L'Aventino Forno Romano
The highlight of the menu is pinsa, a next-generation Roman-style pizza. Not yet well known in Chicago, pinsa has an airy texture, moist and fragrant crumb and crispy exterior. The perfect vehicle for delicious, artisanal Italian toppings, it's naturally much lower in gluten, carbohydrates and fat than traditional pizza dough, while having a unique texture and sophisticated, intriguing flavor.
Adam is an American chef who spent his formative years in Rome, where he developed a passion for simple old-world cooking. He has worked at some of the top Italian restaurants in New York City, including Lupa, 50 Carmine, Barbuto, Il Buco and Aurora, as well 54 Mint in San Francisco and most recently, Eataly’s La Scuola in Chicago.
Great food, great waitress, limited menu though
The food was excellent and appropriately portioned. Quite a small space, very busy yet welcoming. Really enjoyed our first visit!
Wonderful fresh ingredients! Delicious salads, cauliflower and pizzas!!
Delicious pizza! The crust is so light, and the staff are very friendly!! Love the place!
Great, warm, attentive service! Scrumptious selections! Love the vibe!
Given that it was a nasty winter weather night, we expected the place to be busy with other locals looking to get out and we were right, it was PACKED. The staff handled it well, creating space wherever possible and all jumping in to run food and drinks. We were a large group of 7, so we ordered many items, the Brussels, mushrooms and croquets were all amazing (we did do a second round of the croquets). The pizzas were also great, we tried 3 combinations along with a unique Cesar salad; given that we had nothing left, I’d say they were all great. The table tried a mix of cocktails, the favorites being the cosmopolitano (blood orange) and the Appia Antica; they have a full bar and beer list as well so everyone is sure to find something. We will definitely return, it’s great for a casual date spot or meeting with friends.
The best Italian restaurant in the area
Met the owner, Adam, and appreciated his experience.
Roberto from Milan