Does RPM Italian offer delivery through OpenTable or takeout?

RPM Italian offers takeout which you can order by calling the restaurant at (312) 222-1888.

How is RPM Italian restaurant rated?

RPM Italian is rated 4.6 stars by 11296 OpenTable diners.

RPM Italian

4.6

11296 Reviews

$30 and under

Italian

Top Tags:

Special Occasion

Hot Spot

Fit for Foodies

RPM Italian presents cuisine that is modern in approach and Italian in spirit, with dishes intended to be shared. Our chef team has created a menu which features a variety of cold and hot antipasti, more than a dozen freshly prepared in-house pastas, and a selection of salads, prime steaks, chops and slow-roasted meats. The restaurant also has an open bar area where guests can order a signature cocktail or enjoy a glass of wine from their extensive list. Sophisticated and chic, RPM Italian is perfect for a great meal or late night out.

Popular dishes

Spaghetti and Meatballs

11 reviews

Chicken Parmesan

Aged Parmigiano Reggiano

29 reviews

Carbonara

Black Pepper Pancetta, Egg Yolk

32 reviews

Champagne has a rival-- the Italian sparkling wine zone Franciacorta. Not just following, but enforcing even stricter laws than Champagne, Franciacorta proves itself an apt competitor in the contest of the world's greatest sparkling wines. Using Pinot Nero, Pinot Bianco, and Chardonnay, the region remains relatively obscure, awarding its followers with great value. Ca' del Bosco has been a leader in Franciacorta production and consistently represents quality and pride for these great Lombardian wines.

Dr. Robert Sinskey founded his winery in Napa Valley in 1988 with a vision to make balanced wines intended to pair well with cuisine. Sinskey reminisces that wine culture at the time felt more like a competitive sport where bigger is always better, and high scores from critics drove the American wine market. Pinot Blanc (or Pinot Bianco to our Italian bretheren), is a grape that is best appreciated for its subtleties, unlike its more broad-shouldered "competitor", oaked California Chardonnay. Sinskey proudly produces this limited label only releasing the Pinot Blanc in half bottles and magnums because, in his own words, "You should either start with it or party with it!"

Recently named a UNESCO World Heritage Site for its vineyard landscape, the Langhe region of Piedmont is one of the most favorable places for growing vines in the world. Met with the grandeur of endless folding hillsides planted predominantly to indigenous grapes, it's tempting for one to imagine almost ANY grape variety's potential to thrive there. "Sorriso" is a unique blend of international grape varieties not typical for the region. While traditionalists may argue that only local grapes fully express the sacred terroir of the Langhe, Scavino saw the potential to expand the magic of Piedmont by this beautifully fresh and vibrant expression of Chardonnay, Sauvignon Blanc, and Viognier. Cin cin e Sorriso!

Michele Scienza, owner and winemaker at Guado al Melo, was born into Italian wine royalty. Attilio, his father, may very well be Europe's most respected enologist, teaching for decades at the University of Milan, where he is now the Chief Professor of Viticulture. The history of winemaking on the land of Guado al Melo runs perfectly complements the modernity of their methods. Blending Etruscan varietals and practices with modern techniques and facilities, the winery draws from the knowledge of all generations. The Scienza family's mastery shows in this blend of five different Italian grapes, including Vermentino and Verdicchio.

Ryme Cellars is a collaboration between husband and wife Ryan and Megan Glaab, whose passion for the distinctive character of Italian wines married with the sunny slopes of Northern California set them apart from a sea of Cab and Pinot producers. With a primary focus on Italian grapes, they strongly believe that a grape variety's popularity does not define its nobility. Vermentino, a wine of tragically untapped potential, is masterfully displayed in "Hers", where angular meets round, in a mouthwatering array of bright and briny layers of soft fruits.

Though Giuseppi Quintarelli gained his fame with his red wines, especially his iconic Amarone, the estate also crafts a beautiful white, evocative of the Veneto. Bianco Secco is a seductive blend of Garganega, Trebbiano Toscana, Sauvignon Blanc, Chardonnay and Saorin derinving from 30 year old vines grown in mineral rich soils. Combining a rounded texture and lifted aromatics, this is a perfect white wine to use as an aperitif on its own or paired with our Frito Misto and Roman-Style Artichokes. Served out of a magnum, this is an undeniable declaration of being determined to bring the party

As we enter an era when Barolo and Barbaresco join the ranks of Grand Cru Burgundy and Bordeaux collections around the world, high quality ageworthy Nebbiolo at a value is becoming a rarity. Boca, one of the smallest and Northernmost regions in Italy, is almost entirely surrounded by glaciers fed by Monte Rosa, the 2nd highest peak in Europe. Vallana has been making time-honored traditional Nebbiolo (locally known as 'Spanna') since the winery was formed in 1937. Fifth-generation winemaker Francis Vallana carries on his family's classic style to this day. We proudly offer this beautiful '10 with nearly a decade of bottle age...at this price? You may want two.

In the rolling Langhe hills of Piedmont, provenance is everything. Being able to denote specific vineyard sites is a sure-fire way to infer style and quality. Historically reserved for top Barolo and Barbaresco bottlings, we are seeing a growing number of Barberas with single-vineyard designates on their labels. The south-facing Campo di Gatto plot within the fame Bussia vineyard contains 50 year old Barbera vines and yields a fuller and more complex style, showcasing the grape's potential when planted in its ideal location.

Domenico Clerico's name stands among the great "Modernista" vintners in Barolo. Always considering himself a viticulturist first, he farmed plots in the famous crus of Bussia and Ginestra, located in the commune of Monforte d'Alba, since the late 1970's and helped pioneer the vineyard-designate bottlings that are now the norm for most Barolo producers. Sadly, we lost Domenico in 2017, but the long-lived wines he cultivated will serve to keep his memory alive in the hearts of wine lovers for years to come.

The Schiavenza winery was started in 1956 by brothers Vittorio and Ugo Alessandria in the heart of the Serralunga d'Alba commune. The estate and surrounding vines were traditionally worked by sharecroppers, and thus the winery was named Schiavenza after the local dialect for sharecropper. The Broglio cru is generally regarded as a vigorous plot, sitting at 360m with south-east exposure and a larger amount of clay in the top soil. This yields a wine of wonderful balance and power, and one that can be consumed at a younger age, but also has incredible aging potential. We're catching this wine somewhere in between with the 2014 vintage--enough age to soften the tannins, but young enough to allow the wine to evolve in the glass.

One of the world's most important red grapes, Nebbiolo is regarded for its distinctive structure and complex flavor profile. Unlike any other world class grape variety, Nebbiolo only performs at its best in one part of the world. It is in the calcareous soils of Barolo where you'll find the most powerful, enchanting, and long lived expressions of the grape. Enrico Bergadano's Barolos are vinified from nearly 60 year old vines in the heart of the Barolo region. The small estate only produces about 1,000 cases of wine per year, and one of the highlights is this beautiful single vineyard Barolo Riserva, only bottled in the finest vintages. It comes from the Sarmassa "Cru", a parcel known for making wines of great finesse and elegance, and offers one of the best values for such a special, small production Barolo Riserva.

Angelo Gaja is the man credited for bringing the small commune of Barbaresco out of obscurity. His influence has changed the way the world views Italian wine to this day. A master of Nebbiolo--the austere, tannic grape once considered only quaffable after decades of bottle age. Angelo saw its potential as a world class wine. Despite pushback from his peers, he employed new (and what most considered outlandish) practices both in the vineyard and the winery to promote freshness and elegance in his wine.

Chianti has always been centered between Florence and Sienna, and this wine comes from the subzone around the hills of the latter or "Colli Senesi." Montenidoli is synonymous with its proprietor, Elisabetta Fagiuoli in the sense that it reflects the best of gastronomic Italy: when the simple becomes the complex. Situated outside of the walled city of San Gimignano the wine is reminiscent of great Chianti in that it has depth, character, and complex tasting notes; yet it is approachable and integrates well into the entire dining experience. "Il Garrulo" and Elisabetta have become staples of the sommelier community; both have personalities we crave more of but in reality it is their rareness that we appreciate.

"Classic" Brunello di Montalcino is getting harder to define. New producers, French barrels, growing disparity between the North and South of the appellation all have lead to myriad styles. Great bottles continue to be sourced from the region regardless, but for our cuisine we turn back to a more rustic iteration of the wine. The winery, Armilla, continues to make traditional Brunello using large Botti coming from a tiny two hectare vineyard absorbing the Southern sun. While Brunello styles may differ, the respect for the vintage is paramount among all estates. The wine serves anecdotally to show the power of naturally growing Tuscany's greatest grape in its purest form.

Brunello di Montalcino has risen to be the premier interpretation of Tuscan Sangiovese. At the Riserva level, it ranks among some of the highest aging requirements of any other table wine in the world. By law, it may not be released until the 6th year following harvest, and is mandated to mature in oak for a minimum of two years. Full in body, a Riserva designated Brunello expresses all the traditional flavors one expects from the varietal with an emphasis on black cherry, chocolate notes, and a dark earthiness. The resulting wine is a more pronounced, luxurious bottling that only the town of Montalcino can provide.

The term "Super Tuscan" was coined by American journalists who welcomed these fuller-bodied, more polished Tuscan reds to the market. At a time when a majority of Tuscan wines were synonymous with thin, mediocre table wine, a few restless vintners set out to challenge the status quo. The wines were enthusiastically received by critics and ultimately led to a wine quality renaissance in Tuscany that has been on the rise ever since! The first bottle associated with the movement was Tenuta San Guido's 1968 "Sassicaia", vinified from Cabernet grapes on the Tuscan coast of Bolgheri. On the wave of their uncle Mario's overnight success with Sassicaia, nephews Piero and Lodovico Antinori adopted their own unique style with the release of Tignanello, Solaia, and Ornellaia. We proudly offer a library of these world class wines from our cellar, many of which only a handful of bottles still exist.

"If this is not Amarone, then it is a lying wine!" This was the exclamation of an experienced sommelier when he tasted Buglioni's first Ripasso wine in 2000. This incident gave birth to the name of this wine,"Il Bugiardo", which translates to "The Liar". This Ripasso process involves blending wine from partially dried grapes, and freshly vinified wine that has been "re-passed" over the leftovers from the production of Amarone. It creates a wine that is reminiscent of Amarone, but with a little more drinkability.

Quintarelli vs. Dal Forno. DRC vs. Leroy...Lafite vs. Latour...Conterno vs. Gaja... the wine geek's equivalent to a political debate (notwithstanding a little BS) in a quest for the single greatest expression of a particular wine. In Valpolicella, two producers indisputably reign at the top of the quality pyramid: Quintarelli and Dal Forno. Both producers commit maniacal attention to fruit selection, sorting down to the individual berry if necessary to achieve the best extraction of flavor possible. Quintarelli's genius in the cellar is carried out through more traditional methods of èlevage, while Dal Forno boasts one of the most technologically advanced wineries in the world. Preference in the resulting wines can be polarizing depending on the taster, but the quality of both is unquestionable. Where Quintarelli masterfully draws elegance and otherworldly aromas out of his Amarones, Dal Forno excels in achieving depths of concentration winemakers in Napa only dream about.

Poets like Horace, Catallus, and Pliny the Elder wrote poetry about the Roman Empire's finest wine, originally known as Falernian. The quality of the wine is so impressive that the 121 BC vintage was toasted in 60 BC after Julius Caesar conquered Spain. Mount Massico, the source, is blessed by constant ash deposits from Campania's volcanic arc composed of "erupters" like Vesuvius, Campi Flegrei, and Epomeo. The local Aglianico grape thrives off the mineral rich volcanic ash, giving body and density to a wine famous for over two millennia.

Sardinia is among the 5 "Blue Zones" of the world, a term referring to areas with the largest concentration of centenarians. Cannanou (the Sardinian variant of Grenache) is incredibly anti-oxidant rich, and locals consume two glasses a day on average, undeniably contributing to their longevity. The Contini family, as well, has been at it for over 100 years, now in its 4th generation of family propriety. So please enjoy this beautifully dark and brooding wine, it may just tack a year or two onto your life expectancy.

"Shea Vineyard" is located in the Yamhill Carlton district of the Willamette Valley. Dick Shea planted mostly Pinot Noir and a little Chardonnay in the late 1980's with the intention of producing world class fruit that was to be sold to other bottlers in the region. The vineyard showed unrivaled promise and quickly appeared on the finest labels in the Valley. In 1996, wanting to get in on the action himself, Dick Shea decided to start Shea Wine Cellars and began to bottle his own estate fruit. While the majority of the fruit still goes to other wineries, one assumes they aren't giving away their best grapes...

The east-west trending coastline of Santa Barbara County acts as a conduit for cool Pacific breezes to help moderate even its warmest inland valleys, creating ripe, structured red wines with a stunning freshness and balance about them. Piedrasassi is a project by Sashi Moore and his family, who specialize in making Syrah in a style that emulates the great red wines of France's Northern Rhône Valley. Moore's viticulture and vinification practices are full of care and intention, harvesting earlier to make sure his Syrahs stay racy and fresh, fermenting his wines with only native yeasts, and using minimal additives. With the ultimate goal of respecting the land, the culture, and the community which the vineyards surround, the Moore family also bakes fresh bread in conjunction with their winemaking, using an array of ancient grains that they cultivate alongside their grapevines.

What 11296 people are sayingWrite a review

Overall ratings and reviews

4.6based on all time ratings

4.6

food

4.6

service

4.6

ambience

4.3

value

Noise · Moderate

JoseB

Chicago

1 review

Dined on April 10, 2020

Overall5food5service5ambience5

For obvious reasons we could not make it to the reservation but we did order RPM thorugh Doordash and it was still very good.

Report

OpenTable Diner

1 review

Dined on March 16, 2020

Overall5food5service5ambience5

Service was great. Food was delicious. We loved everything about the experience.

Report

Jenf

Miami

10 reviews

Dined on March 15, 2020

Overall5food4service5ambience5

This was my second time going to this location and was an attempt to change my initial poor decision. Service was very attentive and friendly. We started with the focaccia and meatballs. The focaccia was delicious and the meatballs were just not my taste consistency-wise. For dinner we shared the gnocchi and wild mushroom risotto which were both delicious. I would recommend this as a stop for a good meal and beautiful ambience.

Report

VictoriaJ

1 review

Dined on March 15, 2020

Overall5food5service5ambience5

One of the best dining experiences I have ever had. The food and drinks were absolutely amazing and there was a wide selection. Our verbal was extremely educated, attentive and outgoing. The pricing is also extremely affordable and reasonable. Hope to be back soon! Thank you RPM and staff!

Report

OpenTable Diner

Chicago

8 reviews

Dined on March 15, 2020

Overall4food5service4ambience5

Very exquisite food and very good quality! Sometimes it’s nice to splurge once in a while, especially in one of my favorite cities. Side note: when you reserve for big groups, I would suggest two people in the group reserving and then coming in person the night before or a few hours before the reservation to see if there’s a possibility to sit together. The hostesses were very accommodating. Thank you!

Report

OpenTable Diner

Chicago

1 review

Dined on March 14, 2020

Overall5food5service4ambience5

Good food and great ambiance!!!

Report

OpenTable Diner

Chicago

1 review

Dined on March 14, 2020

Overall5food5service5ambience5

Very nice experience, food is excellent.

Report

OpenTable Diner

Chicago

2 reviews

Dined on March 14, 2020

Overall5food5service4ambience5

Birthday celebration

Report

vipOpenTable Diner

Chicago

7 reviews

Dined on March 14, 2020

Overall5food5service5ambience5

Dre, was amazing. Best service ever. Everyone ask for him. The food is always dependably great.

Report

vipOpenTable Diner

Chicago

10 reviews

Dined on March 13, 2020

Overall4food4service3ambience4

We had a very fun experience at RPM Italian. The dishes were very good. Some of our favorites were the Mediterranean Octopus, Brussels sprouts, meatball appetizer, and swordfish. The cocktails were also very well crafted with a long list of bourbons, ryes, whiskeys.

Report

OpenTable Diner

Portland

2 reviews

Dined on March 12, 2020

Overall5food5service5ambience5

It was great!

Report

LoraineB

Northern MI

4 reviews

Dined on March 12, 2020

Overall5food5service5ambience4

Outstanding food! This was some of the best tartare we've ever had & the homemade pastas & ricotta were delicious. We will definitely return next time we're in town.

Report

IsabelB

1 review

RPM Italian

Popular dishes

Spaghetti and Meatballs

Chicken Parmesan

Carbonara

Menu

Wines by the Glass