Botticelli’s

Botticelli

I went to undergraduate in the Chicago area and grew to love their unique style of Italian cuisine. Since then, I’ve looked forward to business trips to the windy city so I can get my Italian beef subs with hot peppers or other indigenous treats. But then Mohammed came to the mountain, so to speak. Botticelli’s opened on S. Congress, just up from the Continental Club. Two brothers from Chicago are rocking the SoCo neighborhood with this feisty little bistro, and I for one am buzzed.

Any dinner at Botticelli’s absolutely has to begin with their creative and appealing Mussels alla Trotta. The mussels are steamed with brown butter and feature an appealing mix of capers, lemon, and breadcrumbs. This is a dish where you’re delighted to have some of their fresh bread for sopping up the sauce. And you have to try the Sliced Speck which is dry-cured ham with wild strawberries, shaved parmesan, and olive oil. This is a colorful and very tasty dish and it does prime the pump for things to follow. The Butternut Squash Soup is a must under any circumstances. The soup has a velvety taste that extracts every possible ounce of flavor from the source vegetable. With the pancetta and fresh garlic bread this is dish is irresistible.

And one final appetizer that is a must at my table is the Botticelli Bread. Ask for “the original”. This is bread from a family recipe that is stuffed with meats like mortadella, prosciutto, copa, and salami along with parmesan, mozzarella, and ricotta cheeses not to mention sautéed peppers and onions. This is flat-out delicious.

The entrees at Botticelli’s are true to the Chicago-style heritage. And for all us foodies that is a serious benefit. The Italian Beef sub is as good as any I’ve had in Chi-town. Moist, juicy, a big fat loaf of love. I crave mine with hot peppers. And the garlic parmesan chips are a blast. Another great dish is the Pomodoro di Salumi. The blend of capellini with spicy chunks of tomato, Italian sausage and shaved parmesan is rich without being overpowering. Simple yet nuanced, the way the best Italian food is. The Braised Beef Brajol is another vintage neighborhood dish featuring a wonderfully mellow flanksteak with roasted tomatoes, pancetta, and pinoli. The flavors in this dish are exceptional. Some will use toothpicks to hold the meat together; others like Botticelli’s disdain this approach. But man we are talking serious flavor here. And the Roasted Veal Chop exhibits a deft touch from chef Geoff. The lovely and savory rosemary broth is the perfect host for the artichokes, olives and braised vegetables. This one will definitely be a keeper.

Botticelli’s is open for lunch and dinner and has a cute little patio out back with live music. They’ve also got a few cozy tables out on the avenue. This place just bubbles with passion and authenticity. Yeah they will make a few rookie mistakes but I expect this place to be around for the long haul.