Named one of the best Italian restaurants in the country, Osteria Langhe is located in the Logan Square neighborhood of Chicago and it's become a favorite of locals and visitors alike. Behind Osteria Langhe, there is a devoted and serious appreciation for locally-sourced fresh meat and produce that is steeped in the age-old traditions of the region paired with the incomparable heritage of Northern Italian wines. Chef Cameron Grant and Aldo Zaninotto have always been passionate about Piedmont, sharing their excitement and emotions for such a region.
Aldo Zaninotto was born and raised in Europe (Belgium and Italy) from first-generation Italian parents who were the key to his introduction to traditional Italian gastronomy in Belgium. After having gained relevant experience in New York and Los Angeles in some of the top fine dining restaurants, Aldo’s dream first came true with the opening of his own restaurant.
Aldo Zaninotto
Chef Cameron Grant is originally from Edinburgh, Scotland, but he had the great opportunity to do a three-month apprenticeship at the Michelin-starred restaurant La Ciau Del Tornavento in the Barbaresco area of Piedmont. Five years after his apprenticeship, he moved back to Treviso, Italy with his wife and golden labrador to open his own restaurant and follow his dream. As an enthusiastic Scottish-American chef, he sparked the interest of many by opening a fine dining ‘osteria’ in the heart of Piedmont wine country.
chef Cameron Grant
“All we had to do,” comments Aldo, “is search for the best representations of this region. Locally in Chicago, I constantly taste new wines, new vintages, meeting new producers that I am not aware of and looking for the best and most traditional representation. So our focus has always been only on Piedmont.”
Great high-quality ingredients, local whenever possible, solid cooking technique, and simple yet delicious food is what Osteria Langhe is about, fitting perfectly in the Windy City’s new scene. In Chicago, you can finally find the true Roman Pizza as well as Neapolitan Pizza. The classics are no longer just spaghetti bolognese or marinara with lots of garlic but instead it’s cacio e pepe and carbonara. This new generation better understands the importance of healthy eating versus abundance.
White truffles, red wine Barolo and Agnolotti Plin at Osteria Langhe
The menu at Osteria Langhe focuses on Piedmont tradition, of course, but it also features Mediterranean cuisine such as seared scallops served with carrot and leek ragù, pancetta with white beans, octopus and shrimp cake, the bok choy, lemon & pickled pepper salad, the Calabrian aioli, hazelnut encrusted shrimp with arugula and citrus vanilla aioli. The “Emiliana” pasta is made with house-made noodles, northern meat ragù and Grana Padano while the ‘Bistecca” is a Piedmontese-New York strip with mushrooms and a spinach glace.
“Living in Italy changed everything,”comments Chef Cameron. “Understanding the true essence of seasons and building menus around that was incredible. The understanding that great Italian food genuinely needs great Italian wine to be harmonious was a revelation. One of the greatest arts I learned in Italy was making pasta. It has become an enormous part of Osteria Langhe's success.”
Osteria Langhe opened during a time when Chicago thought it needed no more Italian restaurants. But what Aldo Zaninotto and Cameron Grant did was something that no one in Chicago had ever done before: they focused on just one region. People started to see the difference and they embraced it. Their clients love the freshness of the menu which is also seasonal. The wine list is also a plus.
Osteria Langhe's Wine List is top!
“When I understood that using the best ingredients available to me is at the heart of Italian cuisine...there are no limits,” said chef Cameron. “Using local ingredients, but also using amazing items from far away, I create a unique menu that celebrates the Midwest but it also is truly Italian at heart as long as the ingredients are fresh and delicious.”
Consistency is also another key factor: “Our staff, Cameron and I have been able to build a great culture within our restaurant,” comments Aldo.
The location plays also a great role. “We are in a great neighborhood where people live, a great community, a mix. Our neighborhood has become a great destination for Chicagoans as well as out of towners. It’s never about ego. We are in the hospitality business and we want to make our guests happy.”
Osteria Langhe's Vitello Tonnato