After failed attempts at international acclaim for its kangaroo boxing circuits and German techno, the nation of Italy eventually settled for being known as a provider of delicious cuisine. Savor marsupial-fisticuffs-free Italian fare with today's Groupon: for $20, you get $40 worth of food and drink at Aldino's, located in University Village. This Groupon is valid for dine-in only.
Aldino's melds the robust flavors of Italian cuisine with the relaxed charm of comfort food, using locally sourced, seasonal ingredients in its dinner menu. Appetizers include grilled octopus ($9) and prosciutto-topped flatbread ($8), and pasta dishes delve into jazzed-up versions of Old Country favorites. Stomach-sign on the dietary dotted line with the squid ink spaghetti ($16), served with braised calamari, or revel in the richness of the squash ravioli ($15). Main entrees explore porcine and Poseidon-approved fare—the pork shoulder ($18), braised in lemon and milk, satisfies unbridled carnivorous urges, while the seared Arctic char ($19) sidekicks its sustenance with crispy brussels sprouts and fingerling potatoes. Cap off consumption with a glass of Aldino's house-made fig-infused grappa ($7) and a slice of chocolate hazelnut cake ($6).
Aldino's is the beguiling brainchild of acclaimed restaurateurs Dean Zanella, of Chicago 312 fame, and Scott Harris, of restaurants Mia Francesca and The Purple Pig. Wet your whistle with wine while the romantic interiors of majestic woodwork and glowing chandelier lighting whisk you away from the monotonous trappings of your job as a fire hydrant.
- Veal scaloppine has become standard issue on Italian menus. And with this dish, the devil is in the details, but the goodness is in the quality of the veal, the light coating (flour or bread crumbs) and flash frying. Aldino’s kitchen nailed it. – Pat Bruno, Chicago Sun-Times
- The food was so good that we ended up ordering more. The short ribs were soooo savory I am still thinking about them a few days later. – valmolise3129, Metromix
- The pheasant sausage was very well seasoned and with the right ratio of hot peppers to vinegar it left my mouth wishing it could have just one more bite. Moving on to the bruschetta with goats milk ricotta, pancetta, and apple mostarda. This is what bruschetta should be. – RingoTheArchitect, Metromix