Evanston Restaurant Guide

When Va Pensiero opened in December of 1989 our goal was to emulate the Italian tradition of hospitality and quality at the table and in the glass. The philosophy is easy as it is straight forward - use the best local ingredients as simply as possible and serve them with flourish and joy. As a Tuscan cooks in Chianti, as a Neapolitan cooks on the Amalfi coast, as a Sicilian cooks in Pantelleria, at Va Pensiero we cook as an Italian might given the bounty of the mid west.

At Va Pensiero you will find your favorite regional classics as you have eaten them in osterie, trattorie and ristoranti throughout Italy. You will also find delicious food that makes the best use of local ingredients.We import pasta, Parmigiano Reggiano, balsamic vinegar, sea salt and Prosciutto San Daniele because they are so distinct and virtually indispensable to the creation of a great Italian meal. We fervently believe in the inherent quality, freshness and greatness of our regions ingredients purchased from local, predominantly organic, farmers and friends, many of them from forgotten or heirloom varietals. Our cheeses come from all over Italy, with several great exceptions from all around the United States. Our desserts are like none you have ever eaten in Italy, yet they feel and taste totally Italian. Our wine list is one hundred percent Italian in celebration of the quality and diversity of Italian grape varietals and vinification.