Maggi, who also is a part owner with three other investors from Chicago, is from Milan and has worked as a corporate chef for more than 30 years. The Beccofino menu features specialties from all of Italy's regions, with risottos from the north and pastas from Sicily. Salads are wonderful, especially with the Italian breadsticks, Italian bread and tomato focaccia served to diners. Gnocchi, delicate potato dumplings, are light and lovely under Maggi's sauces. Arborio rice is carefully cooked in broth to a creamy richness.
Diners select from different versions, such as asparagus and chicken breast.
Entrees include filet mignon topped with a red wine sauce and served with dill polenta, house salmon braised with endive and flavored with sweet garlic sauce, lemon-infused sea bass served with sauted vegetables, and grilled rack of lamb marinated in garlic, thyme and rosemary.