Coda di Volpe marks the first collaboration between Billy Lawless of Gage Hospitality Group and Ryan O'Donnell of Ballyhoo Hospitality, bringing Southern Italian cuisine to Lake View's Southport Corridor. The name translates to "tail of the fox," borrowed from a white grape variety native to Italy's Campania region.
The menu looks past the usual Italian-American staples toward Southern Italy's lesser-explored corners: seasonally-evolving handmade pasta dishes alongside an in-house curing program for house-cured meats. Pizzas are VPN-certified Neapolitan style, cooked in a Stefano Ferrara wood-fired oven and brought to the table with pizza shears.
Regulars point to the pasta and pizza in equal measure, with service consistently singled out as attentive and personalized, and the restaurant has built a reputation as an easy fit for families in the neighborhood. Michelin selected Coda di Volpe for its guide in both 2019 and 2021.
The menu looks past the usual Italian-American staples toward Southern Italy's lesser-explored corners: seasonally-evolving handmade pasta dishes alongside an in-house curing program for house-cured meats. Pizzas are VPN-certified Neapolitan style, cooked in a Stefano Ferrara wood-fired oven and brought to the table with pizza shears.
Regulars point to the pasta and pizza in equal measure, with service consistently singled out as attentive and personalized, and the restaurant has built a reputation as an easy fit for families in the neighborhood. Michelin selected Coda di Volpe for its guide in both 2019 and 2021.