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Todd Stein Talks About the Whole Fish at Piccolo Sogno Due

Welcome back to the Eater video feature Untouchables. In it, we highlight iconic cult dishes that are practically synonymous with the restaurants that serve them. They are dishes that persist through menu changes, that diners return to again and again, that chefs can't remove for fear of revolt.

This installment features a trip to Piccolo Sogno Due, where chef Todd Stein talks about the whole turbot. The preparation is simple yet elegant, stuffed with lemon and rosemary, baked in the wood-fired oven, and topped with a simple butter sauce. The primal dish was on the specials since the restaurant's inception, becoming one of the most popular dishes, and recently placed on the menu. It's now an Untouchable.

Piccolo Sogno Due

340 N Clark Street, Chicago, IL 60654 Visit Website