The name — Italian for 'the artichoke' — comes straight from Flamm's time cooking in Rome in 2017, and the signature Carciofo alla Giudia (a Roman Jewish-style fried artichoke) is the dish OpenTable reviewers single out most. The kitchen treats Roman pasta as a genuine canon rather than a vague category, running all four traditional preparations — gricia, cacio e pepe, carbonara, and amatriciana — alongside Roman-style pizzas cooked in a custom Wood Stone oven.
With an 800-plus-review, 4.6-star track record and a spot on The Infatuation's Best New Chicago Restaurants of 2025 list, it's quickly built the kind of credibility that usually takes a Fulton Market restaurant years longer to earn.
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