Since taking home the coveted prize on season 15 of Top Chef, Joe Flamm hasn’t rested on his laurels. The South Side native opened hit restaurant Rose Mary, a nod to his Italian heritage and Croatian flavors, in 2021. Soon after, he took on the culinary director mantle at Day Off Group, where his job includes overseeing the kitchen at the glam BLVD Steakhouse. His latest, il Carciofo in Chicago, delves even deeper into his passion for Italian cooking.
The new restaurant is all about embracing the food and culture of Rome, where Flamm staged early on in his career. “That’s when I really fell in love with Rome,” he says. He would marvel at the bountiful produce at the historic Campo de’ Fiori outdoor market on his way to work, and it’s where he fell in love with artichokes or “carciofo” in Italian.
The vegetable served as the inspiration for his new spot. “To me, it’s something that’s synonymous with Roman cuisine,” Flamm says.
Read on for how that inspiration comes to life at il Carciofo in Chicago, and make a booking on OpenTable.
What to eat
The expansive menu feels like a culinary tour of Rome. “First and foremost, it has to be a Roman-centric dish and not just Italian,” Flamm says.
Start with one of the antipasti like the imported prosciutto di Parma and mozzarella di bufala paired with pane bianco. Suppli, similar to arancini, come with ragu and are also a must-order among the appetizers. And yes, you’ll also find the restaurant’s namesake on the menu. The artichokes are deep fried until golden brown and come to the table with a soft inside and crispy leaves.
Then move on to pastas, many of which are hand-rolled in the restaurant’s pasta lab, including Flamm’s favorite, carbonara. Or try one of the oblong-shaped Roman-style pizzas made in the largest Wood Stone oven in Chicago.
End with the house-spun gelati or Roman pastries like the cream-filled maritozzi or the custardy zabaglione.
What to drink
Industry vet Kyle Davidson (Elske, Rose Mary) heads up il Carciofo’s beverage program and has created a mix of wines, beers, and cocktails that all embrace Italy. Expect a wine list that focuses on Lazio, the region around Rome, while also spotlighting other parts of Italy, including Alto Adige and Piedmont.
Cocktails are divided into three sections. The aperitivi is all about lighter drinks to get you started, the mixti-section focuses on spirit-forward cocktails, and the digestivi is what you want to get post-dinner. The Americano with vermouth and campari is one of the highlights among the aperitivi section.
Where to sit
Red awnings out front echo those you’d find at Roman trattorias, but once you’re inside, the restaurant feels very much like a cozy, old-school Chicago spot. “I want it to feel part of the city as opposed to an escape from it,” Flamm says.
The restaurant opens to a U-shaped bar surrounded by high-top tables past which is the dark wood-paneled dining room with velvet banquettes and tables. Post up at the 12-seat chef’s counter for a front-row view into the open kitchen. “As cooks, we love to feel the energy of the dining room, while diners get to feel the energy of the kitchen,” Flamm says.
In warmer months, the 50-seat patio will be a laidback spot to grab a spritz or dinner. “For me, like with Rose Mary, il Carciofo was an itch that needed to be scratched,” Flamm says. “Traditional Roman food has been something I’ve been craving for a long time and hopefully everyone else is too.”
Lisa Shames is a writer focused on travel and food culture in Chicago, IL. She has covered Chicago’s restaurant scene for publications including CS, Chicago Tribune, and Time Out and is the U.S. contributor for Sogoodmag.
