I love Filini! The two-story Italian Filini Restaurant is a relative new-comer to the Chicago Restaurant Scene. The restaurant in located on Columbus Drive inside the elegant Radisson Blu Hotel.
Here’s are a few of the items that I enjoyed:
Antipasto: Zuppetta made with Wild mushroom soup, celeriac and crouton or
Winter style caprese made with Buffalo milk mozzarella with baked pomodorini, yellow peppers, frisse and balsamic
Secondi: Orecchiette made with home made pasta, lamb sausage, garlic, olive oil, broccolini, sundried tomatoe, pecorino crema or
Salmerino made with roasted artic char, thyme roaster parsnip, carrots, leeks and olivata sauce
Dolci: Sorbetto of lemon pudding, fruit compote and wild berry sorbet
Filini has an extensive wine collection. Try some Gavi with lunch.
To view the full menu visit:
Call 312-477-0123 for reservations.
The elegant Filini is located at 221 North Columbus Drive in the new Radisson Blu Hotel. The “Aqua” Building is the structure with the wavy balconies. The high-rise is across from the Fairmont and near the Aon Building. The Building’s nautical theme represents the wave-like forms of the balconies and the tower’s proximity to Lake Michigan and the Chicago River.
The distinctive landmark skyscraper-hotel opened in November of 2011. Aqua is an 86 story mixed-use (residential & commercial) skyscraper in the Lakeshore East (east of Michigan Avenue) neighborhood in downtown Chicago. The lower floors house the elegant Radisson Blu Hotel; the only one in the US. I love the artwork on the way to the ballroom.
It was designed by Loewenberg Architects and Studio/Gang/Architects at a cost of $475,000,000.
Inside the structure, Chef Christopher Fantoni has developed an intersting authentic Italian menu for Filini.
The menu includes the following categories: Affettati E Formaggi, Antipasti, Bruschette, Risotto E Paste, Secondi, Contorni, Piatti Del Giorno (Osso Bucco Milanese on Sundays) and Dolci. Order the Torta alla Ricotta, the Cioccolatissimo or the Filini Tiramisu.
On their regular menu, I love the grilled 20 ounce “Fiorentina”; A Porterhouse steak served with spinach, potatoes and garlic. Try the Gnocchi with a braised oxtail/vegetable ragu and perorino fondata. For dessert have some Filini Tiramisu sith mascarpone crema, marsala wine and expresso or the Budino al Panettone; a woarm bread pudding with vanilla gelato. Dr. EveAnn Lovero writes Travel Guides @ www.vino-con-vista.comRead the “Related Articles” for more Restaurant Week options.
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