Merlo on Maple

www.merlochicago.com

Why You'll Love It

More like a dinner party, less like dinner at a restaurant. That’s how you should think of Chef Luisa Silvia’s tasting menu experience at Merlo on Maple. After all, when you’re savoring unbelievable handmade pastas in the dining room of a century-old house, it’s hard not to feel at home.

Reading like a who’s who of imported Italian ingredients, the eight-course tasting menu hints at the complex yet comforting meal to come. Between a bubbly prosecco toast and a biscotti-filled finale, traditional Bolognese tastes fill the hole in your stomach that only comfort food can.

And the grass-fed beef tenderloin with fresh black truffle from Umbria and homemade squash soufflé? It’s like Grandma used to make (only better).

– Hannah, Bloomspot Staff Writer

Sample chef’s tasting menu for one

Prosecco di Benvenuto

Primo Corso

Secondo Corso

Warm artichoke tart prepared with mortadella di Bologna, eggs, cream, and Parmigiano-Reggiano, served with a baby greens salad dressed with aceto balsamico originale di Modena vinaigrette

Terzo Corso

Sliced eggplant rolled with Parmigiano-Reggiano and parsley, baked in the oven and covered with our special homemade fresh tomato and basil sauce

Quatro Corso

Homemade extruded dough pasta made of Parmigiano-Reggiano, eggs, and grated bread simmering in hen stock

Quinto Corso

Handmade tagliatelle with Bolognese meat ragout

Sesto Corso

Handmade tortelloni stuffed with ricotta di pecora and tossed with fresh sage and butter

Settimo Corso

Grass-fed beef tenderloin medallion with fresh black truffle shavings imported from Umbria, served with homemade kabocha squash soufflé

Ottavo Corso

Angel food cake soaked in rum and grenadine, filled with pastry cream and dark chocolate mousse, drizzled with dark chocolate sauce

Biscottini

Items are subject to change based on seasonality and availability