Nonnina, 340 N. Clark, serves up fall classics that includes Chef Tony Priolo's minestrone soup (fresh vegetables, including fall squash, simmered in homemade veggie broth with cannellini beans and ditalini pasta; $7).
The dish, proven a crowd pleaser, pairs perfectly with the restaurant's Isabella cocktail High West Rye whiskey; zucca; Rabarbaro amaro and ginger liqueur; $12).
The dish, proven a crowd pleaser, pairs perfectly with the restaurant's Isabella cocktail High West Rye whiskey; zucca; Rabarbaro amaro and ginger liqueur; $12).
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