In the heart of lively downtown Chicago, Quartino's executive chef John Coletta molds quality ingredients into regional Italian cuisine and seasonal dishes. The menu consists mainly of small-plates, where diners can mix and match a variety of Quartino signatures. The restaurant has a social and comfortable atmosphere, where diners can connect with each other through food. The dishes are authentic, and everything is homemade, from the hand-shaped pastas to the hand-tossed Neapolitan thin-crust pizzas. Quartino is classy but approachable, so entrees may be customized for dietary and allergy restrictions, and there is even a gluten free menu. There is no better way to wash down such a tasty Italian meal than with the sangria, a Quartino specialty.