Chicago Loop spot 312 Chicago, which re-opened late March 2023, is launching dinner service on April 18th. Dinner will likely be served 4:30pm – 9:30pm, Tuesday by Saturday.
After three years of being closed, the group debuted a newly renovated area and a model new chef simply in time to have a good time its twenty fifth Anniversary. New and returning company will embrace the trendy tackle genuine Italian delicacies by Chef Marcello Florio, complemented by an in depth Italian wine listing, craft cocktail program, and signature hospitality that can make them really feel at dwelling. Adjoining to The Allegro Royal Sonesta Lodge in Chicago’s Downtown Loop space, 312 boasts views of town’s historic theater district and is ideally located subsequent to the Cadillac Palace and close to the Chicago Theater, James R. Nederlander, PrivateBank, and Goodman Theater for pre or post-show eating, Tuesdays – Saturdays.
Born and raised in Pescara, Italy and skilled at G. Marchitelli Culinary Institute in Villa Santa Maria, Chef Marcello Florio’s love for cooking has been a life-long ardour. His fond recollections of waking up on Sunday mornings to the scent of his mom and grandmother’s cooking has fueled his ardour for what he does – creating genuine Italian delicacies. From savory sauces and dressings, to freshly baked bread, artisanal desserts, and do-it-yourself pastas, Chef Marcello brings all of the flavors of Italy to 312 Chicago for a memorable eating expertise.
CFM: Please inform our readers about your self and the second you knew you needed to be a chef.
MF: Because the chef of 312 Chicago, I’m obsessed with creating distinctive Italian delicacies that company will love. My love for cooking started at a younger age, watching my grandmother within the kitchen. I used to be fascinated by how she might flip easy components into scrumptious meals that introduced our household collectively. That is after I knew that I needed to be a chef and share my love for meals with others.
CFM: What drew you to the function as chef at 312 Chicago?
MF: I used to be drawn to the function of chef at 312 Chicago due to the restaurant’s dedication to genuine Italian delicacies and the chance to work with a gifted group. I used to be excited in regards to the problem of making dishes that mirrored the restaurant’s Italian heritage whereas additionally incorporating my very own private contact.
CFM: What are the professionals and cons of main a restaurant adjoining to a lodge versus having a standalone restaurant?
MF: Having a lodge close by can present a gentle stream of consumers who’re on the lookout for a handy place to dine. It will possibly additionally create challenges when it comes to balancing visitor expectations and managing the wants of our lodge company in addition to our common diners.
CFM: What can company anticipate once they stroll into 312 Chicago for the primary time?
MF: When company stroll into 312 Chicago for the primary time, they’ll anticipate to be transported to Italy with the nice and cozy, inviting environment and the scrumptious aroma of Italian delicacies. They are going to be greeted by pleasant workers who’re obsessed with offering a memorable eating expertise.
CFM: Do you’ve a favourite dish from every of your menus?
MF: As a chef, it is troublesome to decide on only one favourite dish from every of my menus. Nonetheless, I’m notably pleased with our pasta dishes served with a wide range of flavorful sauces.
CFM: Please inform our readers extra about The Allegro’s rooftop backyard and the way you make the most of the herbs and greens in your dishes.
MF: The Allegro’s rooftop backyard is a novel characteristic that permits us to develop recent herbs and greens which are utilized in our dishes. We are going to use the herbs and greens in our day by day specials, including a novel and recent contact to our menu. It additionally permits us to attach with our company and supply a really genuine Italian eating expertise.
CFM: What’s going to the restaurant be doing to have a good time 25 years in enterprise?
MF: We’re excited that we re-opened simply in time for our anniversary. We’ve some enjoyable surprises that we’ll be unveiling all year long. We hope everybody can be a part of us to have a good time!
CFM: What’s your superb time off?
MF: On my superb time off, I’d spend time with my household and associates. I like films and I play chess A LOT!
CFM: In one other life, if you happen to weren’t knowledgeable chef, what would you need to be?
MF: If I weren’t knowledgeable chef, I’d need to be knowledgeable soccer coach. I like to steer groups.
CFM: In case you might open your personal restaurant anyplace on the planet, the place would it not be and what would the idea be?
MF: If I might open my very own restaurant anyplace on the planet, it might be in Japan. The idea can be to showcase the standard avenue meals, utilizing regionally sourced components. The restaurant would have joyful and alluring environment, with a concentrate on flavors and memorable eating expertise.
