Va Pensiero owner Jeff Muldrow has served as executive chef at a number of top-notch Chicago Italian restaurants. Using the best ingredients from local, predominantly organic farms (plus a few indispensably Italian ingredients imported from the motherland), he's assembled a creative menu that features sumptuous dishes like Lobster and Blue Crab Cake with Red Watercress (and horseradish aioli) - a perfect first course. The Carpaccio of Grass-Fed Beef Tenderloin with Sun-Dried Tomato Compote (and shaved Parmesan) is another sure bet (you can't even taste the grass!). Entrées are varied and impressive: Try the Herbed-Crusted Sea Scallops, Navel Orange, Couscous, Brandied Lobster Sauce, or - if you carry a petite purse, or don a petite helicopter beanie - the Petite Veal Chops "Milanese," with Sugar Snap Peas and Cherry Tomatoes (and lemon-garlic sauce). Wash it all down with a wine pairing from Va Pensiero's wine list, winner of the coveted Wine Spectator's Award of Excellence.