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  • Nico Osteria

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Nico Osteria
Nico Osteria

Nico Osteria Details

  • Dining Style: Casual Dining
  • Website: http://www.nicoosteria.com
  • Email: info@nicoosteria.com
  • Phone: (312) 994-7100
  • Hours of Operation: Breakfast
    Monday-Friday 7:30am to 10:30am
    Monday-Friday 11:00am to 3:00pm

    Sunday-Thursday 5:00pm to 11:00pm
    Friday & Saturday 5:00pm to 12:00am

    Saturday & Sunday 9:00am to 2:30pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Italian, Seafood
  • Executive Chef: Paul Kahan
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Counter Seating, Farm to Table, Full Bar, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, View, Weekend Brunch, Wheelchair Access, Wine
  • Private Party Facilities: Bold interior design, rich décor accents and innovative menus curated by Chef Erling Wu-Bower come together to create a luxurious private dining experience. Guests overlook the heart of Chicago’s Gold Coast neighborhood, while enjoying Nico Osteria’s Italian fare in an intimate and inviting environment.

    Plush velvet and mid-century furniture envelop the second floor private dining room, which offers views of the cityscape along with a stunning gallery bar overlooking Salone Nico and its living green wall. The space is composed of three private dining rooms with floating walls that allow its shape and capacity to be dictated by the demands of the space. When combined, the private dining rooms can accommodate up to 70 guests for a seated dinner and 150 guests for a reception-style affair.
  • Private Party Contact: Ann Beteta (312) 994-7101

Getting there

  • Cross Street: Rush and Bellevue
  • Public Transit: The closest red line stops are at either Clark/Division or Chicago Avenue.

    The closest bus route, number 151, stops at Division and inner lake shore drive.
  • Parking: Valet
  • Parking Details: Nico Osteria offers valet parking at our main entrance, 1015 N. Rush Street. There is also ample street metered parking available.
A word from Nico Osteria
From the team behind One Off Hospitality Group, Executive Chef Paul Kahan and restaurateurs Donnie Madia, Terry Alexander and Kimberly Galban present Nico Osteria. An authentically Italian seafood restaurant, Nico Osteria at Thompson Chicago hotel brings rustic simplicity to the heart of Chicago's Gold Coast.

Chef Erling Wu-Bower’s house-made pastas and fresh seafood, alongside Pastry Chef Amanda Rockman's unconventionally creative and approachable style are perfectly suited for the setting’s rustic elegance.

Salone Nico is a welcoming gathering space, celebrating the European tradition of afternoon apertifis and low-proof cocktails. The approachable wine list features wines from Italy and Greece, as well as grower champagne, with an emphasis on small producers and older vintages. Grab a cocktail, sneak in a light bite or settle in for a night cap at Salone Nico.
Foodspotting photos
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Awards voted by OpenTable diners
  • Diners' Choice WinnerHot Spot
Diner Reviews
  • "We were in town with friends and family for a weekend trip. A friend traveling with us recommended this spot as the Chef was a James beard Award Finalist for the Great Lakes Area. Even if I tried to pick out something that was not perfect it would be impossible. Service, Food Quality and Presentation were all flawless. Menu knowledge from our waiter was exceptional and we will be sure to return and recommend Nico Osteria to anyone traveling to Chicago."
    Dined on 4/13/2014
  • "I have pretty high standards and thought this was awesome. Not only is the food unique, well-executed, and seasonal, but it finally shows that there is some new life coming back to Italian food in Chicago. Standouts were the Nico cocktail, an excellent variation on a Negroni; the stracciatella fettunta, so good that you instinctively close your eyes after you take a bite; and the grilled asparagus, using tuna prosciutto to give depth to a classic. Our server was charming, attentive, and impressively knowledgeable. The restaurant is visually impressive and comfortable. However, it's definitely not cheap, so it's more of a special occasion restaurant. Then again, I'd come back just for the Nico cocktail and the stracciatella fettunta."
    Dined on 4/13/2014
  • "Third time's a charm, and so was the second, and the first! I cannot get enough of Nico's Striaccatella and any of their salads. The tuna crudo, quail, pan seared snapper, and lobster spaghetti are yummy, too. Their cocktails are imaginative. I live in the neighborhood and generally stay away from Rush/Oak/Bellevue as it's crowded tourist Mecca; but I'll be back for a fourth time and fifth for the inspiring menu and attentive service."
    Dined on 4/12/2014
  • "Food, beverage, and service from wait staff was excellent. The only drawback from perfection was that we arrived on time for our reservation but had to wait awhile for our table."
    Dined on 4/12/2014
  • "The best new restaurant in Chicago right now. Everything we tried was exemplary and service impeccable. Although reservations are hard to come by we found if you get there before 6:00pm on a weeknight you can usually sneak in. All bets are off on the weekends."
    Dined on 4/9/2014
  • "Food is delish and oh so fresh every time.love bringing new comers he read it's such a treat to watch them enjoy my fav's. So much fun sitting at the high tops watching the dishes being prepared. Staff is really on it as well! A+++"
    Dined on 4/9/2014
  • "In a neighborhood that is style over substance. ...that is generally all sizzle and no steak....Nico delivers. The food is Not only a unique italian dining experience......It is absolutely delicious. The freshness of the fish, the quality of the ingredients.....put together in such a simple yet sophisticated way. It is just fantasic. We sat at the chef's counter and had a chance to see The masterful execution up close. The staff...from the hostesses to the general manager, Dustin....to our servers...all the way down the line could not have been nicer and more knowledgeable. You could tell by the way they interacted in the back of the house they loved their jobs and they said so. I wanted to eat everything. 5 stars."
    Dined on 4/9/2014
  • "Everything was great another wonderful spot from Donny Madia and company................"
    Dined on 4/8/2014
  • "First visit was during a busy weekday lunch. Several problems, but it's a fairly new restaurant. I did the manager feedback before I left, and he seemed genuinely interested in hearing my comments. Second visit this week did a 180 compared to the first visit! GREAT service. Misto fritto was best we've ever had! Ministrone great depth of flavor. The fresh tuna sandwich played to a great review. Swordfish was cooked to perfection. Nutella chocolate cake was carefully crafted and delicious. DEFINITELY a place to go back to! One of the best lunches I've had in Chicago in a long, long time."
    Dined on 4/8/2014
  • "This place is not good wait staff and hostess are rude and food just OK could not eat here. This is not as good as Blackbird and if not for location would go out of business quickly"
    Dined on 4/4/2014
  • "We had a great expierence during dinner. We had to make a 5pm reservation due to popularity but it was well worth it. Definitely the crudo is a must as well as any other seafood dish."
    Dined on 4/5/2014
  • "One of the best meals and service I have had at a restaurant ever. Everything was superb! Whole fish - branzino and turbo were fabulous. Wine list was extensive and unique. Service was beyond great! Wonderful for special occasion or just a normal dinner out. Can be pricy but worth it!"
    Dined on 4/5/2014
  • "Food was fantastic. Sat at the chefs counter which made the experience that much better for us. Pricey but I consider it the norm in that neighborhood."
    Dined on 4/4/2014
  • "Great food, but watch the prices. The whole fish are by the pound. At $45/lb, the difference from a 1 and 2 pound fish makes a big difference. We told the server we wanted a 1 lb fish, but they gave us 2. The whole fish does not justify the cost. This annoyed me even more since they really pushed us to get an overpriced fish."
    Dined on 4/3/2014
  • "After weeks of trying to get a reservation, we finally went and left after one course. The first disappointment was the "chefs table", which is actually a counter that seats about 25 people. I have sat at many chefs tables and they are fit for 2-4, and the chef actually interacts with you. Not one of the 6 cooks even looked at us. The second was the service. We placed an order for one of the bruschettas, and once it was brought, we had to ask for plates 3 times and wait almost 8 minutes to have them brought over. At this point, we asked our waitress for the bill, where she promptly said ok. You would expect that after 1 glass of wine, 1 starter, and 2 annoyed looks, she may have asked us if everything was ok? Also, very expensive."
    Dined on 4/3/2014
  • "Italian food (in Italy) is subtle and true to its ingredients. italians scorn the complexity of French food, for example. (I have been to Italy innumerable times since 19959 and have many colleagues and friends in Italy. Almost all have strong vocal opinions about food.) Italians love their classical dishes. Nico is not Italian in that context. It has few classical Italian dishes (e.g., those in Hazan's cookbooks). Its ragu is hard to distinguish from that in USA supermarkets. And so on. Of course, there is nothing wrong with American cooking inspired by that of another country. Nico is that. I did not like the result, but perhaps others will."
    Dined on 4/2/2014
  • "It was packed and very loud. We were basically in the laps of the people next to us and also sadly in their conversations (and they were in ours). The food was good, but nothing that special. I think you can find much better Italian food for less money and/or a better experience at any number of places in the city. I would maybe go back to hang out at the bar, but probably not for dinner."
    Dined on 3/11/2014
  • "All of the food was delicious and beautifully served. Our waiter was very attentive without being intrusive - a balance that is very difficult to strike and so rarely found anymore. I can't wait to go back!"
    Dined on 3/19/2014
  • "Everything about Nico Osteria was top notch: Terrific food, great service, and nice venue. I heard that the portions might be a bit on the small side, but this was completely unfounded. My husband and I ordered moderately and were very satisfied when we left. Great experience!"
    Dined on 3/30/2014
  • "Great experience. Happened to be staying at the Thompson Hotel but would come here to eat anyway. Food was beyond delicious. Definitely recommend eating at the chef's bar as it is awesome watching the staff in action."
    Dined on 3/28/2014
  • "Very industria feeling restaurant with fabulous food and service. We went for lunch and had the pasta with clams and the flavors were rich and satisfying. For dessert we had the chocolate tart and it was unbeliveable. We will go back agin to try other items on the menu."
    Dined on 3/28/2014
  • "A new gem. Needlefish was great, beef tongue bruschetta unbelievable, and Bronzino out of this world."
    Dined on 3/27/2014
  • "I was excited to take my boyfriend here for his birthday. The restaurant had a buzz surrounding it and the ambience was vibrant. Unfortunately the food fell short of expectations. Our dining experience started with the complementary bread, which I was hoping would be served warm... unfortunately it was cold. The first ordered dish was the Crudo, which was ok. Then we ordered the Fett Unta (Stracciatella), which I thought was a really good dish - no complaints with that. The next three dishes were full of disappointment. The Rissoto was served under cooked (crunchy!) and the pasta was more oily than I would have liked."
    Dined on 3/21/2014
  • "Terrific and creative food; great wait staff. We will be back."
    Dined on 3/13/2014
  • "This is more of a special occasion place than Paul Kahan's other restaurants, and that is fine! The food, service and ambiance are top notch. It's not easy, but try to save room for dessert."
    Dined on 3/23/2014
  • "Food at Nico was consistently fantastic. Service was in need of improvement last time I went. I sat at the bar for lunch and waited for at least 15minutes to get our waiter's attention for service. Maybe it was an off day (Mayor Emmanuel was dining there), the staff seemed disorganized and untrained. For example, we were in the middle of first course and the busboy came in between us, interrupted our conversation, and reached to take away the first course even though it was obvious that we were still enjoying it! The staff really needs better training and the understanding that they should be INVISIBLE and not disruptive when service was clearly not needed, and present to take order when service IS needed."
    Dined on 3/21/2014
  • "We were so excited to go to Nico Osteria for a birthday. And while we were seated at the "bar" we chatted with the chefs, asking what different items were and such. Thought it would be a great experience...no such luck. We had probably the worst service I have ever experienced thus far. And being someone who frequently dines out in Chicago that is quite a feat! No guidance as to different items, never came and checked. Actually walked over to the other bar to get another drink! She kept vanishing into the downstairs, which I assumed was the break room. Such a disappointment."
    Dined on 3/22/2014
  • "Seating too close together and impossible to have a conversation. Food good but not worth the value in this setting."
    Dined on 2/8/2014
  • "Pricy and sometimes smallish servings but very good food and dishes that are not seen at other restaurants."
    Dined on 3/17/2014
  • "Great staff. Excellent food and drinks. Innovative food preparation and restaurant design. This should be on the hot list for many years to come. Definitely one of Chicago's best."
    Dined on 3/20/2014
  • "This is my absolute favorite restaurant in Chicago right now. Anytime I want to take someone out for an incredible meal in a really cool space, I take them to Nico Osteria!"
    Dined on 3/17/2014
  • "Nico has been on Chicago's watch list since it was announced by One Off Hospitality, and has topped of critics' "best" lists since opening. It lives up to and even exceeds all the hype. The food is stunning: it's clear and concise, the menu evokes a magisterial virtuosity and everything presented at our meal was flawlessly executed. I will be haunted by the ragu bolognese with rigotoni: a classic dish easily evaluated by comparison, rigorous and demanding, and it was perfect. I can assure diners on a budget that your experience here will be worth every penny, and don't be afraid to indulge in every course offered to complete your experience. This is perhaps the new crowning jewel in the One Off collection. Buon Appetito!"
    Dined on 3/17/2014
  • "The food was very gooey and not that good (except the bread, which was delicious). I felt somewhat nauseated after lunch and only ate a little apple sauce for dinner!"
    Dined on 3/17/2014
  • "Unique menu and outstanding service. Everyone is delightful, accommodating and knowledgeable about the menu and the chef."
    Dined on 3/16/2014
  • "My friends and I went to brunch here on a Sunday afternoon and had a great experience. The place itself is amazing. For such a fancy menu the decor is relatively casual, but very trendy. Great spot when you want quality food but aren't in the mood to be fancy. The service was spot on - our server was so knowledgeable and made some great recommendations to us. Can't wait to go back for dinner!"
    Dined on 3/16/2014
  • "I would have given Nico Osteria five stars had it not been for the disappointment my family and I experienced upon being given only regular brunch menus on Sunday. We had come to Nico specially for the Chicago Chef Week menu (March 16-21st are the dates of that week), and when we asked for that menu, we were told that Nico was starting that menu the next day, the 17th. I expressed my concern to the waitress, telling her that nowhere on the Nico website or the Chicago Chef Week website was that information given. I also told her that we had come just for that. She didn't care or apologize and then proceeded to say "Well, the ragu that is on that menu is on the brunch menu, too." Then, she never came back to our table and was replaced..."
    Dined on 3/16/2014
  • "I enjoyed a "farewell lunch" here with a dear friend last week. We both enjoy exceptional food, and Nico Osteria satisfied us. Everything was first rate. We began with the Dungeness crab with fava puree, radishes and bottarga; simply delicious with the crisp flatbread. Our shared second course was the fett'unta (bruschetta) with grilled octopus, pocha beans, shallot treviso jam and olives; this dish was absolutely genius in its flavor profile, though we both would have preferred the accompanying fries to be crisper, and with more rosemary flavor. We finished with the Bistecca al'Nico, with polenta, sauteed wild mushrooms and arugula, another genius combination. I hope to someday return to Nico for dinner. Thanks for a great lunch!"
    Dined on 3/13/2014
  • "Luckily we got seats at the food bar because the table initially given to us was small and packed between other tables. The noise level was high. The food was extremely good and the cocktails, wines and especially the digestives were superb. It's not the most comfortable restaurant and conversation can be challenging, but it is making a real mark in imaginative food combinations and careful preparation and presentation. It's also great to have something other than a big-portion steak place or pasta house in the Rush St/Gold Coast area."
    Dined on 3/13/2014
  • "The service is over the top here. Every staff member is extremely friendly. The food is exceptional as is the Decor. Only problem is it's difficult to get a reservation as one would expect."
    Dined on 3/13/2014
  • "The food was imaginative and tasty. The service was attentive--although they were pretty quick to hand us the check, but everything was priced a few dollars too high. As our cab driver said, 'It is a place for tourists' and when someone else is footing the bill."
    Dined on 3/13/2014