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Osteria via Stato & Pizzeria via Stato

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Chef David DiGregorio provides some of his favorite side dishes for pick-up, including Roasted Brussels Sprouts with Parmesan; Local Butternut Squash with Brown Butter Sage and Black Pepper Bacon; Whipped Yukon Gold Potatoes; Rapini with Chili and Garlic; and House-made Local Cranberry Relish; in half-pans ($26.95) and whole pans ($49.95)….

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We had our ceremony and reception at Osteria Via Stato in October 2016. We chose the venue because we always enjoy the food, service and ambiance of the restaurant. We expected the same level of…

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LaQuercia founders and owners Herb and Kathy Eckhouse believe the food we eat can delight us each day. They strive to offer a memorable eating experience- one that causes you to stop and savor the…

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By Matt Dolin, Beverage Manager We rounded out the trip near Siena, in Castelnuovo Berardenga, Chianti. Here we stayed with Lia Tolaini, owner of Tolaini wines. This is not your typical Chianti producer, as they…

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We are just a little more than one week out for our annual heirloom tomato dinner (Wednesday, August 31, 6:30 p.m.) and are very excited to announce… (drumroll please) the menu of delectable tomato dishes…

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Chef David teaches how to cook with garden-fresh ingredients this Sunday, August 7 at The Chicago Botanic Garden’s popular Garden Chef Series! With demos at 1:30 and 2:30 p.m., the audience learns how to make…

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Osteria Via Stato’s happy hour, or aperitivo as we call it, is a time to sit down, relax and unwind during the work week. Originating from the Latin word for “open” or “to begin,” the…

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Join Chef David Digregorio and more than 100 other chefs from Chicago’s top restaurants, Thursday July 21 from 5:30-8:30 pm, as they come together to provide a tasting of local sustainable heirloom produce and heritage meats…

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Wednesday night marked our fourth annual Prosecco-on-the-Patio party, as some of our favorite wine purveyors joined us on the corner of State and Ontario to serve tastings of Italian bubbles to a sold-out crowd on one…

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By Matt Dolin, Beverage Manager Del Bosco, a premier Franciacorta producer was certainly the most high tech facility of the trip. We started at their “grape spa” a process that Ca Del Bosco created, patented,…

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