"Pelago" is an elegant Italian restaurant just off Michigan Ave., near the John Hancock Building. "Mauro Mafrici", a Michelin star chef, who earned his notoriety in NYC at "Lo Scalco", has joined forces with his interior designer/architect wife to create "Pelago".
The decor is contemporary, sophisticated and very upscale. Unfortunately, the atmosphere is as "up tight" as the decor is "upscale".
Chicago has more high-end Italian restaurants than most major cities, so although the food here is
fabdelish and the decor is cool, the atmosphere did not live up to that "friendly Midwest feel" that Chicago is known for.
Don't get me wrong. That homemade pasta is "texture-perfect" and the flavors of the sauces are divine. The menu is extensive and travels way beyond pasta and fish, with unique dishes like "
Braciola di Maiale Arrosta agli Aroma di Campo" (roasted organic pork chops with herbs & vegetables) or "
Saltimbocca di Pollo" (chicken breast with Prosciutto and sage in a light white wine sauce), just to name a few.
My dining partner and I began our culinary experience at the small bar at the front of the restaurant with a lovely glass of Prosecco. The street scene out of the window is very typical Chicago and I love the view of this lovely neighborhood. Tucked into the "Hotel Rafaello", "Pelago's" location is "perfection"!
According to "Pelago's" website, "The basis of chef Mafrici's cuisine is '
sapori veri': true, honest genuine flavors." No question, there! The antipasti, served as a house appetizer, was sweet and delicate with beautiful flavors and the feast that followed did not disappoint.
The combinations of the black olives with that
fabdelish salami, buttery, delicate bread sticks and European butter was a delightful way to start our exploration of chef Mafrici's "sapori veri'" cuisine.
I ordered a lovely fresh "
Insalata Organica con Verdure di Stagione"(organic mixed greens with seasonal vegetables) and the "
Filetto di Snapper con Riduzione di Aceto Balsamico" (seared Snapper Fillet with balsamic reduction), which was really
delish!!!!! The fish was done to perfection and the flavors were light and mellow, but stood on their own. The dish was beautifully presented and a small puff of delicate whipped potato layered under the snapper was the perfect accompaniment to the balsamic reduction.
Absolutely fabdelish!!!!!!!!!
My dining partner began with "
Minestrone di Verdure con Borlotti" (seasonal vegetable soup with cranberry beans) and the "
Cavatelli ai Broccoli rabe e Mandorie Tostate" (flour dumpling with broccoli rabe with toasted almond.
Although it appears to be a small serving, this rich and flavorful dish was the perfect amount of "Divine pasta Decadence"! (rich,
delish & just enough!)
Well, needless to say we were too full for dessert, though the menu was very tempting. The "
Tirami'su con Gelato alla Vaniglia" and the "
Panna Cotta in salsa Lamponi" (raspberry sauce) sounded amazing!
I certainly understand why chef Mafrici was awarded that Michelin star, because the food was
to-die-for fadelish!! Michelin stars are impressive, but they don't make for a " fab dining experience".
I must admit, the food thing, they have down!!!!!!!! Now, just embrace us, your fabulous & hungry diners and we'll all be happy!
"Benvenuti nel mio ristorante" should be a feeling, not just a greeting.
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