After taking over for Christian Fantoni, Filini’s opening executive chef, Will Johnson is getting an opportunity to showcase his own creativity. Johnson opened the restaurant as sous chef and previously cooked at Sportello in Boston. Menu changes aren’t as simple as slapping a special up on the chalkboard when your restaurant is attached to the Radisson Blu, but chef Johnson’s spring menu is very different from his predecessor’s.
“I definitely take a more conscious approach to the seasons and what’s available,” Johnson says. “We try to source as locally as possible whenever we can. The hallmark of Italian cuisine is fresh and simple. I want to put an Italian spin on what goes on in Chicago.”
Spicy housemade Duroc pork sausage with vegetable moustarda is one of Johnson’s favorite dishes on his new menu. “It’s kind of like an open-faced Italian sub,” he says.
Johnson is also looking forward to hosting more events at Filini, including a special prix-fixe menu for Earth Day featuring all locally and sustainably sourced food, and a Kentucky Derby viewing party. “Bring the biggest hat you can possibly find,” he says.
Tasting menus are already available on Fridays and Saturdays, although they haven’t been advertised. Generally, there are seven courses for $75, with another $20 for wine pairings, but that varies depending on the ingredients available and dishes served.
Later this year, Johnson even has dreams of starting a speakeasy-esque midnight supper club.
ANTIPASTI
Braised Stuffed Calamari
Lamb Sausage, White Bean Ragu, Saffron 16.00
Crispy Soft Poached Egg
Truffle Emulsion, Root Vegetables, Frisee 14.00
Caprese
Buffalo Milk Burrata, Tomato, Basil 15.00
Baby Beet Salad
Goat Cheese, Pistachio, Baby Greens 13.00
Sea Scallops
Exotic Mushroom Ragu, Truffle Vinaigrette, Grana Padano 16.00
Octopus
Capers, Herb Salad, Carrot 15.00
Kale Soup
White Beans, Pancetta, Tomato 9.00
Salumi Board
Chefs Selection of Five Meats, House Pickles, Violet Mustard, Country Bread 19.00
Cheese Board
Chefs Selection of Four Cheeses, Jam, Mieli Thun Honey, Country Bread 18.00
INSALATE
Zucchini Salad
Poached Calamari, Calabrian Chili Dressing, Marcona Almonds 13.00
Mixed Greens
Cucumber, Tuscan Herbs, Tomato, Goat Cheese Crostini 12.00
Caesar
Kale, Garlic Croutons, Anchovy 13.00
Arugula
Fennel, Lemon, Grana Padano 12.00
PRIMI
Risotto
Grand Reserve Carnaroli Rice, Braised Rabbit Ragu, Cerignola Olives 21.00
Fusilli
Beet Greens, Chickpeas, Grana Padano 16.00
Spaghetti
Shrimp, Clam, Mussel, Calamari, Tomato, Chili Flake 23.00
Garganelli
Prosciutto, Peas, Cream, Truffle Oil, Chives 17.00
Rigatoni
Bolognese Sauce, Grana Padano, Fried Sage 18.00
Ravioli
Amish Chicken and Sweet Onion Filled, Garlic, Cream 18.00
Malloreddus
Saffron Potato Dumpling, Lamb Sausage, Saffron Dressing 19.00
SECONDI
Swordfish
Sage and Prosciutto Crusted, Eggplant Puree, Puttanesca 29.00
Trout
Peperonata, Citrus Oil, Sea Salt 27.00
Arctic Char
Broccolini, Citrus, Olives 25.00
Pheasant
Truffled Walnut Stuffing, Roasted Vegetables, Parsnip Puree 28.00
Spicy Italian Sausage
Duroc Pork, Vegetable Moustarda, Bread 26.00
Lamb Porterhouse
Fingerling Potato, Artichoke, Soppressata 28.00
Amish Chicken
Kale, Carrots, Dates, Chicken Jus 26.00
Beef Tenderloin
Porcini Crema, Asparagus, Porcini 38.00
CONTORNI
Potatoes
Rosemary Roasted Fingerling Potatoes 6.00
Polenta
Grilled Polenta Cakes, Mint Vinaigrette 6.00
Side Salad
Mixed Green Salad 5.00
DOLCI
Gelato
Hazelnut, Coffee, Pistachio, or Vanilla Bean 8.00
Panna Gelato
Extra Virgin Olive Oil, Sea Salt 8.00
Sorbet
Coconut, Passion Fruit, Lemon or Peach 8.00
Bomboloni
Beignets - Rhubarb, Salted Caramel, Strawberry 8.00
Filini Tiramisu
Mascarpone Crema, Marsala Wine, Espresso 8.00
Ice Cream Sandwich
Chef’s Preparation 8.00
