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626 N. State St.
Chicago, IL 60654
P. 312 698 5000
Driving Directions


M-F: 11:30-2am 
(kitchen 1am)

Sat: 11:30-3am 
(kitchen 1am; pizza 2am)

Sun: 11:30-1am 
(kitchen midnight)

CLOSED  - February 4th, 2018

Quartino in the News...

James Beard Chefs’ Night Out Recap (page 48) ›

CS July Issue | July, 2015

The James Beard Foundation called on Gibsons Restaurant Group to show off Chicago's cusine and hospitality - and show off it did. The group's exquisite private dining space...Read More ›


Top Wine Bars in Chicago › | 2015

For the last several years in Chicago, everyone's drinking obsession has teetered between craft beers and classic cocktails. And while that's all good, one thing that will never go out of style is wine...Read More ›


Chef Feature ›

Carmelina Brands | 2015

To kick off this Featured Chef, we’d like to introduce Chef John Coletta, respected Executive Chef and Co-Founder of Quartino Ristorante & Wine Bar in Chicago...Read More ›


Best Italian Restaurants In Chicago › | June 10, 2015

You know Quartino has to be great, not only because it has endured for years in such a huge universe of city restaurants, but also because the place is packed on weeknights with chatty, happy diners...Read More ›


Best Private Dining Rooms ›

Crain's Chicago Business | 2015

Wine Room seats up to 16. Decor: Wine racks, wine barrels and other accouterments decorate this rustic room; best of all, it can be closed off from main dining room, which gets noisy....Read More ›


20 Must-Try Spring Dishes Around Chicago ›

Zagat Chicago | April 14, 2015

Clear your eating schedules; spring is here. It's time to shun those hearty stews filled with heavy meat and root vegetables in favor of fresh seafood and early vegetables...Read More ›


5 Mouthwatering Dishes to Eat on National Cheese Fondue Day ›

Michigan Avenue Magazine Online | April 10, 2015

State Street’s destination for tapas-style Italian eats is home to a soul-warming Italian artisan blend fondue made with fior di latte, white wine, garlic, and fresh cream alongside...Read More ›


Aged rice? You bet, and it makes the best risotto, chefs say ›

Chicago Tribune | February 25, 2015

After tasting a luscious rice frittata prepared by executive chef John Coletta of Quartino Ristorante in Chicago, and viewing an episode of "In Search of Perfection," in which England's Fat Duck...Read More ›


The 10 Best Italian Restaurants in Chicago ›

Thrillist | January 20, 2015

Unlike most of the restaurants on this list, Quartino ditches massive portions in favor of smaller, shareable plates. To get the full experience, enlist a couple (okay, maybe five) dining companions to help you eat....Read More ›


The Best Pizza Restaurants In Chicago That Aren't Pizzerias ›

TimeOut Chicago | January 12, 2015

The Neapolitan pies at Quartino are both solidly executed and affordable—basic pies start at $8 and go up to $15 for a duck prosciutto version. The delicate, bubbly crust works best with light toppings...Read More ›


The 10 Best Italian Restaurants in Chicago ›

Plate Online | December 29, 2014

John Coletta always has a steady rotation of pork and beef salumi hanging in the charcuterie walk-in of Quartino. But this fall he added turkey to the curing mix with a bresaola di tacchino or...Read More ›


Key Ingredient: John Coletta isn't allergic to fennel pollen ›

Chicago Reader | July 10, 2014

A sprinkling of fennel pollen makes pure magic," the Wall Street Journal declared in 2012... Read More ›

16 Restaurants To Find Housemade Charcuterie In Chicago › | July 10, 2014

Quartino's charcuterie are made from centuries-old family recipes that use organic, sustainable and local products. Chef John Coletta makes nine varieties in house, from prosciutto d’ anatra (duck prosciutto) to salame al tartufo nero (truffle salame)...Read More ›


The Best Private Dining Rooms ›

Crain's Chicago Business | 2014

We looked at dozens of private rooms at restaurants in Chicago's downtown, River North, Gold Coast and Randolph Market District neighborhoods to identify the top spots for intimate business dinners. We winnowed a list of 90 great places down to 32 with an eye to balancing traditional and trendy...Read More ›


From the Food Editor: Cool cucumbers, celebratory shots for a fabulous Fourth ›

Daily Herald | July 1, 2014

I love cucumbers. So when I spotted Linda Lendardt's recipe for Cucumber Vegetable Salad with Cilantro, I knew it would be among those I shared with readers for our Spectacular Summer Side Dishes package...Read More ›


A True Italian Chef: John Coletta of Quartino Ristorante ›

The Local Tourist | May 30, 2014

The son of Italian immigrants, John was groomed to be a chef from a young age. Between his parents’ neighborhood restaurant and summers spent in central and southern Italy...Read More ›



The Big Heat: Chicago's Food & Drink Fifty 2014 ›

New City Resto | April 17, 2014

This year’s selection of Chicago’s dining and drinking leadership focuses on the artists behind the beautiful and delicious compositions on our plates and in our glasses. A few on our list may be celebrities, at least in the food community...Read More ›


Best Thing We Ate: Spianata Romana at Quartino ›

Zagat | March 18, 2014

To appreciate this, one must first resign everything they know about cured meat. Your everyday charcuterie selection, regardless of how flavorful and beautiful it may be, has nothing on the spianata romana...Read More ›