Mano a Mano

Happy eggs cracked in a pan over foaming butter with our spinach mix, then into the oven until they soufflé. We flip them, brush them with béchamel, layer on the cheese, and send them back under the heat to gratinée — that blistered, browned top is the whole point.

Florentine — spinach, fontina, parmesan, pecorino.
Market — whatever mushrooms are best that week, fried crisp, with parma ham.

Both finished with toasted pine nuts and lemon zest, plus a small arugula salad with cherry tomatoes and lemon vinaigrette.

Mornings at Mano, brunch Saturdays & Sundays 9 AM - 2 PM. Reservations at the link in bio.

Handmade ravioli, from our hands to yours. Our raviolone brings together beef, pecorino, sage, and lemon, wrapped in fresh pasta rolled by hand in our Logan Square kitchen every morning.

Mano a Mano means "hand in hand," and that's how we approach everything at our Italian trattoria, starting with the pasta. It's simple, regional cooking made to be shared, the way it's done in Italy.

Save this for your next pasta night in Chicago, and send it to the person you're splitting a plate with.

Spaghetti Sundays at Mano a Mano. Four courses, $45 per person, every Sunday from 4 to 9:30 pm at our Italian trattoria in Logan Square.

Antipasti for the table: stuffed peppers, four-cheese arancini, summer veggie bruschetta. Arugula Caesar to share. Then handmade spaghetti, one per person, in pomodoro, alla limone, aglio e olio, or Sunday gravy. Gelato a la minuto to finish.

Add a meatball Napoletana, mini burrata, or scampi if the night calls for it. Gluten-free spaghetti is available, rolled fresh in house every week.

Your new Sunday night ritual. Mano a Mano, 2534 N Milwaukee Ave, Chicago.

We heard you. The Sunday Subs lineup now has a vegetarian option.

The eggplant pesto parm sub joins the roster this week: crispy eggplant, pomodoro, pesto, mozzarella and parmesan on a 12-inch roll. $23

The rest of the lineup stands. Chicken parm with pomodoro and whole milk mozzarella baked until it melts, oregano and torn basil. Spicy chicken cutlet with our spicy aioli, tomato with sea salt and oregano, provolone and little gem. Chicken Caesar with caesar dressing top and bottom, dressed little gem and parmesan.

Every Sunday through football season at Mano a Mano in Logan Square. Dine in, preorder at link in bio or order on DoorDash day of.

Mano a Mano, 2534 N Milwaukee Ave, Chicago

Puglia is the next stop in our Classics Dinner Series, our monthly ticketed dinner where we pick one region of Italy and cook our way through it. Join us Thursday, September 24 at Mano a Mano in Logan Square.

Puglia is where the heel of the boot meets the sea, and the cooking there is bold and generous. Panzerotto barese, fried to order and filled with San Marzano tomato and mozzarella. Octopus and potatoes still tasting of the coastal sea breeze. Orecchiette rolled by hand and tossed with housemade sausage and bitter rapini. Braciole marinated in salt, pepper, parsley, garlic and pecorino, then braised slow in tomato sugo until it falls apart. Puglia brings the food of abundance, without holding back-- indulge with us.

Six courses, $68 per guest, limited seats. Scroll to the last slide for the full menu, link in bio to book.

Join us for September's heirloom tomato moment...

Burrata so creamy it melts. Heirloom tomatoes picked at peak ripeness. Aragosta alla catalana. Tomato-forward, the sea meeting the harvest.

It begins at the Logan Square farmers market. We source directly, cook the same day, Join us for dinner that night.

Tomato Celebration Dinner | Sunday, September 20
Five courses. All of it tied to the farmers who grew it.

Link in bio to reserve.

Sunday Subs start today! Twelve inches, $23, three ways, every Sunday of football season.

Chicken cutlets pounded thin, run through tempura batter and Italian bread crumbs, crisped to order. From there it goes three directions (photo order):

The Caesar: caesar dressing top and bottom, dressed little gem, parmesan.
The Parm: pomodoro, whole milk mozzarella baked until it melts, oregano, torn basil.
The Cutlet: spicy aioli, tomato with sea salt and oregano, provolone, little gem.

All of it on our 16-inch housemade sesame loaf. Send this to whoever hosts.

Kickoff is noon Sunday, so order ahead. Call us at 773-819-7970, walk in, or schedule a preorder through the link in bio.

Tomato Fest at Mano a Mano — Sunday, September 13 through Sunday, September 20.

Our team has been waiting all year for this one. (The jumpsuits were not negotiable.)

All week, we're pouring the Tomato Negroni and cooking with tomatoes at their peak. Taking it home: our Mano a Mano tomato tote and jars of our housemade Pomodoro Sauce — tomatoes, garlic, basil, olive oil — available at the restaurant all week.

Then it all builds to one night. The Tomato Fest Dinner on Sunday, September 20. Swipe to the last slide for the full menu, and book through the link in bio.

See you at the table.

Our legendary fluffy pancake has a new look for this season: Maine blueberries, powdered sugar, and warm blueberry syrup poured tableside.

All September, a percentage of every pancake sold benefits Ann & Robert H. Lurie Children's Hospital of Chicago. We're joining Ann & Robert H. Lurie Children's Hospital of Chicago Taste Buds for Childhood Cancer Awareness Month, along with restaurants across the city.

Brunch, Saturday and Sunday until 2pm in Logan Square.

Come hungry. Leave knowing your meal helped a kid in our city.

Who are you bringing to brunch this weekend?