At Eataly Chicago, we believe that pizza is a serious thing, which is why we've launched Quattro Mani: Pizza Pairings. After all, "four hands" are better than two! Held every Tuesday, the series features a different Chicago guest chef preparing pizza alongside our own pizzaioli — and you're invited to taste and learn with us.
For the next Quattro Mani, join us in welcoming Chef Leigh Omilinsky and Bar Manager Scott Stroemer from Nico Osteria on Tuesday, March 7, from 6-9 p.m. Taste our talented guest's pizza plated side by side with our own Neapolitan-style variety at La Pizza & La Pasta!
Chef Leigh Omilinsky is taking a break from the pastry kitchen and stepping into our pizza kitchen to create a special pizza called In Deep Shishito (San Marzano tomato sauce, banana peppers, finocchiona, mozzarella, and Shishito peppers finished with Nico Osteria's housemade horseradish sauce on Eataly's classic pizza dough). To pair, Rossopomodoro pizzaiolo Simone Iavarone has created the Acciughella (anchovies, lemon juice, lemon zest, and mozzarella on Eataly's classic pizza dough). Enjoy them both with a complimentary macaron from Nico Osteria for just $18.
Bar Manager Scott Stroemer will also be mixing cocktails to add to the pizza pairing! Choose one (or try both): Via Calabria (a spritz of Caffo Amaro del Capo, Campari, honey, and lemon finished with Seasons Bitter Lemon Tonic) or Gilder (a spritz of CH vodka, blood orange-aloe sorbetto, and prosecco).