Provare Chicago Menu Prices 2026: Pasta, Tasting Menu & Italian Wine

Quick answers

What to order at Provare Chicago

The four items every first-time Provare guest asks about, answered with current 2026 pricing.

Signature pasta

Lobster Ravioli $34

Maine lobster, mascarpone, bisque sauce. Handmade daily.

Classic starter

Burrata Pugliese $19

Truffle honey, grilled bread. Vegetarian.

Showstopper main

Osso Buco $52

Braised veal shank with saffron risotto Milanese.

Best value pasta

Cacio e Pepe $26

Tonnarelli, Pecorino Romano, black pepper. Vegetarian.

About Provare

Contemporary Italian fine dining — and what "Provare" means

The word Provare carries two meanings in Italian: to try and to taste. Both are expressed in the restaurant's identity — a contemporary Italian kitchen that invites guests to experience the full range of Italian regional cooking through a seasonal lens. The kitchen focuses on handmade pasta made fresh daily, wood-fired cooking for proteins and vegetables, and premium Italian ingredients including DOP prosciutto, Pugliese burrata, and aged Parmigiano Reggiano.

The tasting menu changes with the seasons, reflecting what's best in the market. À la carte guests can build their own meal across antipasti, a pasta course, a main, and dessert — the classic Italian progression. The wine program is intentionally all-Italian, with deep selections from Piedmont (Barolo, Barbaresco), Tuscany (Brunello, Chianti Classico, Super Tuscans), and Veneto (Prosecco, Amarone).

$26-34Handmade pasta

$38-54Main courses

$95-130Tasting menu pp

All-ItalianWine program

Price guide

Provare Chicago prices by course (2026)

À la carte or tasting menu — here's what to expect across every section of the menu.

Course	Price Range	Examples
Antipasti	$18–23	Burrata, Carpaccio, Octopus
Pasta (Primi)	$26–34	Cacio e Pepe, Lobster Ravioli, Bolognese
Mains (Secondi)	$38–54	Osso Buco, Bistecca, Branzino
Sides (Contorni)	$12–14	Broccolini, Patate, Funghi
Desserts (Dolci)	$12–14	Tiramisù, Panna Cotta, Tartufo
Wine (glass)	$14–28	Barolo, Brunello, Chianti, Prosecco
Tasting Menu	$95–130 pp	6-8 seasonal courses

The pasta program

Handmade pasta — the heart of the Provare kitchen

All pasta at Provare is made fresh in-house each day. The pasta menu runs from the deceptively simple (Cacio e Pepe with just tonnarelli, Pecorino, and pepper) to the luxurious (Lobster Ravioli with Maine lobster and bisque sauce). It's the most-ordered section of the à la carte menu and the reason most regulars come back.

The Roman classic · Vegetarian

Cacio e Pepe — $26

Tonnarelli pasta with aged Pecorino Romano and cracked black pepper. Three ingredients. Deceptively difficult to perfect — the starch in the pasta water binds the cheese into a creamy, clinging sauce with no cream added.

The signature

Lobster Ravioli — $34

House-made pasta filled with Maine lobster and mascarpone, served in a light lobster bisque sauce with a touch of lemon zest. The most-ordered pasta on the menu and the one most guests return for.

The Sunday ragù

Tagliatelle al Ragù Bolognese — $28

Fresh egg tagliatelle with a slow-cooked meat ragù — the way Bolognese is done in Emilia-Romagna. No tomato paste shortcut; the sauce simmers for hours until it coats the pasta.

Wild & seasonal

Pappardelle con Cinghiale — $30

Wide-ribbon pappardelle with slow-braised wild boar, rosemary, juniper, and red wine. A classic Tuscan combination — the gamey depth of wild boar is the right foil for egg pappardelle.

The sea

Squid Ink Linguine — $32

House-made squid ink linguine with Manila clams, white wine, garlic, and parsley. The ink tints the pasta dramatically black and adds a subtle brine that works with the clams.

Light & pillowy · Vegetarian

Ricotta Gnudi — $27

Ricotta dumplings — lighter than gnocchi — with sage brown butter, toasted pine nuts, and parmigiano. A vegetarian pasta course that's a kitchen benchmark: the gnudi must hold together but melt in the mouth.

Italian wine program

All-Italian wine list — from Barolo to Prosecco

Provare's wine program is intentionally all-Italian. The by-the-glass selection covers the major Italian regions — Barolo from Piedmont, Brunello from Tuscany, Chianti Classico, and Prosecco for aperitivo. The full bottle list includes Super Tuscans, Amarone, and a selection of natural and orange wines from smaller Italian producers.

Barolo DOCG ($26/glass) — Nebbiolo from the Langhe hills of Piedmont. Known as the "King of Italian Wines" for its tannic structure, complex nose of rose petal, tar, and dried cherry, and its ability to age for decades. Pairs best with the Osso Buco or the Bistecca Tagliata.

Brunello di Montalcino ($28/glass) — Sangiovese Grosso grown in the hilltop commune of Montalcino in Tuscany. One of Italy's most prestigious wines: earthy, complex, with leather, dried herbs, and dark fruit. The sommelier-recommended pairing for the Agnello Arrosto or the Bistecca.

Chianti Classico ($18/glass) — Sangiovese from the historic Chianti Classico zone between Florence and Siena. Bright acidity, cherry, and spice — the all-purpose red for pasta and lighter mains. The best everyday red on the glass program.

Prosecco DOC ($14/glass) — Glera from Veneto, light and bubbly. The natural aperitivo choice before a meal and the right pairing for the Burrata or Vitello Tonnato starter.

All wines: 100% Italian producers
Barolo: $26/glass · pairs with beef & braised meats
Brunello: $28/glass · pairs with lamb & game
Chianti: $18/glass · all-purpose pasta red
Prosecco: $14/glass · aperitivo & light starters
Wine pairing: Available with tasting menu
Sommelier: Available for guidance

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Full menu

Provare Chicago — full menu with 2026 prices

Every dish across antipasti, handmade pasta, main courses, sides, desserts, and the Italian wine by-the-glass program. Prices reflect current 2026 menu; confirm at the restaurant as seasonal dishes rotate.

Antipasti 6 items

Primi — Handmade Pasta 6 items

Secondi — Main Courses 5 items

Dolci — Desserts 4 items

Vini — Italian Wine Program 4 items

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Common questions

Provare Chicago — frequently asked questions

What "Provare" means, the signature pasta dishes, the tasting menu, location, reservations, and what to order.

What does Provare mean?

Provare is an Italian verb meaning 'to try' or 'to taste.' The name reflects the restaurant's philosophy of exploration — most famously expressed through its rotating seasonal tasting menus. Guests are encouraged to experience new combinations of Italian flavors and technique rather than ordering from a static menu. The tasting menu currently runs $95-130 per person, though à la carte is always available.

What pasta is Provare Chicago known for?

Provare is known for its all-handmade pasta program. Highlights include the Cacio e Pepe ($26) — tonnarelli with Pecorino Romano and black pepper — the Lobster Ravioli ($34) with Maine lobster and mascarpone in a bisque sauce, and the Pappardelle con Cinghiale ($30) with slow-braised wild boar. All pasta is made fresh in-house daily. The pasta courses are the most-ordered section of the à la carte menu.

Does Provare have a tasting menu?

Yes. Provare offers a rotating seasonal tasting menu for $95-130 per person, priced depending on the season and number of courses. The tasting menu reflects the restaurant's Italian name — 'to taste' — and changes as ingredients come into season. It typically runs 6-8 courses and includes handmade pasta and a main course. À la carte ordering is always available for guests who prefer to build their own meal. Wine pairings are available as an add-on through the sommelier.

Where is Provare located in Chicago?

Provare Chicago is located in the River North / West Loop neighborhood of Chicago, one of the city's most concentrated fine-dining corridors. The neighborhood is a short cab or rideshare from the Magnificent Mile, the Loop, and most downtown hotels. Parking in River North / West Loop is limited on weekends — valet or nearby garages are recommended. Visit provarechicago.com for the exact address and current hours.

What is the best dish at Provare?

The most consistently praised dishes at Provare are the Osso Buco con Risotto allo Zafferano ($52) — braised veal shank with saffron risotto Milanese — and the Lobster Ravioli ($34). Both are considered signatures of the kitchen. Among antipasti, the Burrata Pugliese ($19) with truffle honey is a standout starter. For a full Italian fine-dining experience, the tasting menu ($95-130 pp) is the most complete way to experience the kitchen's range.

Do I need a reservation at Provare Chicago?

Yes, reservations are strongly recommended — especially for Friday and Saturday evenings. Provare is a fine-dining destination with limited covers per service, and the most desirable tables book out 2-4 weeks in advance for weekend dining. Weeknight availability is generally easier to secure on shorter notice. Reservations can be made through the restaurant's website at provarechicago.com or via Resy / OpenTable. Walk-ins are accepted when space is available at the bar.

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