With the opening of his Gold Coast restaurant, Bice, Chef Mario Maggi became a culinary pioneer, thanks to his Northern Italian cuisine that was, as Grub Street Chicago put it, "the new thing on the scene." That was 20-some years ago, and the Italian-born chef has long since come and gone, departing the city to lay his culinary fingerprints elsewhere, including kitchens in Milan, Tokyo, and Mexico City. It was not until 2012 that Chef Maggi returned to Chicago, this time with plans to open an upscale neighborhood place in the heart of Ukrainian Village: Bricola. Meaning “breadcrumbs” in Italian, the name represents the core concept of Italian dining: breaking bread with family and friends. And within this approximately 60-seat eatery sponge-painted in sunny tones, guests can live as the Italians do with elegantly plated feasts, such as steak rubbed with an arugula pesto, Milanese pork chops, and six types of pasta, each made by hand.