Piccolo Sogno — Restaurant in West Chicago Township

"I’d had my eye on this place for a while, and when I saw they were part of restaurant week, I jumped at the chance—and wow, am I glad I did. Finding a truly authentic Italian restaurant in a sea of “Italian-inspired” or fusion experiments (looking at you, Monteverde, with your month-long waitlist—Italian food doesn’t need fusion!) is no easy feat. But from the moment we walked in and overheard Italian conversations flowing through the room, I knew we were in for something special.

Every dish just kept getting better and better, exceeding expectations at every bite. Even the bread and olive oil at the start transported me straight to Italy. The service? Impeccable. The parmesan shredding ritual at the table? A chef’s kiss of authenticity. This place doesn’t just serve Italian food—it lives and breathes it.

For starters, we had the Insalata di Cesare—crisp romaine, a bright and tangy lemon-parmesan dressing, toasted bread that added the perfect crunch, and—oh, the glory—actual white anchovies, not those sad little salty fillets you find in lesser Caesars. Then came Polpetta della Nonna—a meatball so tender and rich it felt like a warm hug from an Italian grandmother, sitting atop silky soft polenta and blanketed in marinara and parmesan.

For mains, the Pappardelle con Cinghiale was a revelation—house-made, perfectly al dente ribbons of pasta swimming in a deeply spiced, slow-cooked wild boar ragù that tasted like it had been simmering for days in a Tuscan kitchen. The Branzino was another winner—delicate Mediterranean sea bass, expertly cooked, with asparagus and a citrus-caper reduction that balanced bright, briny, and buttery flavors like a well-conducted orchestra.

We wrapped up with tiramisu and panna cotta, plus a proper Italian espresso. The tiramisu was just a touch too soaked for my taste (Monteverde still holds the title for best tiramisu—for now), but it hardly took away from the experience.

All in all, this was a meal to remember, and I will definitely be back. My only gripe? The paid parking—come on, guys, let’s not ruin the magic with a parking meter. But honestly, for food this good, I’ll gladly...

I recently embarked on a culinary adventure at Piccolo Sogno, and boy, was it a night to remember! Let me set the stage for you: imagine a courtyard so lush it makes your houseplants jealous, and the lighting? Well, let's just say it was so perfect that even my phone's flashlight was having an identity crisis.

Now, onto the food, because we didn't come for the plant life appreciation club (though we did sneak a few jealous glances at the greenery). We kicked things off with the Pulpo appetizer – tender octopus that was so good it might've inked a contract for a sequel!

Next up, the beef carpaccio – thinly sliced and fancy enough to make a cow blush. It was like eating a Picasso painting, but tastier.

Then came the main event: a whole branzino cuta and prepared tableside. I half expected a marching band and a fireworks display, but alas, it was just our talented server. Savory, buttery deliciousness.

But the real star of the show was the slow braised beef short rib over polenta. It was so tender you could cut it with a gentle whisper, and the polenta? Creamy enough to make mashed potatoes rethink their life choices.

Let's not forget about the wine selection; it was so extensive I had to check if I'd accidentally wandered into a vineyard. The staff's recommendations were spot-on, ensuring that each sip complemented our meal like a well-rehearsed duet.

And finally, we capped off our night with espresso martinis. Trust me, these are a must-try. They had more kick than a caffeinated kangaroo on a trampoline – the perfect jolt to end our culinary escapade.

Oh, but I can't wrap up this tale without giving a standing ovation to the impeccable service staff at Piccolo Sogno. They were like culinary conductors, orchestrating our meal with...

This is the second year on a role we felt over dressed for our Valentine's days dinner. This is a neighborhood joint for sure, old school home cooking.

Now people say simple fresh ingredients are what make Italian food great, that is true, but it also requires balance of flavors and depth. Let's say my favorite two items here are the reduced house balsamic vinegar and the cappuccino. High praises on the fast services, seamless. The interior atmosphere is so so, cramped. Maybe I will come back to see the outdoor space that everyone is talking about.

The caprese was small, with sundried tomatoes instead of fresh, different kinds of good. But the basil was chopped, strange because you lose that mouth watering aroma from the whole leave. The presentation is not even photo worthy.

The Burrata was good, loved the flower presentation. The dates and pistachio chunks are good compliments of each other.

The oxtail, nothing fancy, no secret recipe there. Simple carrot, celery cook down. Tender.

Pappardelle with Boar Ragu, good pasta, bland Ragu, not much depth to it, actually the most disappointing dish. A bit over salted.

The Branzino was perfect, old school preparations and cooked to perfection, just the way I like it. But that grape fruit and capers sauce have completely lost me. I am not sure if that is how it is done in Italy, but I just can't find the connection between any of those ingredients. Just lemon please!

If the prices they charge are 15% less, I think it is more reasonable for the value of the dishes. Plus the 3% credit card fee on top of it, there is no selling...