Spartan
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Spartan's Stats
 
  • Review Count
    4
  • Helpfulness Votes
    0
  • First Review
    May 27, 2014
  • Last Review
    August 3, 2014
  • Featured Reviews
    0
  • Average Rating
    3.3
 
 
Spartan's Reviews
 
Terzo Piano, located on the 3rd floor of the Modern Wing of the Art Institute of Chicago, is a must stop for lunch daily and Thursday dinner. It features the signature cuisine of Chef Tony Mantuano, who has been delighting Chicagoans for years at the four-star Italian restaurant, Spiaggia. The food is all fresh, local, organic and sustainably produced. In season, you may also dine al fresco on the covered piazza, while enjoying spectacular views of Millennium Park and the Chicago skyline.<br /><br /><br /><br />Terzo Piano is open to the public without requiring admission to the Art Institute.<br /><br /><br /><br />Guests may access the restaurant either via the Nichols Bridge which extends from Millennium Park and places you right at the restaurants entrance or off of the Monroe Drive entrance of Art Institute and take the elevator to the third floor
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 8/02/2014
 2011
Dined on 8/02/2014
 2011
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
Dined on 8/02/2014
 2011
Special Features: scenic view, great for outdoor dining
0points
0of 0voted this as helpful.
 
Note: streeterville location, please call the Lakeview location directly to make reservations there.<br /><br />Meet and eat! A purely interactive environment where people come to “mEAT” and socialize is our focus. While some restaurants incorporate skewers into their menu, a majority of our menu boasts the concept. Our skewers are meant to be ordered like sushi; complete ideas, cut in bite-sized pieces. We offer choice cuts of mEAT, seafood and garden varieties of many different styles. These gourmet bites are prepared on skewers and uniquely presented in front of patrons for family style serving. Meant to share, each patron will have their own tongs to select the scrumptious bites of their choice. <br /><br />mEAT’s cocktails take a classic approach to molecular bartending. Using foams, whipped creams, carbonation and gels, our cocktails put a twist on the “all too familiar” in order to liven up comfortable, American cocktail traditions.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Excellent concept
OpenTable Diner Since
Dined on 7/12/2014
 2011
Dined on 7/12/2014
 2011
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"We enjoyed our first visit to mEAT and will definitely keep it on our short list for neighborhood dining options. Our waiter was very personable and helpful in describing the wide variety of menu items and cocktails. Our favorites were the Magic Magarita, the rosemary pork, and the avocado mousse for dessert."
Dined on 7/12/2014
 2011
Special Features: romantic, neighborhood gem
0points
0of 0voted this as helpful.
 
Cicchetti. Italian for "small plates" popular in Bacari Bars or Osterie in Venice, Italy. Usually accompanied by an "Ombra" or "Shadow" which can be a glass of wine, aperitivo or a signature or classical cocktail. Italian and Venetian inspired dining brought to you from the people behind Trattoria No. 10, Sopraffina Marketcaffes and Poag Mahone's. Welcome, we can't wait to see you!
 
Overall rating 
3 / 5
(Good) 3 / 5
Don't believe the hype
OpenTable Diner Since
Dined on 5/24/2014
 2011
Dined on 5/24/2014
 2011
Food 
3 / 5
(Good) 3 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"First time in quite a while where I arrived at a restaurant highly anticipating an excellent experience and left feeling rather unimpressed. Given the superlative reviews provided by the Chicago Tribune, Time Out Chicago, et al, expectations were admittedly high. Nevertheless, nothing we had was particularly noteworthy, either from the food or craft cocktail menu. The only thing from our dinner which I remember fondly was the warm olives and focacia, which hardly represents a culinary achievement. Our server was knowledgeable and friendly, although slow at times. Given the myriad of dining options at this price point in the city, I am afraid Cicchetti will not be on our list for frequent return visits."
Dined on 5/24/2014
 2011
0points
0of 0voted this as helpful.
 
Chicago q is the modern urban BBq experience. <br /><br /><br />What makes q so good? It could be our savory North Carolina BBq rubs tirelessly mastered by ‘BBQ Pitmaster’ and Chef Partner Lee Ann Whippin. Lee Ann earned her place in the BBq hall-of-fame with countless accolades often featured on TLC’s BBQ Pitmasters and the Food Network. Our Chef Partner takes BBq seriously.<br /><br /><br /><br />
 
Overall rating 
2 / 5
(Fair) 2 / 5
Slow down!
OpenTable Diner Since
Dined on 5/23/2014
 2011
Dined on 5/23/2014
 2011
Food 
3 / 5
(Good) 3 / 5
Service 
1 / 5
(Poor) 1 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Moderate
Moderate
"Our most recent visit for dinner was an early Friday night reservation (5:45pm). When we arrived the restaurant was sparsely filled, perhaps only two or three other tables occupied. By the time we left, it was a little more full, perhaps to 75% of capacity. Nevertheless, our experience was characterized primarily by what felt like an unnecessary rush to get the table turned over quickly. Both the wait and bus staff on several occasions attempted to remove plates or drinks before they were completed. Additionally, the pacing between appetizers and the main course was aggressive. We likely would have ordered a second round of drinks before our entrees had they not arrived so rapidly. The food itself was good, but nothing exceptional."
Dined on 5/23/2014
 2011
0points
0of 0voted this as helpful.