Quartino Ristorante & Wine Bar
Chef John Coletta has a whole walk-in chiller stocked full of house-made sausages at Quartino Ristorante & Wine Bar. And not all of them are made from pork. The latest trend? Duck prosciutto. The team here also crafts varieties of the spicy sausage sopressata (like pepperoni) and salumi. Coletta’s Salumeria Tasting menu option is a chance to sample two different types of their salumi with two different cheeses and olives. We thought the salumeria was accented best by the Pinot Nero, a rose-colored sparkling wine. Salute!
Quartino Ristorante & Wine Bar, 626 North State, (312)698-5000, quartinochicago.com
Best of Chicago 2012