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Restaurateur Donnie Madia and chef Paul Kahan are Chicago’s hospitality dream team. Their success continues at Nico, serving rustic Italian seafood in a glamorous space within the tony new Thompson Hotel. Palate pleasers include fresh crudo, lobster spaghetti, and salt-crusted branzino. Carnivores will go mad for quail al’tonnato (quail in a creamy sauce with olives and blood oranges) and the Neopolitan pork belly ragu.

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Restaurant

Nico Osteria

Restaurateur Donnie Madia and chef Paul Kahan are Chicago’s hospitality dream team. Their success continues at Nico, serving rustic Italian seafood in a glamorous space within the tony new Thompson Hotel. Palate pleasers include fresh crudo, lobster spaghetti, and salt-crusted branzino. Carnivores will go mad for quail al’tonnato (quail in a creamy sauce with olives and blood oranges) and the Neopolitan pork belly ragu.