Merlo la Salumeria

News and Events

Theater Menu

When going to see a show at The Apollo Theater or Victory Gardens/Biograph Theater, don't forget to make reservations at La Salumeria del Merlo where we offer individual Theater Menus for each of these fantastic theaters. A great show and great food make for a memorable night.

Specialty Gourmet Store

La Salumeria del Merlo not only offers Bolognese cuisine dining, but we also recently opened our "Specialty Gourmet Store". As in the same traditional concept of the "salumeria" of Italy, La Salumeria offers a retail component offering you our homemade pastas, sauces, ragus along with imported meats and cheeses allowing you to enjoy Bologna, Italy right at home. In addition we have a great selection of wines available for you to purchase to add that finishing truly Italian touch to your meal.

February 12th-14th, 2011

Happy Valentine's Day! Executive Chef Marani has created a sumptuous offering for you and your sweetheart to sip, savor and enjoy! We are offering a 4-course menu priced at $49.00, this menu will be available Saturday and Sunday in conjunction with our regular dining menu and on Monday we will be offering only the Valentine's Menu. The menu is as follows:

Menu di San Valentino (4-courses, $49.00)

Antipasto

Mini flan di salmone:

Homemade mini salmon flan served on a pool of white chive sauce

Primo

Ravioli ripieni di fonduta al tartufo nero di Umbria:

Handmade ravioli filled with Fontina dell Val D'Aosta fondu tossed in a light Parmigiano Reggiano and cream sauce topped with shaving of black truffles imported from Umbria

Secondo (guest's choice)

Carne

Filetto al Barolo con sfogleatine di Parmigiano Reggiano e carotine all aglio:

Grass-fed beef tenderloin fillet pan seared with Barolo wine, served with stewed carrots tossed in a garlic and basil cream sacue and a homemade Parmigiano Reggiano cracker

Pesce

Pesce del giorno:

Our Executive Chef selects every day the freshest seafood available on the market and prepares it follwoing the most traditional recipes of our region

Dolce

Semifreddo di zabaglione con salsa al cioccolato e fragola al cioccolato fondente:

Homemade semifreddo made of zabaglione, drizzled with warm dark chocolate sauce and served with chocolate dipped strawberry

We hope to see you all for this night of romance and celebration! Happy Valentine's Day! Call 773.529.0747 to make your reservation today!!

December 31st, 2010

Ready to wine and dine your way into 2011? We invite you to join us on December 31st, 2010 as we say farwell to 2010 and ring in 2011.

Executive Chef Luisa Silvia has created a very special menu for our local & pre-theater diners! Whether you are looking to wine and dine with friends through night or have a superb pre-theater dinner before going to see Million Dollar Quartet! This 5-course menu we offer to you for only $65.00 (excluding tax & gratuity) is sure to satisfy your senses and kick off the New Year right!! In addition to the NYE Menu we will also have our Regular Dining Menu available for your dining pleasure. The New Year's Eve Menu is as follows:

Menu Dell' Ultimo Dell' Anno

Benevenuto

Crostino con fichi caramellati e gorgonzola:

Petite crostino topped with in-house caramelized figs and gorgonzola

Antipasto

Cappesante al forno negli champignon:

Champignon mushroom cap stuffed with wild fresh-catch scallops sauteed in cognac and lightly baked

Primo

Assaggion di pasta (tasting of pastas)

Agnolotti Piemontesi al tartufo nero fresco:

Handmade pasta pouches, filled with veal, pork, home-stuffed sausage, Parmigiano Reggiano and lettuce, drizzled with melted butter and topped with fresh black truffle shaving and Parmigiano Reggiano

Taglioline verdi alla fonduta di Parmigiano Reggiano e tartufo nero fresco:

Handmade spinach taglioline tossed with Parmigiano Reggiano fondue topped with fresh black truffle shavings

Secondo

Carne

La Rosa di Parma:

Grass-fed beef tenderloin, layered with Prosciutto di Parma and Parmigiano Reggiano, rolled and oven baked with Marsala Wine. Served on a bed of sauteed baby spinach and Parmigiao Reggiano

Pesce

Dentice con gamberi e porri sugli spinacini freschi:

Wild fresh-catch red snapper, smothered with finely chopped tiger shrimp and leeks, both previously sauted, and covered with a very thin layer of finely sliced potatoes, oven baked and served on a bed of fresh baby spinach

Dolce

Il Panettone tradizionale ripieno di zabaglione:

The traditional Italian Christmas Cake, Panettone, served with warm zabaglione sauce

Call 773.529.0747 today to make your reservation. We look forward to ringing in the New Year with you!!!

December 24th, 2010

Executive Chef Luisa Silvia is preparing an array of traditional specials (both regional & her family's own) that capture the true essence of the traditional Italian Christmas Eve Dinner. All of the specials will be based around the freshest wild fresh-catch fish varities available. It is customary in the Italian tradition that one feasts on fish going into the Christmas celebration.

In addition we will also be offering our Regular Dinner Menu for your dining pleasure.

We invite you to join us for an intimate night of fun and feasting.

Reservations are recommended.

Father's Day-June 20th

La Salumeria del Merlo would like to remind that Sunday, June 20th is Father's Day, and in recognition of this special dat we are offering a special menu, please see menu details below:

Father's Day Menu

$39 (excluding tax & gratuity)

Antipasto (guest's choice)

Tarta al pesto di zucchine e Pecorino di Pienza: Homemade zucchini, pesto and Pecorino di Pienza torte

Insalata verde: Mesclun mix of greens and baby arugula with Acelto Balsamico Originale di Moldena Vinaigrette

Pasta e ceci con i Maltagliati: Chickpea soup with homemade Maltagliati pasta

Mozzarella di Bufala Campana con olio, sale e pepe: Sliced Buffalo Mozzarella from Campania served on a mix of mesclun greens and drizzled with Extra Virgin Olive Oil

Secondo (guest's choice)

Ossobuco di vitello: Eight hour slow-stewed veal ossobuco in cognac, white wine, onions, carrots and celery. Prepared daily.

Pesce del giorno: Our Executive Chef selects every day the freshest seafood available on the market. It is prepared following the most traditional recipes of our region

Ravioli di carciofi ai carciofi: Homemade Ravioli stuffed with sautéed artichokes, Parmigiano Reggiano and Ricotta di Pecora; tossed with fresh sautéed artichokes and topped with Parmigiano Reggiano

Tortelloni di Ricotta al ragu Bolognese: Handmade Tortelloni filled with Ricotta di Pecora with a Bolognese meat ragu and Parmigiano Reggiano

Dolce (guest's choice)

Zuppa Inglese e salsa al cioccolato fondente: Angel Food Cake soaked in Rum and Grenadine and filled with cream and dark chocolate mousse, drizzled with dark chocolate sauce

Gelato di cioccolata con salsa di cioccolato fondente e fragole: Homemade chocolate gelato drizzled with Belgian dark chocolate sauce and topped with fresh strawberry

April 28th, 2010

In the Spring season light yet flavorful cuisine is what our tastebuds desire. With this knowledge Executive Chef Luisa Silvia has created a tantilizingly robust flavored 5-course Calamari Dinner.

Given that Italy is surrounded by the waters of the ocean and wild fresh-catch fish and seafood are common place in one's diet throughout Italy, Chef Luisa Silvia has drawn from her vast array of recipes spanning from generation to generation to create this truly authentic Bolognese menu using only the highest quality wild fresh-catch calamari.

The $39.00 menu features 5-courses, each course is a degustation, with the main course offering a tasting of two calamari entrees prepared in the most authentic of Bolognese style!

Variazione Sui Calamari

Antipasto

Calamari, farro, peperoni rossi e giallie cuori di sedano verde in vinagrette al limone:

Wild fresh-catch calamari, farro, finely sliced red & yellow bell pepper, green celery and capers dressed in homemade lemon and orange vineagrette.

Primo

Lasagnette piccanti ai moscardini su pesto di rucola:

Handmade large tagliatelle tossed with sauteed wild fresh-catch calamari and cherry tomatoes on top of a pool of homemade baby arugula pesto.

Intermezzo

Piccola insalatina di spinaci arance e cipolla rossa:

Petite fresh salad made of baby spinach, finely sliced oranges and red onion, dressed in homemade lemon and orange vineagrette.

Secondo

Calamari in due modi(Variation tasting of calamari)

Calamari ripieni di carciofi alla Bolognese:

Wild fresh-catch calamari filled with calamari, sauteed artichoke, parsley and bread crumbs, stewed in our homemade light tomato sauce.

Calamari fritti alla Bolognese:

Wild fresh-catch calamari dusted with flour and lightly fried in Extra Virgin Olive Oil, prepared Bolognese-style.

Dolce

Gelato al caramello con i mirtilli:

Homemade cream and caramel gelato served with fresh blueberries.

Call 773.529.0747 today to make your reservation. When calling to make your reservations please inform the host that your interested in partaking in the Morel Dinner. This dinner will only be offered at La Salumeria del Merlo on Wednesday, April 28th! So make your reservation TODAY!

April 14th, 2010

As you know, now is the season for fresh morel mushrooms "le spugnole" and since the season is so short Executive Chef Luisa Silvia has decided to continue with this rare and wonderful delicacy by offering another 4-course Morel Dinner, this time she invites you to visit us at our La Salumeria del Merlo location, located 2638 N. Lincoln Avenue to savor the magnificent flavors of this rare mushroom paired with simply the best of the Bolognese cuisine's recipes. If you did not take the opportunity to partake in the previous Morel Dinners now is your opportunity!

The $39.00 menu features 4-courses, three of which incorporate one of Spring's greatest offerings Morel Mushrooms. This is your opportunity to splendor in authentic Bolognese Spring time flavors!

Antipasto

Sformantino di zucchine alle spugnole fresche:

Fresh zucchini and Parmigiano Reggiano souffle topped with sauteed fresh morel mushrooms.

Primo

Mezzelune di Stracchino e basilico alle spugnole fresche:

Fresh handmade half-moon raviolis filled with Stracchino (fresh cow's milk cheese from Lombardia), Parmiginao Reggiano and fresh basil, tossed with fresh morel mushrooms sauteed in white wine, parsley and garlic.

Secondo

Medaglioni di filetto di vitellone in torretta spugnole fresche e spuma di patate:

Grass-fed beef tenderloin medallions piled into a tower, layered with sauteed fresh morel mushrooms, served with homemade potato mousse.

Dolce

Semifreddo di zabaglione al cioccolato caldo:

Homemade zabaglione parfait with warm chocolate sauce.

Call 773.529.0747 today to make your reservation. When calling to make your reservations please inform the host that your interested in partaking in the Morel Dinner. This dinner will only be offered at La Salumeria del Merlo on Wednesday, April 14th! So make your reservation TODAY!

February 19th-28th, 2010

Come join in on the festivities during one of the cities most talked about events, Chicago Restaurant Week. La Salumeria del Merlo, as well as our two other sister restaurants, Merlo on Maple & La Trattoria del Merlo will be joining over 150 other restaurants presenting a $32.00 preset 3-course dinner (excluding tax & gratuity) highlighting some of the finest of the authentic Bolognese cuisine featuring all in-house made anitipastos, primos & dolces. Highlights include our handmade pastas, homemade sauces & ragus and much more! For more information or to make a reservation please feel free to contact us at 773.529.0747. When placing your reservation please inform the host/hostess that you would like to dine from the "Restaurant Week Menu". This event has an amazing attendance, so make your reservation today!

Valentine's Weekend! February 13th-14th, 2010

In celebration of Valentine's Day Executive Chef Luisa Silvia Marani has created four festive and sumptuous specials for you and your sweetheart to enjoy. Please see below:

Antipasto

Bresaola con verdure:

Rosettes of Bresaola and grilled zucchini on a bed of baby arugala, French beans, grape tomatoes and chicory, dressed in cocktail sauce.

Primo

Ravioli verdi di Burrata su crema di carciofi e broccoli :

Homemade spinach ravioli filled with imported burrata, tossed with butter and Parmigiano Reggiano, served in a pool of cream of artichoke puree, topped with sauteed broccoli and artichoke.

Secondo (guest's choice)

Brasato al Barolo con puree di patate e puree di broccoli:

Grass-feed beef marinated for 8 hours in Barolo wine, served with it�s own reduction and accompanied by potato puree and brocolli puree.

Pesce del giorno:

Our Executive Chef selects every day the freshest seafood available on the market and prepares it following the most traditional recipes of our region.

Dolce

Semifreddo al Gianduia con salsa al Gianduia e fragola al cioccolato fondente:

Homemade semifreddo made of Gianduia chocolate, drizzled with warm Gianduia chocolate sauce and served with chocolate dipped strawberry.

We hope to see you all for this night of romance and celebration! Happy Valentine's Day!

January 10th, 2010

Nothing starts a new year off quite like having actress/activist/icon Jane Fonda and friends dine with us. Fonda and the creative business minds behind Million Dollar Quartet, including her date Richard Perry who produced the music for the show, dined at La Salumeria del Merlo, spending a chilly Chicago night feasting and relaxing.

December 31st, 2009

On December 31st, 2009, La Salumeria del Merlo will help you finish off 2009 with a tasteful approach to celebrating a new year. We will be offering a five-course preset dinner that truly signifies a Bolognese style celebration. In addition to the NYE 2010 Menu we will also have our regular dinner menu available. Come celebrate with the Merlo Family!!! For more information please call 773.529.0747 or via email to lheck@merlochicago.com. We hope to see you for the last night of 2009 and the first minutes of 2010!

December 10-16, 2009

Each year TimeOut Magazine lists their "100 Best Eats" for the year. La Salumeria del Merlo's "Artichoke Ricotta Ravioli" (or as you will see listed on our menu "Ravioli di carciofi ai carciofi") was voted in the "Best entrees we ate in 2009" category by TimeOut. So we thought we would share a little about this dish with all of you. This authentic Bolognese recipe begins with our homemade ravioli, filled with sauteed arichokes, Parmigiano Reggiano and Ricotta di Pecora, it is then lightly tossed with melted butter and topped with crispy-fried artichoke slices and fresh grated Parmigiano Reggiano. If you are looking for a light dish exploding with flavor, this is a sure fit. You can see the article in TimeOut Magazine (issue #250, Dec. 10-16) or on the web at: http://chicago.timeout.com/articles/restaurants-bars/81170/the-best-entrees-we-ate-in-2009.

August 21, 2009

On August 21st, 2009, La Salumeria del Merlo as well as our other two sister restaurants Merlo on Maple and La Trattoria del Merlo are being interviewed and filmed for Excursions Television Show. The show is highlighting "The Best of Chicago" and will air on channels such as The Hallmark Channel, CNBC, Fox Business News, The Discovery Channel and so on.