In a city like Chicago, renowned for its steak and myriad classic steakhouses, it’s not easy to stand out from the crowded field of red meat venues.
But when you’re Italian, the whole equation changes.
One of the places we’re looking forward to experiencing when Villa Sandi visits the Windy City for the Gambero Rosso tasting next week (Wednesday, February 27; click here for details), is Torali Italian Steak, located on the twelfth floor of the Ritz-Carlton hotel (above).
Torali has all the dry-aged cuts that you would expect from a top steakhouse in a city teeming with America’s best destinations for steak.
But it’s the pasta program that really takes it over the top.
Chef Gregory Elliiot’s menu, writes Chicago magazine, features “two fresh and two extruded varieties, all made in-house… classics with a twist, like spaghetti with one gigantic, seven-ounce meatball made with lamb, pork, veal, mortadella, and smoked pancetta.”
“’With Italian food, it’s all about respect for tradition,’ says Elliott. ‘Of course, I’m going to have my own interpretation of that, but I think it’s in keeping with those traditions.’”
Torali features Villa Sandi Prosecco Cartizze DOCG Vigna La Rivetta by the bottle on its truly spectacular wine list.
We can’t wait!
CAMPAGNA FINANZIATA AI SENSI DEL REG. CE N. 1308/2013
CAMPAIGN FINANCED ACCORDING TO EC REG. N. 1308/2013
Image via the Torali Facebook.