Tasty Tuesday, Tasty Terzo (Piano)

a view of The Modern Wing from a walk through Millennium Park

Allow me to set the scene. Architect Renzo Piano’s Modern Wing is one of the most attractive buildings in Chicago, at least if you like clean lines and architecture, contemporary décor, and amazing city and park views. The indoor space is open, light-filled and airy, enabling the minimalist design to feel more serene than stark. Add in the modern art, amazing restaurant and beautiful piazza, and you have my favorite place in the city.

No joke. I’ve inadvertently discovered I will find every opportunity to visit the Modern Wing, Terzo Piano, or both. I think the husband also caught onto this trend of mine, as when planning our anniversary he made sure we would be there for the majority of the day. Yes, he’s a brilliant man.

So the day was of course in my eyes perfect. The morning was spent perusing art at leisure, followed by a late and equally leisurely lunch at Terzo Piano, the third floor restaurant atop the Wing (and another Chef Tony Mantuano victory). Known for their locally sourced modern Italian cuisine, Chef di Cuisina Meg Colleran delights taste buds with inspired combinations, “pops” of flavor and fantastically fresh ingredients. Wine expert Cathy Mantuano and beverage manager Ryan Paykert pack a punch with pairings of light refreshing vinos, yeasty ales, and more robust cocktails. The distinguishing detail that makes Terzo so cool is the attention to where they source their ingredients and products, with a focus on the local, high-quality, and sustainable. Chicken from Millers farm in Urbana, IL, delectable oats from Anson Mills in SC, and the husband’s new favorite beer Matilda, from Chicago’s own Goose Island to name just a few.

the oatmeal had my mouth watering from the cinnamon aromas before even diving in

And when I say the Terzo team enjoy creating pops of flavor, I mean it. A distinct trademark of my favorite chefs is when they abide by the theory that consistency in each bite is not always a good thing. There is something so delightful when a dish takes on different flavors in different bites – from outbursts of sea salt with butter and bread, to cream and bites of cherries in the oatmeal, I was thoroughly pleased. We toasted with a sparkling cava (the Spanish version of champagne), who had even the husband, a tough sparkling wine critic, contemplating where we can find ourselves a bottle.

The PEI mussels, served in a delicious broth made with Matilda ale, coriander, citrus and jalapeno, paired with a glass of Matilda perfectly. I swooned over the “piccolo burgers” ~ three decisively cute mini burgers of lamb, beef, and shrimp. Not to mention the house ketchup paired with fries that was spiced just right. All the while, I had the pleasure of enjoying this lovely view:

beautiful piazza

This is a place which pays attention to the details, serves delicious, light, Italian nosh,and pairs it with distinctive drink. I appreciated the Mother’s Day gift jar of salted caramel to take home, which is so tasty (enjoyed on banana sundae last night) I’m hoping they share the recipe in their next cooking class. :)

Go to Terzo Piano to enjoy a leisurely meal, good company, quality food and drink, and amazing view and venue ~

Happy Tasty Tuesday~