Past the main stretch of the West Loop’s Fulton Market—where dining options seem endless—the crowds thin and the street noise grows quieter. There, on the corner of Fulton and Aberdeen in Chicago, sits Chef Joe Flamm’s il Carciofo (Italian for “the artichoke”).
With floor-to-ceiling windows offering diners as much of a view out as passersby get looking in, the newcomer is designed to replicate the aesthetics, ingredients, and techniques of Rome. Flamm is clear on his vision—this isn’t just inspired by the Eternal City; il Carciofo is meant to mirror the Roman restaurant experience, with a menu centered on the four traditional pastas of Roman culinary history: gricia, cacio e pepe, carbonara, and amatriciana.
“These Roman pastas seem so simple, but they are incredibly hard to execute well,” said Flamm. “It’s a great challenge, and something that’s always intrigued me.”
Flamm staged in Rome, an experience that left an undeniable mark. After years of waiting for a true Roman restaurant to open in his hometown, he decided to stop waiting—and build it himself.
il Carciofo’s 130-seat dining room is typically packed, and the menu includes antipasti like prosciutto di Parma, crispy carciofo, and supplì con ragù; Roman-style pizzas from a custom Wood Stone oven; and hand-rolled pastas made daily in a dedicated pasta lab that also serves as a private dining room for 20.
But the best seat in the house may be at the 10-seat chef’s counter, where diners can watch Flamm’s team move with precision through the tight kitchen, dodging searing pans and oven paddles with balletic coordination.
The beverage program receives as much care as the food. Guests can enjoy classic Italian spirits like Bordiga Piedmontese Gin, Carpano Antica, and Amaro Lucano, featured in cocktails such as the Art of Choke—a mix of Cynar, Green Chartreuse, Flor de Caña, and mint. An additional 18 seats are available at the bar.
Can’t decide what to order? Flamm recommends the carbonara.
“I wanted a real carbonara, and I felt like I couldn’t find it,” he says. “It’s one of those dishes that’s the epitome of Roman cuisine—it’s rich, it has very humble beginnings, and yet it tastes like something truly opulent. To me, that dish is what love and cuisine are all about.”
End the meal with house-spun gelati and sorbetti, maritozzi (cream-filled sweet buns), or zabaglione (a light, frothy custard).
The restaurant’s interior features earthy hues, dark woods, and handmade tiles—a nod to the rustic trattorias and ristorantes of Rome. During the warmer months, 50 additional seats open up on a patio strung with lights, surrounded by blooming flowers, and shaded by a canopy reminiscent of Italy’s lively piazzas.
il Carciofo isn’t just an homage to Roman cuisine, technique, and design—it’s a full-on Roman export, transplanted to Chicago.
