is not.

Recommends

jenjordan75

Joined 6 years ago

for an authentic Italian experience, this is the place. I was pleasantly surprised by my last two visits to Riccardo. The food is well done- super fresh with a menu changing daily, just as is done in Italy. I sauces are well thought out - not overdone or too salty. And the servers know the food and wine. It is not the best Italian i have had on this side of the Pond but it also is very satisfying and enjoyable. Prices are reasonable for the quality and quantity. And the space is warm and inviting.

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colinsilveira

Joined 8 years ago

Great Italian Fare. I visited Riccardo's restaurant for a friend's birthday celebration and what an experience it was. The food was authentic and reminded me of my visit to Italy. The appetizers we had included vegetable and carpaccio antipasto, meatball gnocchi, frittata, and totato/basil/mozarella. All the appetizers were excellent and very well done. We just had a first course of pasta including a simple penne in red sauce, spinach ravioli and meatball tortellini. Everything was just excellent and well cooked al dente. The wine selection was good and so was the service. This is definitely a place I will always visit in the city.

Recommends

Valerie Moloney

Joined 8 years ago

Milanese pasta and entrees are brought to life at this Lincoln Park favorite.. The Scene
Located in a picturesque brownstone on Clark, this discreet trattoria charms with its simple decor of white linen-topped tables, wooden chairs and pub-style mirrors. A teeny benched waiting area divides the hostess stand from the one-room dining area, where courteous waiters attend to a local mix ranging from parents with newborns to couples on dates. Bright lighting and booming conversation levels achieve a cheerful, non-subdued dining experience.

The Food
Chef Riccardo Michi stays true to his Milanese roots with housemade pastas, seafood entrees and rustic meat dishes like his mama used to make. Baked artichokes, roasted peppers, eggplant and grilled zucchini circle buttery Tomino cheese. Pastas like spaghetti carbonara don't swim in sauces, but are merely lightly coated for flavor, while a robust marinara provides the perfect complement to linguine laced with tender clams, shrimp and octopus. A circular mound of Cioccolatissimo cake accented by vanilla sauce is a sweet ending.