La Storia

1154 N Dearborn St, Chicago, IL 60610

Currently ClosedFull HoursAre you the owner?

We're all about supporting local pizzerias - even those who are not Slice partners.
Give La Storia a call to order. We hear their food's delish.

  • Salumi $19.00
    Chef selection of salumi, cheese and accompaniments.
  • Wagyu Beef Carpaccio $19.00
    Roasted garlic aioli, Parmigiano-Reggiano, arugula and capers.
  • Caprese $17.00
    Mozzarella di bufala, heirloom tomato, pesto and 8 year balsamic.
  • Roasted Market Beets $16.00
    Blood orange, goat cheese, aged balsamic.
  • Crispy Calamari $18.00
    Herb-marinated sun-dried tomato, artichoke and tomato confit.
  • Meatballs $15.00
    Pork and veal, tomato sauce and toasted pine nuts.
  • Charred Octopus $17.00
    Calabriano chili & citrus agridooce, soft herbs, olI've oil
  • Roasted Cauliflower $16.00
    Brown butter, thyme, bread crumbs, Pecorino and pickled chilies.
  • Rapini $10.00
    Parsley, lemon and chili flake.
  • Wild Mushrooms $12.00
    Onions, white wine, soft herbs.
  • Grilled Asparagus $11.00
    Pinenuts, pecorino-romano, egg yolk emulsion.
  • Roman Potatoes $10.00
    Rosemary and garlic, roasted.
  • Pappardelle $17.00 +
    Pork and veal Bolognese and Parmigiano-Reggiano.
  • Rigatoni $17.00 +
    Crispy lamb sausage, fontina, rapini and rosemary.
  • Spaghetti $14.00 +
    Tomato, basil and Parmigiano-Reggiano.
  • Ravioli $25.00
    Pumpkin, ricotta, candied walnuts and maple brown butter.
  • Lasagna $25.00
    Bolognese, besciamella and Parmigiano-Reggiano.
  • Gluten Free Pasta $24.00
    Yoit choice of sauce.
  • Lobster Risotto $32.00
    Saffron, parmigiano -reggiano.
  • Gnocchi $19.00 +
    Summer truffle, chive and Pecorino Romano.
  • Whole Roasted Branzino $37.00
    Mushroom and scallop mousse, leeks, fennel and giardiniera.
  • Chicken Milanese $25.00
    Chicken-liver mousse, arugula, crispy capers and pickled chilies.
  • Porchetta $25.00
    Lentils, scallion basil puree , brodo di maiale
  • Filetto di Manzo $49.00
    Fillet Mignon, grilled and served on a bed of asparagus and rapinI in a Barolo wine reduction.


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