Osteria Gilberto takes its name from Gilberto, a man born in Livorno, Tuscany, whose work ethic and appreciation for simple things done well inspired the restaurant. The space runs on table service with an open kitchen and bar service, built around unhurried, table-centered dining.
Handmade pasta — pasta fatta a mano — is the signature here, made in house using traditional Italian techniques and shaped around the sauces meant to carry them. Spaghetti pomodoro, lasagna, and short rib tagliatelle anchor the pasta list, alongside larger plates like bone-in veal parmigiana and polenta with short rib braised for six hours. The wine list draws from across Italy — Tuscany, Piedmont, Veneto, and Sicily — paired with classic Italian aperitivi and cocktails at the bar.
The restaurant has built a following as a neighborhood gem in Lincoln Park, with regulars returning for the room's modern, elegant design and attentive service.
Handmade pasta — pasta fatta a mano — is the signature here, made in house using traditional Italian techniques and shaped around the sauces meant to carry them. Spaghetti pomodoro, lasagna, and short rib tagliatelle anchor the pasta list, alongside larger plates like bone-in veal parmigiana and polenta with short rib braised for six hours. The wine list draws from across Italy — Tuscany, Piedmont, Veneto, and Sicily — paired with classic Italian aperitivi and cocktails at the bar.
The restaurant has built a following as a neighborhood gem in Lincoln Park, with regulars returning for the room's modern, elegant design and attentive service.