Q. For people who haven’t visited your places, can you give us a quick description of your restaurants? 

Terzo Piano is in the new Modern Wing of Art Institute of Chicago and emphasizes locally sourced seasonal ingredients prepared with Italian style.

Mangia is in Kenosha, Wisconsin and is my family-owned casual Italian restaurant, featuring a wood-burning oven.

Q. You are one of President Obama’s favorite chefs. How different is it to cook for the commander-in-chief and what are his favorite things to order?

A. The great thing about cooking for President Obama is that he and the first lady are two of the most unfussy guests. They love what we cook and always just trust us for their dinner selections. 

Q. What would you say you learned the most about yourself being on Top Chef Masters?  

A. I still got it!

Q. What’s the one pantry item that you won’t skimp on and where do you recommend buying it?

A. Extra virgin olive oil -- I recommend buying it online at Gustiamo. They always have the best and freshest selection of olive oil.

[See details.]

Q. What’s your “cost-cutting secret” cooking item and how do you use it?  

A. Buying seasonally is a great way to save money. No need to pay for out of season asparagus shipped in from Chile.

FIND...

Q. What are the food markets that you love, which ones, and what should we look for at them?

A. Caputo’s in Elmwood Park, IL. They have a great selection of produce, half the price of anywhere else.

I love all of the bakeries at Fox and Obel in Chicago.  

Green City Market, in Lincoln Park, for great seasonal produce.

Heartland Meats. -- try the Piedmontese Beef, it’s delicious, tender and originates from Italy.

[See details.]

Q. Where would you suggest people buy great Italian products/ingredients and what are some of your favorites to be on the look out for?

A. For all things Italian, it’s Caputo Cheese Market. They have an incredible selection of cheese.

We also like Tenuta’s Deli in our hometown of Kenosha, WI.

[See details.]

Q. What are some of your favorite local / national food purveyors and what is it about their food that inspires you as a chef?

A. Nichols Farm and Orchard for tasty and flavorful vegetables.

Pinn Oak-Ridge Farm for naturally-raised Wisconsin lamb.

Becker Lane Organic Farm for the best pork in America.

La Quercia's prosciutto and other cured meats. 

[See details.]

EAT...

Q. Having been one of the top destinations on the Chicago dining scene for so long, what new restaurants do you like that reflect the evolution of how things are changing in the city?

A. The Purple Pig, The Publican, Urban Belly, Takashi. 

[See details.]

Q. Where would you take a visiting chef in Chicago and what to order?

A. Urban Belly for everything on the menu.

The Publican for oysters and incredible pork rinds.

Takashi on Sunday for udon, soba and pork buns.

Lao Sze Chuan for twice-cooked pork.

[See details.]

 

Q. Where do you go to eat off the beaten track?

A. Smoque for BBQ -- the brisket is best.

Big & Little’s for squid tacos and soft shell crab po’ boys. 

[See details.]

Q. What restaurants (other than your own) do you think have authentic Italian food?

A. Spacca Napoli for Neapolitan pizza. 

[See details.]

Q. Where should we go that the “locals” go to eat and what should we order?

A. Big Star for tacos, Pizano’s for pizza, and Salpicon for margaritas and appetizers.

[See details.]

 

DRINK...

Q. Do you have a favorite watering hole in Chicago and what do you love about the place?

A. I love Kӧlsch on tap at The Purple Pig.

The Violet Hour for handmade cocktails.

[See details.]

Recommendations

Details of Tony Montuano’s recommendations for where to eat, drink and shop in Chicago and Wisconsin.

Recipes

- Steak Tagliata with Arugula