Mano a Mano

Mano a Mano A pasta project from Eat Well Hospitality

09/03/2026

Fifteen layers of handmade lasagna, built in fifteen seconds.

Every Thursday, we roll fresh pasta sheets from Caputo Italian semolina and stack them fifteen high. Between every single layer: Slagel Farms beef bolognese, béchamel, Parmigiano. Then pomodoro and more cheese over the top, because restraint was never the point.

This is the kind of lasagna you plan your week around. Thursdays only at our Logan Square trattoria, until it's gone.

Send this to whoever you're bringing.

Reservations at the link in bio.

We make gluten-free pasta by hand every day with Caputo gluten-free semolina, rolled and cut on our Arcobaleno like ever...
08/26/2026

We make gluten-free pasta by hand every day with Caputo gluten-free semolina, rolled and cut on our Arcobaleno like every other pasta in the house. Almost anything on the menu can be made with it — stuffed pastas are the only thing we can't swap.

Try our carbonara. Mano a Mano, Italian restaurant in Logan Square, Chicago.

The squash blossom has a short window and no patience. So we work fast: fill it with fior di latte and buffalo ricotta, ...
08/20/2026

The squash blossom has a short window and no patience. So we work fast: fill it with fior di latte and buffalo ricotta, roll it in peperoncino, drop it in the fryer. The batter goes translucent, the cheese goes soft, and the flower stays a flower. Three per order, and only while they last.

Tear one open and indulge

Italy, one bite at a time.Tagliatelle — ragù alla bolognese, from Emilia-Romagna, built low and slow.Carbonara — crisp g...
08/18/2026

Italy, one bite at a time.

Tagliatelle — ragù alla bolognese, from Emilia-Romagna, built low and slow.

Carbonara — crisp guanciale and golden egg yolk, the Roman way. Lazio's one unbreakable rule: no cream.

Spaghetti Genovese — basil pesto and pine nuts from Liguria, traditionally pounded by hand in a mortar and pestle.

Three regions. Three traditions. Take a bite.

Four courses, four pours, and a lineup that wanders past the usual suspects: a Passerina from the Marche next to fried m...
08/14/2026

Four courses, four pours, and a lineup that wanders past the usual suspects: a Passerina from the Marche next to fried mozzarella and tuna carpaccio, a Loli pet nat with sweet corn agnolotti and rigatoni carbonara, an Aglianico from Terre Stregate holding its own against meatballs and eggplant parm, and Bellissimo espresso liqueur poured tableside over gelato because dessert deserves a pairing too.

Tuesday, August 25. 6:30 to 9:00 PM. $105 a seat, and the table is meant to be shared.

Swipe for the full menu & join us!

Ravioletti, made by hand every morning. Ricotta inside, bone marrow butter to finish, asparagus and candied lemon for th...
08/10/2026

Ravioletti, made by hand every morning. Ricotta inside, bone marrow butter to finish, asparagus and candied lemon for the bright edge that keeps it from getting heavy. The sauce gets glazed tight around the pasta rather than pooled beneath it.

Microplaned pecorino, one turn of black pepper, and straight to your table.

Late summer on the Amalfi Coast tastes like this. Mussels, clams, calamari, olives, tomatoes at their peak, and a lemon ...
08/06/2026

Late summer on the Amalfi Coast tastes like this. Mussels, clams, calamari, olives, tomatoes at their peak, and a lemon charred just enough.

The whole thing arrives sealed in parchment and gets opened at the table. Branzino al cartoccio, cooked in its own steam so nothing escapes. That's the Amalfi approach: simple, because the ingredients don't need help.

It's the fourth course of our first Classics Dinner. Every month we're picking a region of Italy and cooking our way through it, and we're starting where late summer belongs. Five courses, $68 a seat, next Thursday the 13th.

Swipe for the pizza marinara and the full menu. Tickets at the link in bio.

We made a limited run of something special: House-made pappardelle folded with sweet crab, blistered local-farm yellow t...
07/30/2026

We made a limited run of something special: House-made pappardelle folded with sweet crab, blistered local-farm yellow tomatoes, bright lemon, and a snowfall of parmesan. Silky, citrusy, and here only until we sell out. Come get it while you can.

Orata.Mediterranean sea bream — sweet, delicate, and best left whole. We roast it bone-in so the skin crisps and the fle...
07/29/2026

Orata.

Mediterranean sea bream — sweet, delicate, and best left whole. We roast it bone-in so the skin crisps and the flesh stays exactly as tender as it should be, then let summer do the rest: heirloom beans, tomato crudo, basil oil. Nothing that gets in the way.

It's the kind of dish that only makes sense right now, which is why it's only here right now.

Orata con Crudo di Pomodoro

It all starts with extra virgin olive oil, water, flour, and a pair of practiced hands. Watch Juanito work: stretching, ...
07/25/2026

It all starts with extra virgin olive oil, water, flour, and a pair of practiced hands.

Watch Juanito work: stretching, coaxing, spinning it overhead like it's the easiest thing in the world (it isn't). This is focaccia di Recco — a Ligurian classic with no yeast, no rise, just two whisper-thin sheets of dough cradling molten stracchino between them.

Into the oven it goes, blistering fast and hot until the top turns golden and the cheese underneath goes gloriously gooey. Out comes the pie, crackling and crisp, ready to be cut and eaten while it's still too hot to be sensible about it.

Recco brought it to the world. Juanito brings it to Logan Square.

Come pull a piece apart with us.

Address

2534 N. Milwaukee Avenue
Chicago, IL
60647

Telephone

+17738197970

Website

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