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Nico Osteria



1015 N Rush St
Chicago, IL 60611

View more Chicago restaurants

(312) 994-7100

Cuisine: Italian Restaurants

View more restaurants at exit 51a on I-94.


4.8 of 5.0 from 69 reviews


price range:more than $50

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Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL
  • Nico Osteria in Chicago, IL

Nico Osteria Reviews

Add your review for Nico Osteria.

  • Sinaida IThe owner named the place after Velvet Underground and Nico, there is a cocktail Venus in Furs. Can't love a place more, the owner has great taste in music, which is very rare these days ❤️🎼🎸

    55555 by Sinaida I


  • Andrea PBrussel sprout bruschetta is out of this world!

    55555 by Andrea P


  • ISC C.Orecchiette (bigeye tuna, broccoli rabe, chile, pecorino romano): looks heavy but it's actually quite light

    55555 by ISC C.


  • ISC C.Three Tastes of Crudo (tuna, snapper, striped jack) was a perfect way to start a summer lunch

    55555 by ISC C.


  • Claudia DGood mojitos and gin cocktails Lemon dessert not so good

    55555 by Claudia D


  • Shannon H.Chef Erling Wu-Bower was nominated for Best chef: Great Lakes 2017 James Beard Award.

    55555 by Shannon H.


  • ISC C.Get the branzino

    33333 by ISC C.


  • Chicago TribuneChef Erling Wu-Bower’s menu is rustic Italian, which doesn’t prevent him from using Hawaiian madai or Dungeness crab as the market permits.

    55555 by Chicago Tribune


  • Steve S.Everything is amazing. The food and the atmosphere is top notch.

    55555 by Steve S.


  • JuliannaLove their brunch, cocktails, and patio.

    55555 by Julianna


  • Robyn EThe Brussels sprouts bruschetta is out of this world (and I dislike Brussels sprouts!). Ditto the beet salad.

    55555 by Robyn E


  • Job W.oysters :-)

    55555 by Job W.


  • Eater2014 Riecine Rosé ($13). "Sean O'Callaghan's farming is strictly organic and he doesn’t blend. This is one of the best rosés I’ve tasted from Italy,” says wine director Bret Heiar.

    55555 by Eater


  • Martin S.Fantastic bar! Bar tenders all social and very knowledgeable. Regular specialty cocktails. Lots of comfy seating and you can always feel the energy!

    55555 by Martin S.


  • Michelle AAmazing experience, Patrick (our server) was absolutely fantastic. I had crispy heritage chicken & bruschetta - phenomenal. Crudo platter is a must-have --particularly the blue Marlin and tuna!

    55555 by Michelle A


  • Heather G.Rigatoni & Brussel sprouts bruschetta are unreal

    55555 by Heather G.


  • Gary M65 day aged dead cow and the pistachio profiteroles are fucking legendary.

    55555 by Gary M


  • Carrie NAmazing seafood

    55555 by Carrie N


  • tasteeverythingLa pasta del día que me recomendaron fue magnífica. Cierran temprano, es ir a cenar y buscar un lugar donde seguirla. La comida exquisita los alimentos extraordinarios.

    55555 by tasteeverything


  • Bob S.Don't get me wrong...this place is terrific. But it's still a notch behind Cafe Spiaggia.

    55555 by Bob S.


  • Valentin G.Brunch or dinner on the terrasse, perfect combo!

    55555 by Valentin G.


  • Molly LynnGreat energy and food. I love the prosciutto & goat cheese, Brussel sprouts & straciatella toast. Branzino is a must.

    55555 by Molly Lynn


  • Chicago TribunePastry chef Amanda Rockman’s imaginative interpretation — “Marsala zabaglione, aged ladyfinger crunch, white coffee” — of tiramisu ($12) is extraordinary.

    55555 by Chicago Tribune


  • Wynne JHey Nico Osteria, you should join Freebie! The benefits are amazing for both you and me.

    55555 by Wynne J


  • Bitches Who B.Whether you start your day with a porchetta sandwich or a bowl of rigatoni, you will be sure to enjoy authentic Italian dishes at this chic venue in the Thompson Hotel.

    55555 by Bitches Who B.


  • Chicago TribuneLunch menu available Monday-Friday, includes cheese-potato frico, Friulian ravioli with smoked arctic char, PQM panettone. Discounted wine by the glass options.

    55555 by Chicago Tribune


  • Selina A.Creative Italian seafood with flair, but not in a distasteful manner. Kept classy and done well. Amazing pasta served at the proper portions. Wine selection amazing if you know your vini rossi.

    55555 by Selina A.


  • Stefanie KThe crudo is quite good but portion incredibly small. We had the hamachi and loved. The red snapper is superb. Very upscale bar scene in the attached Thompson Hotel.

    55555 by Stefanie K


  • Nick D.Top 5 restaurants in the city right now!!!

    55555 by Nick D.


  • Maurio FioreGreat atmosphere for a drink.

    55555 by Maurio Fiore


  • Natalie Cotto CastroBaccala is great! Staff is very friendly... Lobster spaghetti = dissapointment!

    55555 by Natalie Cotto Castro


  • JJ CohoonJames Beard Foundation Best New Restaurant 2014 nominee.

    55555 by JJ Cohoon


  • Paulo S.Excellent service, great Italian breakfasts.. Need to come back here for dinner and that lobster spaghetti!

    55555 by Paulo S.


  • Matt F.Everything!!

    55555 by Matt F.


  • Eduardo GonzalezWhole fish is amazing. Desserts were also excellent.

    55555 by Eduardo Gonzalez


  • MikeYEAH CRUDO

    55555 by Mike


  • Zeke F.On a date? You two should save room for two desserts, because they are amazing!

    55555 by Zeke F.


  • Steph K.Everything is amazing and beautiful

    55555 by Steph K.


  • Time Out ChicagoThe breakfast menu is similar to the dinner menu in spirit, so going in the morning will help you understand what Nico is trying to do.

    55555 by Time Out Chicago


  • Time Out ChicagoThe lack of space makes things tough for servers. Our presence started to feel like an inconvenience.

    22222 by Time Out Chicago


  • Time Out ChicagoCocktails, like the chestnut bourbon concoction and the Villa, with vermouth, cherry brandy and myrtle liqueur, are perfectly pleasant and easy to drink.

    55555 by Time Out Chicago


  • Ronald C Kuebler, CCC-SLP, ABDAThe oysters were very good!

    55555 by Ronald C Kuebler, CCC-SLP, ABDA


  • Nick D.Rigatoni!!!!

    55555 by Nick D.


  • Pauline K.Delicious! Can't wait to go back

    55555 by Pauline K.


  • Jada JonesBlueberry cobbler was delish

    55555 by Jada Jones


  • Stephanie McAlaineYou MUST try the Brussel sprouts - simply amazing, bright, surprising combo of flavors! One of the best dishes I've had anywhere.

    55555 by Stephanie McAlaine


  • Matt N.Great outdoor seating.

    55555 by Matt N.


  • Tony B.Amazing food, great service. Top notch Chicago dining experience. Try the Garganelli and the Lamb Shoulder.

    55555 by Tony B.


  • Antoinette ArnoldIf you like prosecco try the gilder. It's good!

    55555 by Antoinette Arnold


  • Christine W.The dining experience is better inside versus outside.

    33333 by Christine W.


  • Mark ReynoldsBusy, busy, busy. What do you expect at Kahan's latest? Great food, great service. Bustling.

    55555 by Mark Reynolds


  • Josephine P.The lobster spaghetti was fantastic! Can't wait to go back.

    55555 by Josephine P.


  • Gaurav Zibbucrab legs with pesto...yummmmm

    33333 by Gaurav Zibbu


  • Seiko ChongSquid ink pasta

    55555 by Seiko Chong


  • Nick D.AMAZING! Go there for lunch during the week when it's not packed.

    55555 by Nick D.


  • Arleenn D.Great atmosphere and the food is delicious. It could become one of my favorites!

    55555 by Arleenn D.


  • Rodrigo F.Muy buen restaurante. Great Restaurant!!!

    55555 by Rodrigo F.


  • Ruben TTry kampachi in crudo section

    55555 by Ruben T


  • Natalie L.Sunday gravy was really unique and delicious !

    55555 by Natalie L.


  • EaterNico Osteria is drawing the bulk of the who's who of the dining scene back to the Gold Coast. Italian seafood dishes, sophisticated cocktails, and creative desserts make it more than just a big name.

    55555 by Eater


  • Lorenzo STry the Crudo. Super fresh and perfect texture.

    55555 by Lorenzo S


  • ISC C.Make reservations, or you might have to wait for a couple if hours!

    55555 by ISC C.


  • Kirstjen L.I loved the crab legs with pesto from the antipasto menu. I also had the best old fashioned (with Old Forester bourbon) of my life. Branzino was good. Squid ink pasta was good.

    55555 by Kirstjen L.


  • Mariela G.The otoro tuna appetizer is a waste of money. They give a big story on how rare it is, charge you $30 and then give you a portion that you literally can't get a taste because the slices are so small

    33333 by Mariela G.


  • Mariela G.Ribeye is Really quite delicious!!! Must have

    55555 by Mariela G.


  • amandalamb capeletti = yes.

    55555 by amanda


  • Jawwad A.Paul Kahan has the Midas touch. Lobster spaghetti and neopolitan-style ragu are must haves. And whatever you do, don't skip the dessert.

    55555 by Jawwad A.


  • Brad N.Baccala mantecto is amazing. Lobster spaghetti? YES PLEASE.

    55555 by Brad N.


  • Stephen G.It's fun to sit at the dining counter and be able to watch the chefs work. It will also give you the chance to pick out what you think looks best. Lobster Spaghetti is fantastic, as are the crudos.

    55555 by Stephen G.


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