Chefs hard at work in Cafe Spiaggia's intimate kitchen
The intimate café space was hopping, brimming with Chef Tony Mantuano fans and crew. The wine was flowing, and the food was fabulous. I couldn’t stop munching on the thin crust pizza, and when I asked Chef Mantuano for the secret he did give me a few words of advice: 1) always let your dough rise in the fridge overnight to pronounce the flavors, use a pizza stone, cook it at really high heat, and finally, it doesn’t hurt to have a wood-burning oven. Ok, I’ll leave the last tip alone and simply visit the Café for that great wood-burning oven thin crust – the rest of the advice I can employ at home!
flowing wine ~ yum
the ridiculously good pizza
Stepping into Café Spiaggia feels like visiting an Italian relative’s home ~ it’s warm, welcoming, and true to Italian tradition and food. Handmade pasta was made as we mingled, the focaccia was exploding with delicious cheese, and did I mention the thin crust was out of this world? I’d recommend Café Spiaggia as the perfect leisurely lunch while shopping Michigan Ave and Oak Street, and if you know me, you better invite me along! :)
Chef sightings: Tony Mantuano (James Beard Award winner, Top Chef Masters finalist, Chef of Spiaggia, & Terzo Piano), wife Cathy Mantuano (wine expert), Meg Colleran (Chef di Cucina of Terzo Piano), Jaime Canete (Sous Chef of Terzo Piano), and Sarah Grueneberg, (Spiaggia Executive chef).