BEV REV: What do you get when you put a full bar in an enoteca? For Extra Virgin, it's stronger overall margins. THE MAESTRO: Chef Nick Van Wassenhove's enoteca menu features small plates with big, big flavors. ROOM AND BOARD: Extra Virgin's dining room (below) accommodates 200 patrons. Its antipasto board (above) is designed to encourage sharing. It's hard for a casual visitor to tell if the new downtown Chicago restaurant Extra Virgin is filling a market niche or ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.