Mano a Mano

Every day's a good day at Mano a Mano...

Mon: Chicken parm
Tues: $5 Negronis & $5 pizzettas
Wed: $1 spaghetti w/ wine bottle
Thurs: Lasagna Bolognese — grass-fed Slagel Farms beef, layered for days
Fri: Fresh fish, the Italian way
Sat: Herb roasted porchetta
Sun: Spaghetti Sundays — antipasti, salad, spaghetti + gelato, $45

+ Early Bird Mon–Fri, $35, 4–6:30

Save it. Share it. See you in Logan Square!

In an Italian house, Sunday means one thing...

You sit down, you stay a while, and there's always more pasta. That's Spaghetti Sundays at Mano — $45 a person, family-style: antipasti for the table, an arugula Caesar, your own bowl of spaghetti (pomodoro, alla limone, aglio e olio, or Sunday gravy), and gelato to finish.

Bring the people you'd actually want to spend a Sunday with.

🍝 Spaghetti Sundays · every Sunday · $45/person

📍 Mano a Mano, Logan Square · reserve in bio

There's no machine here for this.

Every agnolotto gets folded and sealed by hand, right in our kitchen — then tossed in Calabrian chili butter with Parmigiano Reggiano and sweet English peas. Watch a batch come together, then come eat one.

📍 Mano a Mano, Logan Square

Two regions. One table.

Our Focaccia di Recco and Meatball Napoletana come from opposite ends of Italy — one from the rugged Ligurian coast, one from the heart of Naples — but ask any of our servers and they'll tell you: order them together. Tear a piece of the focaccia and spoon a meatball on top. That's the move.

The Focaccia di Recco is paper-thin dough blistered in a hot oven, filled with stracchino cheese and finished with Maldon salt. The meatballs are seared, slow-simmered in pomodoro and parmesan stock, topped with chili flake and fresh basil. Both are on the menu right now.

Risotto Primavera — the season's best vegetables at their peak, before summer takes over. Asparagus, snap peas, broccolini, english peas, zucchini, folded into a basil pesto risotto and finished with a parmesan swirl and lemon zest.

Get it while it's here.

Bright. Buttery. Bigger than a bowl of pasta.

From June 1–9, every Pasta Limone at Mano a Mano gives back — 15% of sales benefit Lurie Children's during Lurie Children's Week.

Order the pasta. Support a child. Repeat.

Reservations at the link in bio.

A proper pesto Genovese is a love letter to spring.

Fresh basil pounded with pine nuts, garlic, and parmesan. A drizzle of single-estate olive oil to bring it all together. Tossed with spaghetti until the sauce clings to every strand, then finished with toasted pine nuts and another snowfall of parm.

It is the kind of dish that tastes like the season it was made in. We are running it as a spring special at Mano while the basil is at its peak, so come in soon.

Reservations at the link in bio.

When mom picks the restaurant AND it has dog treats...

The Mano a Mano patio is open & dog-friendly — see you outside!

Open for dinner Monday- Friday and Brunch and Dinner Saturday & Sunday.

Your new weeknight ritual: three Italian courses for $35.

- Antipasti — Zucchini Flowers, Arancini & Prosciutto, Meatball Duo, or Seasonal Bruschetta
- Verdure — Arugula Caesar or Very Verde
- Classic Pasta — Pomodoro, Limone, Aglio e Olio, Alla Nona, or Alla Gricia

Mix and match your favorites. Mon–Fri · 4–6:30 PM · $35/person

Swipe for the full menu →

Reserve at the link in bio.

Every strand, made in-house. Our gluten-free tagliatelle starts with Caputo Fioreglut flour and 36 egg yolks — nothing else. No shortcuts, no compromise.

Rolled, cut, and ready for the plate — scroll to see where it ends up. ✨

It can be substituted into any pasta on our menu (excluding stuffed pastas). Just ask your server.

Eating gluten-free doesn't mean eating less.