An Italy-To-Table Restaurant
In Italy, Che Figata means you’ve just discovered something awesome, and we’re all about Italy-to-table delivering the freshest ingredients prepared simply and authentically. From house-made pastas, wood-fired meats and Mediterranean seafood, to the open grill kitchen and warm modern atmosphere, Che Figata is a feast for the senses.
We pride ourselves in bringing robust flavors prepared simply, straight to your plate from the streets of Italy. Offering an ever-changing seasonal menu that’s as healthy and fresh as it is enticing and delicious, we deliver a restaurant experience you can't get anywhere else.
Homemade Italian Specialties
HOMEMADE PASTA - The EMILIOMITI EXPERIENCE
With the commitment to bringing our guests "real food", our made-from-scratch pasta machine does just that. It is able to cook more than 100 shapes of pasta made in our open style kitchen.
Wood Fire Pizza Oven & Custom Grill
You won't find silver, swinging doors at Che Figata. Every meal is prepped and made right in front of you. We focus on fresh and healthy Italian ingredients made simple on our open wood fire oven and custom made grill.
Low and slow, just the way your Italian grandma used to make it. Enjoy an assortment of slow-roasted meats, paired with your favorite pastas and sauces.
FRENCH TOP SAUTÉ
Cooking and entertaining go hand in hand here. With our French Top Sauté, you can watch your food being carefully crafted in state of the art equipment to deliver the finest flavors.
Che Figata Restaurant Menus
At Che Figata, we only use fresh and seasonal ingredients to create our authentic Italian dishes. Our talented Chefs ensure that any menu item you order will be prepared exactly how you like it. Browse through all of our restaurant menus to decide which entreé you're going to try today, whether you're in the mood for a salad with limoncello vinaigrette, or a carefully crafted cocktail at Che Figata's Bar.
Executive Chef & Founder, Che Figata
Though a Midwest native, Mark Grimes is European at heart. From traditional rustic dishes to sophisticated coastal fare, there isn’t an Italian flavor that Grimes isn’t passionate about. Now, after three decades in kitchens around the world, the chef cooks up his true passion project: Che Figata in Naperville, IL. Grimes’ motto at Che Figata is simple: to bring Italy to the table.
As founder and executive chef, Grimes will provide the neighborhood with an authentic, ingredient-driven restaurant focused on Italian simplicity and atmosphere. The restaurant will also feature a European-inspired market located in the space with an artisanal selection of fresh ingredients, curated wine and specialty items used in the Che Figata kitchen.
Authenticity runs through Grimes’ veins – he’s an expert in global cuisines. After graduating the Culinary Institute of America in 1990, he took off for Europe, completing an apprenticeship at Claridge’s in London, before working his way through the culinary world.
When he returned to the U.S., Grimes quickly put what he had learned to good use, launching restaurant after restaurant – ultimately more than 100 in his career. For five years, he served as corporate executive chef of Walt Disney Corporation where he successfully opened five restaurants. From there, Grimes hit his stride: He took on prominent roles at prestigious hospitality establishments including the five-star The American Club (Kohler, WI), the country's largest independent restaurant group Lettuce Entertain You Enterprises (Chicago, IL) and renowned Windsor Court Hotel (New Orleans, LA), among others. In 2012, Grimes started a four-year tenure as director of food and beverage/corporate chef at Marcus Theatres Corporation, overseeing the elevated culinary programs across 25 properties. Finally, in 2016, he partnered with noted businessman John Calamos, Sr., where he’s now at home combining his creativity, European training and restaurant opening expertise into Che Figata.
Opening in spring 2018 under Grime’s culinary expertise, Che Figata will offer guests something that truly stands apart in the dining landscape of the western suburbs.