Terragusto on Addison [Closed]

Theo Gilbert has a master plan for his customers: they’re going to sit down and eat a four-course Italian meal made with local, organic, sustainable ingredients. And they’re going to like it. And you will like the food: ripiene (filled pasta) are delicate and delectable; pan-fried polenta is a luscious base for bitter rapini and sweet onions; and roasted chicken is plump and juicy inside, salty and crispy on the outside. But do you really need four courses? No. Save yourself the stomachache—and the cash—and settle for three.