136 N LaSalle St Chicago, IL 60602
Monday: 7 a.m. – 10 a.m., 11 a.m. – 2 p.m.
Tuesday – Friday: 7 a.m. – 10 a.m., 11 a.m. – 10 p.m.
Saturday: 8 a.m. – 11 a.m., 5 p.m. – 10 p.m.
Sunday: 8 a.m. – 2:30 p.m. (brunch), 11 a.m. – 9 p.m. (bar), 5 p.m. – 9 p.m.
312 Chicago, located in Chicago’s thriving Loop district, offers simple, well-prepared Italian-American cuisine in a setting that recalls the intimate private dining clubs of 1930’s Chicago. The Loop, the heart of Chicago’s financial and theatre districts, provides a diverse clientele to 312 Chicago, where Executive Chef Luca Corazzina’s expertly prepared Italian-American cuisine shines.
The restaurant is a haven amongst the hustle and bustle of downtown. Nestled comfortably at the corner of LaSalle and Randolph Streets, 312 Chicago is adjacent to Kimpton’s Hotel Allegro and the Palace Theatre and steps away from the Goodman Theatre, shopping, the financial district, and other city attractions.
Like the food of 312 Chicago, the well thought out wine list is made up primarily of Italian and American selections. There are approximately 125 bottle selections to choose from, and for the discriminating oenophile, a reserve list is available. There are 12 wines available by the glass, and 312 Chicago offers a limited number of “special pours” nightly. By the glass selections range from $8-$14, and bottles range from $25 – $100, with a reserve list available.
Accessible from both LaSalle Street and through the adjoining Hotel Allegro, 312 Chicago draws passersby in with its warm ambience. The floor-to-ceiling windows define the restaurant’s exterior while offering guests dramatic views of some of the Windy City’s most architecturally important buildings, such as the State of Illinois building. Built to recall an intimate, vintage Chicago supper club, 312 Chicago is warm and clubby without being stuffy.
Upon entry, guests immediately notice the full exhibition kitchen where a bevy of cooks prepare housemade pastas and house specialties. Across from the exhibition kitchen, 312 Chicago’s bar serves classic cocktails and modern creations like barrel-aged Negronis, and full-service dining is also available at the bar. The focal point of the entryway is a large deco clock directly above the door, and across from the entrance is the brass and mahogany staircase leading to the second floor main dining level. Both floors are bathed in warm, soft lighting from the antique wall sconces, and wine bottles are decoratively displayed throughout the restaurant, reinforcing 312 Chicago’s commitment to their wine program. The tapestry-covered fabric seating in warm earth tones, the rich mahogany wood accents throughout and the white-tableclothed tables enhance the comfortable atmosphere of 312 Chicago.
Whether hosting an intimate dinner for two, or a private party for up to 200, 312 Chicago delivers both a comfortable atmosphere and flavorful cuisine. Semi- and private parties are available during both lunch and dinner hours. Valet parking is available and reservations are recommended.
For reservations or further information, please call 312.696.2420.
Luca Corazzina, Executive Chef
A native Italian, Luca Corazzina brings a wealth of knowledge about both the cuisine and culture of his home country to 312 Chicago. Born in Padova, his mother was a professional chef and passed on her expertise of Northern Italian cuisine to her son, who as a boy would help out in the kitchen, prepping or washing dishes. In pursuit of “the American dream” Corazzina’s family emigrated from Italy to Chicago in 1986 and realized that dream, opening a restaurant in the Little Italy neighborhood two years later. Forgoing his other childhood dream, that of being a spy, Corazzina realized his passion and committed himself to learning the intricacies of the kitchen, working at the family restaurant as well as several other Chicago eateries to broaden his knowledge and hone his natural talent.
In 1993, Corazzina accepted the position as Executive Sous Chef at the very popular VIVO and in 1995, was named Executive Chef at Pane Caldo in Miami Beach, Florida. At Pane Caldo, the young chef embraced the opportunity – running the kitchen, setting the menu, training the staff – and his Venetian Italian menu was heartily received with both consumer and critical acclaim. Over the next several years, Corazzina worked both in Florida and Chicago, building his reputation and skill set. Working for the Walt Disney World Resort (Orlando), he took on more operational responsibilities and oversaw special events, working with talented chefs from all over the world. In early 1998, Corazzina returned to VIVO as Executive Chef and three years later, accepted an Executive Chef position within the rapidly growing Francesca Group. Here, Corazzina continued to broaden his knowledge of the restaurant industry, working both back- and front-of-house.
Corazzina chose this route with his goal of ownership always the focus, and in 2004 he opened Figo Ristorante in suburban Glen Ellyn, Illinois. Building upon their success, he and his partner opened a second location in St. Charles in 2006. Assisting a friend, Corazzina consulted on the menu and worked as chef de cuisine for the opening of Prosecco restaurant in Chicago (2008) and found he thoroughly enjoyed consulting. That summer, he began consulting for the Kimpton Group and the business relationship blossomed. A mutual respect evolved and when 312 Chicago’s longtime chef announced he would be departing at the end of year, it was a natural fit for Corazzina to assume that role. He accepted the Executive Chef position at 312 Chicago and his menu showcases his contemporary take on classic Italian cuisine. As homage to his mother, his greatest culinary mentor, Corazzina’s menu is very fresh and seasonal, and when asked about his culinary philosophy, Corazzina simply states “My mother taught me that the basis for fine cuisine is the use of the best available ingredients. The best ingredients, treated with care, can result in perfection – that is the recipe for success.” Corazzina is passionate about true Italian cuisine and finds the greatest reward in the appreciation from his diners, seeing them thoroughly enjoy a dish. When not in the kitchen or spending time with his wife and two sons, he can be found visiting his hometown, where he always find inspiration and ideas for his menu.