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 ...
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