DeNuccis

“First time stopping in to DeNucci’s was on Monday. The decor is so cute here. We had a booth near the windows. Great service from Ricky. Most detailed recommendations and helping up with our indecisiveness. We got the sausage and giardianara tavern style pizza. It was so delicious we had to stop ourselves from eating it all since we had planned for leftovers. We also ordered the kale salad that was perfect. The bolognese was perfect as well. We will definitely be back this summer and sit outside.”

“Some restaurants earn their reputation quietly. DeNucci’s earns it loudly — and rightfully so. This intimate Italian gem is reservation-only for good reason, and when we arrived without one, we fully expected to be turned away. Instead, luck was on our side: a last-minute cancellation opened the door, and we walked in. By the time we left, there was a line out the door. That tells you everything you need to know. The room is alive in the best way — lively, warm, and buzzing with the kind of energy that only comes when a restaurant is truly firing on all cylinders. The menu is broad and thoughtful, giving you plenty to agonize over, but don’t overthink it. Order the pasta. The tonnarelli with sun gold pomodoro was, without exaggeration, one of the best pasta dishes I have ever eaten. Simple in concept, extraordinary in execution. The sauce was bright and vibrant, with a sweetness that could only come from exceptional tomatoes treated with real care. But what elevates it entirely is the pasta itself — fresh, handmade, with that unmistakable texture and bite that no dried pasta can replicate. You notice the difference immediately, and it makes everything else on the plate shine brighter. Service was impeccable from start to finish — attentive, warm, and genuinely enthusiastic about the food they’re serving. You never felt rushed, even in a room that full. DeNucci’s is the kind of place that reminds you why Italian cooking, done properly, is so deeply satisfying. Walk-in luck or hard-won reservation — either way, make it happen.”

“We made a reservation for 2 o’clock on a Sunday afternoon. The restaurant was not very busy. We ordered the mozzarella sticks as an appetizer. I had the spicy crab pasta dish, and my husband had the veal Parmesan with spaghetti and vodka sauce. The mozzarella sticks were absolutely delicious some of the best mozzarella sticks I’ve ever had! They are hand pulled fried and they come with a Parmesan topping and torn basil. The spicy crab pasta had a generous amount of jumbo lump crab meat the sauce was very light, buttery , oily, garlic, lemon, and a tiny amount of Panko breadcrumbs adding a little crunch very delicious. I do not eat veal however my husband said it was very delicious. I did taste his spaghetti with the vodka sauce and it was to die for! They had a nice wine selection and a full bar! Our service was fantastic. Our waitress was awesome and everybody was very friendly. The bathrooms are downstairs and they are very clean and well kept!”

“My first time here and it jumped into my top 5 all time favorite Chicago restaurants. Wow, the service just goes above and beyond. It was my girlfriends birthday and they had custom menus made just for her, and 3 different employees (host, server, manager) all wished her happy birthday in the first 5 minutes we were there.. they also gave us complimentary prosecco.. great start.. grilled octopus appetizer and warm garlic knots to start: excellent… lumache alla vodka with crumbled sausage and chicken Parmesan and spaghetti all flavorful and delicious.. espresso martinis capped off our perfect dinner.. this is a tough reservation to get, we were lucky to get a 5:15pm on a friday and the place was packed.. well deserved.. will definitely be back!”

“Great food! Loved every-bit of the food I ate at the restaurant. Drinks can be improved. I got a handmade pasta which tasted amazing. Got meatballs on the side, such a great treat. The chicken sandwich was good. The calamari was perfectly seasoned and crisp. Service time was a bit longer but overall good service.”