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Gioia Ristorante + Pastificio is an upcoming Italian spot pegged for a spring 2020 opening in West Loop at 1133 W. Randolph Street. It’s a new building with room for a first-floor restaurant. The chef/partner behind the restaurant is a familiar face for Chicago. Federico Comacchio has worked as the executive chef at two beloved Chicago Italian restaurants: Phil Stefani’s 437 Rush and Coco Pazzo.
Comacchio, an Italian native, will serve 12 to 15 different pastas made daily. A spokesperson said Gioia’s menu will feature a blend of regional classics and more modern dishes. Comacchio has been visiting Italy regularly and wants to serve what he’s learned back home, a spokesperson said.
Details are still scarce as opening is a long way’s off. Besides his experiences in Chicago, Comacchio worked at Michelin-starred restaurants in Italy including Ristorante Sadler in Milan.
Chicago is experiencing a bit of a pasta renaissance, spearheaded by Sarah Grueneberg’s Monteverde (which opened in 2016). More recently, Torchio Pasta Bar has impressed in River North, while Tortello has given Wicker Parkers a casual spot along Division. Presumably, former Spiaggia chef and Top Chef champion Joe Flamm will announce something pasta related when he spills plans on his upcoming restaurant. News on Gioia, the latest addition to Randolph Restaurant Row, first surfaced in May.
