Munno — Restaurant in Lake View Township

Tucked into Chicago’s Andersonville neighborhood, Munno Pizzeria & Bistro delivered what may be the most authentic Roman dining experience in the United States. For our party of ten, the evening was a seamless blend of warmth, flavor, and care—elevated by an incredibly knowledgeable staff, a thoughtfully composed menu, and the creative vision of Chef Adam Weisell, whose dedication to Roman tradition is evident in every bite. The space itself reflects the same thoughtfulness: on every table, handcrafted ceramic vases made by Chef Weisell’s wife, Erika, offer a personal and artistic touch that subtly ties the dining room to the culinary experience. It’s no surprise that Munno has earned a Michelin Bib Gourmand—a distinction that is not only deserved but feels like an understatement for the quality offered here.

We began with a range of antipasti that highlighted Munno’s reverence for ingredient-driven simplicity. The Bufala e Prosciutto was beautifully composed, featuring creamy mozzarella and delicate slices of prosciutto crudo over peppery greens. The Supplì al Telefono—crispy, golden rice croquettes filled with melty mozzarella—were executed with textbook perfection and deeply satisfying. The Insalata Primavera brought a refreshing crunch, while the Burrata was lusciously rich and balanced with subtle acidity. The Bread Basket, both vegan and warm from the oven, anchored the table, while the Polpette alla Romana, slow-braised and tender, offered a soulful start to the meal.

Moving into the Roman-style pizzas, Chef Weisell’s expertise in dough fermentation and texture came through. The Quattro Stagioni Pizza was a celebration of variety—artichokes, olives, mushrooms, and mozzarella arranged into flavorful quadrants. The Marinara Pizza, deceptively simple, showcased the quality of Munno’s tomato base and the charred, airy crust that only comes from careful handling and the right heat. The Capricciosa Pizza, topped with prosciutto cotto, artichokes, mushrooms, and an egg at center, felt indulgent without being overwhelming. Each pizza demonstrated the kitchen’s deep respect for Roman technique while delivering flavors that were accessible and refined.

The pasta course revealed the heart of Munno’s culinary identity. The Cacio e Pepe stood out as a masterclass in balance—emulsified just enough to coat the noodles with a punch of pecorino and pepper. The Carbonara, rich with guanciale and creamy from egg yolks alone, was uncompromisingly Roman. The Tonarelli al Ragù d’Agnello offered a rustic warmth, while the Pasta alla Gricia delivered savory intensity in its purest form. The Gnocchi con Piselli, Guanciale e Pecorino offered a gentler, spring-forward note, and the Tortelli di Brasato in Salsa Tartufata was decadent and bold, with a luxurious truffle finish. The Quattro Stagioni pasta added color and playfulness to an already dynamic spread.

To finish, we indulged in a trio of desserts that left a lasting impression. The Tiramisu was cloudlike yet rich, with a pronounced coffee presence and restrained sweetness. The Dark Chocolate Pudding, closer to a budino, was dense, luxurious, and deeply flavored. The Seasonal Dessert, a panna cotta with a bright fruit compote, offered a clean and vibrant conclusion to a meal built on layers of depth and tradition.

From start to finish, Chef Adam Weisell has created something truly special at Munno—an Italian restaurant that feels both deeply Roman and uniquely Chicagoan. The respect for tradition, the precision of technique, and the grace of the service make Munno not just a restaurant, but a Roman culinary outpost. The personal touches—like Erika Weisell’s handmade ceramics—further set Munno apart, infusing the dining room with artistry and care. Its Michelin Bib Gourmand honor is not only earned, but a clear signal to diners seeking a soulful, accessible, and unforgettable...

I would probably give Munno 4.5 stars, but if I have to round it deserves to be rounded up. My partner and I came here for dinner and had drinks, appetizers, and food. The decor and ambiance is a little hard to nail down, it definitely has a bistro feel, more casual then you might think, but still a nice dinner out. The servers were pleasant and friendly and the right kind of attentive. We had a random incident with a glass pitcher breaking near us and the server offered to replace our meals if we were worried about glass, but luckily we were sure it hadn't been an issue. Still, I appreciated the extra care for our safety and experience.

For cocktails I tried their grappa negroni and their cocktail of the day which was sort of a strawberry spritz. Both were very good, the cocktails are batched ahead of time and poured from batch, which I think is actually a positive as they had some real nuance that might have been difficult to impart to a single pour drink without a lot of attention. They don't have a barback as you might expect, but there were plenty of options for all tastes on the drinks menu, with a leaning towards wine and cocktails.

For appetizers we had their vegetable of the day, which was asparagus in a lemon butter sauce, the strawberry and arugula salad, and their take on arancini / rice croquettes. All of these dishes were good, and the arancini were excellent - I will likely stop by again for a cocktail and some arancini some day when I want a lighter meal. The asparagus were cooked to perfection, neither too firm nor overcooked, which I appreciate.

For mains, my partner had the diavola sbagliata pizza and I had the tanti formaggi. Both were served on cutting boards with a pizza cutter, and it was easy to break them up and share them between us. They came out fresh and so there was a little more oil than you might expect, but they were manageable and not too messy. The diavola had a nice spicy, hearty flavor, and the tanti formaggi was a really nice balance. Ingredients were cooked appropriately and evenly distributed on the pizza, which has been a challenge with some similar pizza restaurants I've been to. I want to specifically call out the crust - while I'd love to taste a little more salt in the dough, this is one of the only pizza crusts I've had in Chicago that was properly hydrated and chewy and moist the whole way through. It's a small excellence, but it's one that really matters to me.

On the topic of salt, I did think more or less all of the savory dishes would have benefitted from just a pinch more. Nothing was less than good because of it, certainly nothing was bland, we just felt some of the flavors would have shone more with just a little extra to compliment them. We finished off with the italian pound cake and the dark chocolate pudding. Both were good, and pretty reasonably priced for desserts; I could see myself stopping in for an after dinner sweet as well.

Overall, a really good meal that I enjoyed. I would recommend this place without hesitation, and I'd say if you're in the mood for elevated pizza it's...

Munno Pizzeria & Bistro is a hidden gem in Ravenswood, serving up some of the best Italian food in the city. I highly recommend their ravioli and lasagna, both of which are made with fresh, high-quality ingredients and cooked to perfection.

The ravioli is filled with a delicious mixture of ricotta cheese and spinach, and the sauce is a perfect blend of butter, sage, and white wine. The lasagna is layered with tender pasta sheets, ground beef, sausage, and béchamel sauce, and it's topped with a generous amount of melted mozzarella cheese.

Both dishes are simply irresistible, and I highly recommend them to anyone looking for a delicious and authentic Italian meal. I've been to Munno Pizzeria & Bistro several times now, and I've always been impressed by the food and service. It's the perfect place to go for a special occasion or a casual weeknight dinner.

Here are some of the things I love about Munno Pizzeria & Bistro's ravioli and lasagna:

The pasta is fresh and perfectly cooked. The ravioli and lasagna noodles are both made in-house, and you can definitely tell the difference. They're perfectly al dente and have a great flavor. The fillings are generous and delicious. The ravioli is filled with a generous amount of ricotta cheese and spinach, and the lasagna is layered with ground beef, sausage, and béchamel sauce. The flavors are all perfectly balanced and complement each other perfectly. The sauces are rich and flavorful. The ravioli sauce is a perfect blend of butter, sage, and white wine, and the lasagna sauce is a classic Italian béchamel sauce. Both sauces are rich and flavorful, and they really elevate the dishes.

Overall, I highly recommend Munno Pizzeria & Bistro's ravioli and lasagna. They're two of the best Italian dishes I've ever had, and I'm sure you'll love them too. Oh, and be sure to ask for Sarah as a server!...