Etta Bucktown Menu: Prices, Wood-Fired Dishes & What It Was

No. Etta Bucktown permanently closed in late 2025. Owner Etta Collective filed for Chapter 11 bankruptcy in January 2024, and after operating through restructuring, the Bucktown location at 1840 W North Ave closed by October 2025. The River North location had already closed in January 2024. This Menupedia page is an archival reference documenting the restaurant's menu as it existed through 2024-2025.

Etta was best known for its wood-fired hearth cooking — the open fire was the physical and culinary center of the restaurant. Signature dishes included the fire-baked focaccia with whipped ricotta and wildflower honey, the bubbling shrimp, the bucatini cacio e pepe, and the Diavola pizza. The restaurant was one of Chicago's most praised neighborhood Italian spots, earning a Michelin Bib Gourmand designation.

Etta was opened in July 2018 by Chef Danny Grant and What If Syndicate. Grant was the youngest American chef to earn two Michelin stars, achieving the distinction at RIA in 2011 and 2012. He went on to found What If Syndicate and open Etta as a more casual, neighborhood-focused expression of wood-fired Italian-American cooking. Owner David Pisor later became the primary operator; Pisor had previously co-founded the Maple & Ash restaurant group with James Lasky.

Etta was a mid-to-upscale neighborhood restaurant. For dinner, most guests spent $60-100 per person including a cocktail or glass of wine, shared starters, a pasta or pizza each, and possibly a large-format main to share. The most affordable dinner route was pizza or pasta ($22-28) plus a starter to share ($12-21). The big-ticket end was the 22 oz dry-aged ribeye at $98 or the hearth-fired branzino at $49. Brunch was more accessible at around $35-50 per person with cocktails.

Etta's wood-fired pizza menu featured four core pies: the Margherita ($24) with mozzarella di bufala, the Wild Mushroom ($24) with balsamic onions and arugula, the Sausage & Peppers ($25) with piquillo puree and piperade, and the Diavola ($25) with soppressata and Calabrian chile honey. The crusts were widely praised for their charred, chewy, bubbly wood-fired texture. Brunch added a Tarte Flambe ($24) with Uplands cheese, bacon and egg.

Reviewers consistently highlighted two pastas as standouts: the Bucatini Cacio e Pepe ($22), frequently cited as one of the best in Chicago — a simple preparation executed with precision using Pecorino Romano and cracked black pepper — and the Squash Ravioli ($28) with truffle brown butter and mushrooms. Other housemade pastas included a Radiatori Bolognese ($24) with veal ragu and a Saffron Cavatelli ($25) with heirloom cherry tomato pomodoro.

Yes. Etta offered brunch on Saturdays and Sundays from 10:30 AM to 2:45 PM, featuring a mix of its regular wood-fired items (pizzas, focaccia) alongside brunch-specific plates. Brunch highlights included the Crispy Chicken Sandwich ($19), Smash Burger ($19), Caramel Apple Pancakes ($16) and the pastry selection from Aya Pastry — the in-house bakery that operated alongside Etta. The Aya Kouign-Amann and banana bread were brunch cult favorites.

Etta Collective, the operating company behind Etta and Aya Pastry, filed for Chapter 11 bankruptcy on January 18, 2024, initially for its Scottsdale, Arizona location, with the Chicago locations added on February 1, 2024. The River North Etta had already closed on January 22, 2024. Financial troubles stemmed partly from a $2.5 million loan from Wintrust Bank taken in July 2023; when owner David Pisor defaulted on a $500,000 payment, the bank swept accounts. The Bucktown location continued operating through 2024-2025 before permanently closing in late 2025.

Yes, meaningfully so. The menu had several strong vegetarian options across every category: the fire-baked focaccia, Margherita and Wild Mushroom pizzas, cacio e pepe and saffron cavatelli pastas, burrata salad, charred broccoli, beets and Brussels sprouts, and the squash ravioli. Brunch added avocado toast, caramel apple pancakes, and a full pastry selection from Aya. The kitchen's wood-fired technique made vegetable preparations — especially the charred broccoli and roasted mushrooms — particularly compelling.