Munno

The story

Crafted with passion, served with love

The Chef Behind the Kitchen

Adam Weisell grew up in Rome, and that upbringing shapes everything at Munno. His first dish was pasta alla Carbonara — a recipe that still appears on the menu today. After moving to the US in 1995, he built a serious résumé in New York, working alongside Mark Ladner at Mario Batali's Lupa, Sara Jenkins at 50 Carmine and Annona, Jonathan Waxman at Barbuto, and Ignacio Mattos at Il Buco. He later helmed kitchens in Brooklyn and San Francisco before landing in Chicago, where he served as chef instructor at Eataly's La Scuola. Eventually, fate — as he puts it — brought him to Munno on North Clark Street in Uptown, where he is now chef and owner.

Roman Pizza Done Right

The Michelin Guide has awarded Munno its Bib Gourmand distinction every year from 2021 through 2025, citing "good quality, good value cooking" — and the recognition is well earned. The dining room is unfussy and often full, but the kitchen operates with real precision. The Roman-style pizzas are oblong, hand-pressed, and cooked in electric deck ovens until the crust achieves what the Michelin inspectors describe as "a fantastic, bubble-like crunch." The diavola sbagliata — spicy Italian salami, smoked scamorza, and spicy Italian honey — has become a signature. Other pies worth noting include the bufalina with imported buffalo mozzarella, and the circo massimo, topped with melted leeks, pork sausage, ricotta, and pecorino.

Pasta with Equal Seriousness

What sets Munno apart from a typical pizzeria is the depth of its pasta program. All pasta is made in-house, and the menu reflects Weisell's Roman roots: mezze maniche alla carbonara with guanciale and pecorino romano, tonnarelli cacio e pepe, bucatini all'amatriciana. Beyond the Roman classics, the kitchen also turns out pappardelle with slow-braised beef and porcini ragù, and fresh potato gnocchi with creamy gorgonzola and radicchio. Artisanal dry pasta comes from Mancini, and ingredients throughout are sourced from Italy.

A Neighborhood Spot That Doesn't Coast

The Infatuation named it one of the best Italian restaurants in Chicago, and food writer Michael Nagrant called it "the best Italian restaurant in Chicago you still haven't heard of." The room is relaxed, the wine list is all-Italian and thoughtfully curated, and the cocktail menu leans into aperitivo culture with spritzes, negroni variations, and spirit-free options. Reservations are strongly recommended on weekends — the room fills up, and for good reason.