From Our Editors
Chef Ross Siragusa grew up in the Italian section of Chicago learning the ins-and-outs of Italian-American cooking. He has recreated those recipes and many others over the years, treating guests to his homestyle cooking at Siragusa’s. Inside the eatery’s kitchen, pork shanks slow roast for Grandpa Tom’s osso buco, and grilled chicken breasts dress up in a gorgonzola cream sauce. Guests can double the flavor and treat themselves to the combination plate’s half orders of sweet potato gnocchi and veal parmesan, or lasagna and cappellini with pesto. Sandwiches and pizzas are also on the menu, and any of the dishes can be eaten at the eatery’s two locations or catered for a party celebrating a birthday or graduation from traffic school.