Nearby points of interest
Nearby points of interest
About Tocco Pizza e Arte
The couple behind Follia built this chic, modern Italian spot in Wicker Park. Two wood-burning ovens churn out pizzas like the classic margherita plus there's a wine friendly menu of appetizers, homemade pasta and more. Expect selections such as tortelli in a truffle cream sauce, risotto of the day, fresh fish and steak.
Chicago, IL 60622
Hours of Operation:
Dinner: Sunday to Thursday: 5:00pm - 10:00pm
Friday & Saturday: 5:00pm - 11:00pm
Closed on Monday
$30 and under
CTA bus: Milwaukee-56, Division-70; Blue Line "L" stop: Division
Bar Dining, Bar/Lounge, Beer, Full Bar, Gluten-free Menu, Late Night, Non-Smoking, Outdoor dining, Wheelchair Access, Wine
Tocco Pizza e Arte Ratings and Reviews
Delightful. The proprietor, from Ravello on the Amalfi, was warm, welcoming, and keenly aware of what tastes delicious. Fennel salad with almonds and lemon, margherita pizza, parpadelle to die for. Service was exactly what you wanted on this upscale, yet still casual place with a social mission to do the right thing. Highly recommended.
This is a neighborhood gem of the highest quality. It is a fun, vibrant, affordable restaurant with great food, wine and service. The owner/chef Bruno Abate is most impressive not only in the restaurant world but in the social welfare and humanitarian realm. The work he is doing in the Cook Countyjail with the young inmates is both inspirational and transformative. Both his work in the jail and his restaurant reflect his humility and generosity. Eating at his restaurant fills your stomach and your soul. I wholeheartedly recommend this restaurant to everyone who likes great food and fun.
This is the second time for my family at this place. The first time, maybe six months ago was excellent, which is why we went back. This time though, the pizza crust was not very crispy. It was instead, rather saggy and soggy. Even the first bite left cheese and toppings sliding off the top. Not at all like the first time, when the pizza was outstanding, thin and crispy and delicious.
It is still delicious. Just not crispy, which is one main reason for wanting thin pizza.
The service was fair. We had to stop our waitress for salt and pepper, ice for the water and red pepper flakes. We stopped her again for another entre and for a desert menu.
They were not that crowded.
Finally, the owner (I guess that was his position) while walking around greeting everyone; was wearing an awfully lot of cologne. It preceded him when he walked by and lingered in the air after he left the area. Not at all what you want to smell with pizza. Garlic cologne would have been better.
All in all, a disappointing dining experience. It’s not inexpensive. We won’t be back, which is too bad as the first time there was so great.
always amazing, authentic THINNNNN pizza and great pasta's. I love the Cacio y Pepe pasta, the Carbonara is super light. The prosciutto is cut to order. It has a more sophisticated atmosphere than an Americanized place.Loads of Italians who eat there.
And frankly, the reclaimed wood and hipster vibe/super casual service in other places is getting a little tiresome( my opinion only)
Bruno , the owner is always on the floor checking quality,etc. and is an organizer for recipe for change, helping cook county prisoners learn life and job skills.
Was in the area shopping for jeans for my son and needed a place for dinner and decided on Tocco, mainly due to the OT rating. Overall we were very happy with our experience. The food was very good with the only complaint being the lasagna noodles were overcooked making the whole dish too soft. Service was also very good and will be coming back.
Tocco is our favorite Italian restaurant. The pizza's are perfectly made, think crust, just the right amount of sauce and cheese. Magnifico! Bruno, the proprietor, is warm and friendly, especially if you have been to the restaurant on more than one occasion. The pasta is freshly made and it too is well prepared. The servers are friendly and attentive.
My only complaint is that service was quite slow as there was only one other table filled at that time. Another server was being trained which shouldn't have impacted our service. Also, when we arrived , there was no hostess as she was putting money in the meter. No one at the bar acknowledged us.
Superb, as ever. Tocco has become our go-to Italian in Chicago: superior cooking, entirely reasonable prices relative to quality, and a pleasing, casual ambience.
Not to be missed: tortelli al tartufo.
[I add, as an aside, that Bruno Abate, the owner and head chef, is a force for the good in our community and deserves our admiration and support—but I stress that my favourable review speaks to the food and not to the man. It is just that the case for a visit to his restaurant is overdetermined.]
Grilled veggies and salad appetizers were delicious. Pasta with sausage( they let us substitute with chicken) and steak outstanding. Lovely atmosphere. Trying to get to the outdoor patio but last two times weather didn't permit. Owner in Italy, otherwise a really nice charm to the restaurant.
Tocco is one of the best Italian restaurants in the city. The pastas and salads are superb and the pizzas make a wonderful appetizer addition to a larger meal. The room is spare but comfortable and the service is very attentive and willing if not totally experienced.
Love that Tocco is in my neighborhood, but worth the trip wherever you live. Don't miss the pizzas - great to share. And the pastas are, in a word, perfect. They're creative, fresh, and delicious. Save room and share a dessert or 2. Tocco is also popular with young families - come before 6pm and you'll find most of the high chairs occupied, but it's pretty kind-free by 7:30.
Chef Bruno Abate creates delicious food from his native Italy in a Milan-inspired crisp Italian design location near the hot spots of Wicker Park and Ukrainian Village. He is a welcoming host, often coming out to greet guests. In addition, he runs a non-profit to teach culinary skills to inmates so they have the ability to be employed and give back to society after release. Learn more at Recipe for Change.
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