Chicago Restaurants

Rich in architectural history, The Bedford’s elegant restaurant, sleek bar and extraordinary vault are prime for any special event in need of a classic Chicago touch. Elements of the 1920s era building include terrazzo floors, crown molding, marble columns, and the showstopper – a 90-year-old bank vault with copper safe-deposit boxes lining the walls and massive stainless-steel doors. In-house catering from The Bedford’s critically-acclaimed team puts a modern twist on the Supper Clubs of the past. Chef Mark Steuer and his team will tailor the food and beverage menus to each event, creating a truly unforgettable experience. Couples can craft their own signature cocktail, create a menu that reflects their favorite foods, and accommodate all guests, including those with food allergies and dietary restrictions. For more information on availability and pricing, contact Director of Sales Jeffery Bartlett by phone or email.

Chicago has always been a pizza lover’s haven, but while many compete, few master the art of the original pizzaiolis. From thick to stuffed to thin, Chicago pizza has evolved over the years, and according to many connoisseurs, it just keeps getting better. Among the best in the business is Pizzeria Serio, which opened in 2010 in the former space of the renowned Acme Recording Studio in Chicago’s Lakeview / Roscoe Village neighborhood. After years of studying the top pizza makers from coast to coast, owner and chef Scott Toth launched the restaurant, acclaimed for perfecting the art of brick oven pizza. “I spent five years researching recipes, techniques and honing the craft of pizza making,” said Toth. “Creating mouthwatering, high quality pizza that is full of fresh flavor right down to the perfect crust is an art form.” Inspired by the New York greats that brought pizza to the United States from Italy, Pizzeria Serio is part New York style and part Neapolitan, dubbed East Coast pizza by Toth. The restaurant is known for its classic margherita pizza, but serves seven other specialty pizzas in addition to offering patrons the opportunity to choose their own toppings. While the cornerstone of the business is brick oven pizza, guests rave about the huge calzones, fresh salads, homemade meatballs and the newly added pasta entrees and oven baked sandwiches. “Great pizza is reliant on fresh, flavorful ingredients, but how you mix and proof the dough and cook it is key,” said Toth. “We have worked hard to master brick oven pizza which all starts with dough that’s been aged in our cooler, hand-stretched and then cooked at a high temperature.” Guests rave about the perfectly cooked pizza which is baked in an 800 degree oven and say Pizzeria Serio is exactly what the name claims it to be – serious pizza. The thin crust pizza has a nice bubbly cornicione (outer crust) which is crispy on the outside and chewy on the inside. Pizzas are topped with a sauce made of whole plum San Marzano style tomatoes, high quality 100 percent mozzarella cheese and delectable toppings which include fresh basil, hot Italian sopressata, spinach, ricotta and more. The restaurant offers specials several nights a week, including buy one get one half off pizzas on Tuesday, half price bottles of wine on Wednesday, and family night on Sunday when kids eat free. The dining room has a welcoming atmosphere, with exposed brick and large front windows looking out to the street. The lofted space has booths and tables, as well as a small bar located in the center of the dining room. There is also a full second story available for private parties and events up to 200 people. Pizzeria Serio is open for dinner six days a week and for lunch and dinner Saturday and Sunday. For more information and a full menu, visit Pizzeria Serio online or call