First we started with a bottle of red that general manager and sommelier Jon McDaniel selected for us. We basically told him what styles and flavor profile we liked and he recommended a nice bottle.
Acanto's menu is divided into meats and cheeses, starters including salads and small plates, large items included meat and fish, as well as a selection of handmade pastas. They also feature a daily pizza option. We began our meal by selecting two cheeses from California's Bohemian Creamery which supplies all of the cheeses on Acanto's menu.
We also enjoyed a generous portion of prosciutto di parma. While I would have preferred the prosciutto to be served with bread instead of the whole wheat crispy bread pillows, it did come with a tiny pot of parmesan fondue! Two words that should always be together...parmesan and fondue. We enjoyed every last bite of the meats, cheeses and fondue.
|Prosciutto di Parma|
|Pizza with Fennel Pork Sausage, Ricotta, Parmesan, Roasted Mushrooms, and Balsamic|
|Black Peppercorn Rigatoni with Spiced Lamb Ragout, Bread Crumbs, and Caciocavallo Cheese|
|Amaro Nonino with Pistachio Gelato|
|Lazzarni Amaretto with Amarena Cherry Gelato|
18 S. Michigan Ave.
Chicago, IL 60603