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Spiaggia sets the standard for creative Italian cuisine, earning four-star reviews, international praise and numerous awards, including a 2014 nomination for Outstanding Restaurant from the James Beard Foundation.
With Chef-partner Tony Mantuano at the helm, Spiaggia takes guests on a culinary journey. It begins with a sense of Italy’s heritage and its finest ingredients, which then guide menus crafted with verve and imagination. Each visit is an occasion, marking a milestone or simply celebrating the everyday. The experience is always an evening to be remembered.


As the only four-star Italian restaurant in Chicago, Spiaggia has become synonymous with celebrations. It was a vision realized 30 years ago when owner Larry Levy founded Spiaggia to be the crown jewel at 980 N. Michigan Ave.

Over the years, Spiaggia has become a “must dine” destination for locals and visitors alike. The Hollywood elite, the biggest marquee musicians and the most renowned luminaries, from presidents to international leaders, have dined at Spiaggia.

But its most indelible mark has been the founding premise—honoring the craft of modern Italian dining.

The cuisine, innovative yet mindful of tradition, an equally splendid wine list and precise service have paved the way for numerous accolades and a dedicated following from one generation to the next.

Celebrating its third decade, Spiaggia continues to evolve and modernize. The views of Lake Michigan still provide a setting unlike any other. In 2014, a complete redesign of the dining room and bar and the addition of the Spiaggia lounge united Spiaggia’s storied past with its modern present.

With a firm footing in culinary history, Spiaggia and its staff look forward to the decades ahead.




James Beard Award winner Tony Mantuano is an influential culinary force, a chef who has been on the ground floor of defining true Italian cuisine in the United States.

In addition to his role as chef-partner at Spiaggia, Mantuano is the chef-partner at River Roast, situated on the Chicago River; Terzo Piano, a Mediterranean-inspired restaurant at The Modern Wing of the Art Institute of Chicago; Portobello Italian Restaurant, a waterfront Italian restaurant located in Disney Springs; and the owner of Mangia Trattoria, a classic Italian restaurant in his hometown of Kenosha, Wisconsin.

Mantuano is a recipient of the James Beard Foundation Award for Best Chef: Midwest and The Chicago Tribune’s Good Eating Award, which honors achievement in the food and restaurant industry.

Outside of the kitchen, Mantuano is often recognized for his participation on season two of Bravo's "Top Chef Masters."

Other projects include cookbook collaborations with Cathy Mantuano, a wine expert and former manager of Spiaggia. The husband and wife team authored The Spiaggia Cookbook and Wine Bar Food.




Rachael Lowe has crafted wine programs at some of the most distinguished dining establishments in the United States. She holds an advanced sommelier degree from the Court of Master Sommeliers, which awarded her the Rudd Scholarship for top scores on the advanced exam. Lowe won the top prize at the Ruinart Chardonnay competition hosted by Ruinart and the Guild of Sommeliers in 2010, and the Jean Banchet award for Top Sommelier in Chicago. In that same year, Star Chefs named her Rising Star Sommelier. Food & Wine Magazine named Rachael one of the top Sommeliers of 2016.




Chef Joe Flamm is the Executive Chef of Chicago’s Michelin-starred Spiaggia and the newly remodeled Cafe Spiaggia. Working alongside Chef Tony Mantuano, Chef Flamm brings his Midwestern and Italian heritages to the kitchen, which are on both the tasting experiences and new bar and lounge a la carte menus of Spiaggia. When designing the new menu for Cafe Spiaggia, Chef Flamm created a selection of delicious, rustic Italian dishes that showcase authentic, humble ingredients. As many Italian chefs say, the most important ingredient is the one you leave out. Prior to Spiaggia and Cafe Spiaggia, Chef Flamm was the Sous Chef at bellyQ, Girl and the Goat, and Urbanbelly. He received his associate’s degree from Le Cordon Bleu College of Culinary Arts-Chicago.