Mart Anthony's has been run by the same family since opening in 1981, now carrying recipes handed down through five generations and rooted in Sicily. The building sits on the edge of West Town and the West Loop and reads as a plain corner tavern from outside, with a bar up front and the dining room set behind it.
The menu runs through Chicago red-sauce staples — braciole, stuffed artichoke, pappardelle Bolognese, baked clams, lasagna — along with Tortellino Romano, served in a creamy red sauce with mushrooms and prosciutto. Tiramisu and cheesecake are made fresh in-house several times a week and have become customer favorites. The wine list is a stated point of pride, built to run alongside the food, with a curated spirits list and an emphasis on producers who put real care into their work; guests are also welcome to bring their own bottle.
It's the kind of place where regulars are known by their usual table, and the covered patio has become a draw of its own alongside the dining room.
The menu runs through Chicago red-sauce staples — braciole, stuffed artichoke, pappardelle Bolognese, baked clams, lasagna — along with Tortellino Romano, served in a creamy red sauce with mushrooms and prosciutto. Tiramisu and cheesecake are made fresh in-house several times a week and have become customer favorites. The wine list is a stated point of pride, built to run alongside the food, with a curated spirits list and an emphasis on producers who put real care into their work; guests are also welcome to bring their own bottle.
It's the kind of place where regulars are known by their usual table, and the covered patio has become a draw of its own alongside the dining room.