{"id":22713,"date":"2014-09-01T17:35:16","date_gmt":"2014-09-02T00:35:16","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=22713"},"modified":"2014-09-23T17:54:42","modified_gmt":"2014-09-24T00:54:42","slug":"cocello-chicago-il","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=22713","title":{"rendered":"Cocello, Chicago IL"},"content":{"rendered":"

\"016

Cocello<\/p>\n

\"65814\"

Fennel Focaccia and Butter<\/p>\n

\"016

Meatball Arrabbiata – parmesan, San Marzano tomatoes<\/p>\n

\"016

Polenta Fritta – poached egg, truffle<\/p>\n

\"016

Egg Yolk Raviolo – ricotta, brown butter<\/p>\n

\"016

Cacio e Pepe – black pepper, pecorino romano<\/p>\n

\"513\"

Pasta alle Amatriciana – guanciale, roasted tomato<\/p>\n

\"016

Tagliatelle – wild mushrooms, oregano, parmesan<\/p>\n

\"016

Porchetta – stuffed pork belly, rosemary, roasted garlic<\/p>\n

\"016

Balsamic-Glazed Red Onions, thyme<\/p>\n

\"016

Anson Mills Polenta, goat butter<\/p>\n

\"016

Lemon Panna Cotta with Prosecco Granita<\/p>\n

\"016

Torta di Olio d\u2019Oliva \u2013 Whipped Mascarpone, Orange Zest<\/p>\n

\"016

Tiramisu \u2013 Espresso Soaked Lady Fingers, Mascarpone, Marsala Meringue<\/p>\n

\"016

An Italian re-appropriation of the space once home to the much maligned Dillman\u2019s it was for Labor Day dinner that three of us sat down at Cocello and much like each of my Brendan Sodikoff experiences both before and after the results of the evening were superb, a polished service team with impressive knowledge of the menu guiding us through a dozen dishes amidst the confines of one of the city\u2019s most beautiful spaces to dine. Beginning first with crusty bread speckled with fennel amidst a wispy crumb alongside locally sourced butter it would not be long after ordering that our first round would arrive and with tender meatballs set in a sauce of hand-crushed tomatoes more bread immediately became requisite, the last drop mopped up as a duo of egg dishes arrived with yolks ready to be ruptured, the golden yolks pouring forth to satisfied smiles. Requesting round two to be entirely pasta based it was in a trio of handmade noodles that we invested our appetites and although both the Cacio e Pepe and Tagliatelle were al dente and delicious the favorite of the group was undoubtedly the Amatriciana whose cured pork jowl imbued the lightly smoked tomatoes with an earthy, aromatic sapor. Rounding out the savories with one of the fattiest cuts of porchetta I\u2019ve ever experienced alongside a small bowl of red onions cooked in aged balsamic and stick-a-spoon-up-straight polenta it was onward to desserts that we progressed and unable to decide amongst the three nightly offering an \u201cI\u2019ll take the lot\u201d approach was well rewarded, the tangy panna cotta smooth as silk while crumbly olive oil cake and a bruleed goblet of tiramisu each proved to be amongst the best I\u2019ve experienced of either.<\/p>\n

\"016

RECOMMENDED: Egg Yolk Raviolo, Pasta alle Amatriciana, Balsamic-Glazed Red Onions, Tiramisu.<\/p>\n

\"016

AVOID: Filling up on the bread\u2026though you\u2019ll probably want to. I know I did.<\/p>\n

\"016

TIP: Located in an area that seems to lack foot traffic I was admittedly surprised to find Cocello just as empty at dinner as Dillman\u2019s was when I visited at breakfast and while I cannot be certain if this is an everyday thing I\u2019ll simply say that anyone looking for excellent Italian food at a great price would be well served to visit, the room alone worth a look while the food and service are on par with the best Italian spots in the city.<\/p>\n

\"016

http:\/\/cocello.com\/<\/p>\n

\"Cocello

Cocello Fennel Focaccia and Butter Meatball Arrabbiata – parmesan, San Marzano tomatoes Polenta Fritta – poached egg, truffle Egg Yolk Raviolo – ricotta, brown butter Cacio e Pepe – black pepper, pecorino romano Pasta alle Amatriciana – guanciale, roasted tomato … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,96,1931,13,27,97,16,61,17,83,12],"tags":[],"class_list":["post-22713","post","type-post","status-publish","format-standard","hentry","category-bread-basket","category-chicago","category-cocello","category-dessert","category-food","category-illinois","category-italian","category-pork","category-tiramisu","category-truffle","category-vacation"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/22713","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22713"}],"version-history":[{"count":2,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/22713\/revisions"}],"predecessor-version":[{"id":22750,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/22713\/revisions\/22750"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}