Tony Mantuano and Joe Maddon's Restaurant Opens Near Chicago's Wrigley Field | Sapore magazine
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Tony Mantuano and Joe Maddon's Restaurant Opens Near Chicago's Wrigley Field

May 17, 2019 Industry News
Industry News

Multi-James Beard Award-winning Chef-Partner Tony Mantuano and Cubs Manager Joe Maddon announced that “Maddon’s Post,” a modern, all-day Italian and Polish-inspired restaurant, opened Tuesday, May 14 at 4:30 p.m. for dinner service. Located just steps from Chicago’s historic Wrigley Field (1119 Waveland Avenue), Maddon’s Post brings playful, heartfelt dishes shaped by Mantuano and Maddon's first generation heritages, plus approachable global wines, and family friendly brunch to the heart of the growing Lakeview neighborhood.

“All bias aside, Maddon’s Post is truly a world-class restaurant, backed by a top-notch hospitality team,” says Maddon. “It’s so much more than a destination for baseball fans—we've created an atmosphere that embraces the neighborhood, where you can enjoy some handmade pasta, grab a great glass of wine after work, or bring the family for weekend brunch, all year round.”

Drawing from Chef Tony's Italian heritage and Maddon’s Polish roots, Maddon’s Post Executive Chef Aaron Thebault (Girl & The Goat, BOKA) and Mantuano have re-created an array of storied dishes, inspired by memories from Maddon's childhood, like hand-folded pierogi. Look for the traditional Polish dumpling in varieties like Pork and Sauerkraut with pickled mustard seeds and apple, and Potato Dumplings topped with crème fraîche, trout roe and fresh dill. Mantuano's internationally renowned expertise in Italian cuisine can also be experienced through freshly made pastas and oven-fired pizzas, made with the restaurant’s dual wood-burning ovens. For dessert, the restaurant has reimagined a beloved Polish pastry, the paczki, by incorporating chocolate into the dough and filling each sugar-dusted doughnut with strawberry cream and peanut butter & banana.

“Translating Joe’s childhood food memories into dishes that would make sense for our restaurant was such a fun challenge,” says Mantuano. “If you think about it, pierogi and ravioli aren’t really so different, and just like we source only the best flours, cheeses, and produce for creating our pastas and Italian dishes, we made sure to get the most authentic ingredients for our Polish inspired recipes. We spent a ton of time exploring the markets on 63rd street to make sure we got it right."

Designed by fc STUDIO inc., Maddon’s Post spans two floors and 7,400 square feet and brings to life the spirited soul of Chicago’s rich history. The focal point of the expansive first-floor dining room is the open-concept kitchen, where guests can observe the culinary team in action, creating made-from-scratch pastas and wood-fired pizzas in the restaurant’s custom, dual-hearth. Tucked behind the lively bar and main dining area resides a relaxed family parlor, complete with plush booths great for accommodating groups and families. Upstairs features The Flamingo Room, a swanky Deco-era bar with expansive open-air patio and concealed private dining room, which is a subtle nod to the local supper club Maddon’s father would take him to in his hometown of Hazleton, Pennsylvania as a child. From vibrant textiles to a splash of Joe’s favorite color, pink, in the men’s bathroom, Maddon’s Post displays design elements and personal touches of Joe Maddon throughout the elegantly modern restaurant.

On weekends, Maddon’s Post offers brunch in a bright and welcoming family friendly atmosphere. The menu features both Italian and Polish-inspired twists on traditional brunch fare like crispy potato pancakes with sour cream and applesauce, orange-zested blueberry pierogi filled with mascarpone cheese and creamy polenta topped with tomato-braised brisket and a poached egg.

Mantuano and Maddon have designed Maddon’s Post to be a year-round destination for the neighborhood, especially for parents, kids and large groups on Chicago’s North Side. Maddon’s Post offers a designated kids menu with hand-crafted pappardelle with a choice of butter or red sauce, and melty grilled cheese sandwiches with house-made frites.

“Just like how baseball is more than just a sport to so many people, a restaurant is more than just somewhere to eat food,” says Maddon. “I hope Maddon’s Post will in time become a part of people’s family traditions, a place they look forward to coming together and enjoying each other's company, the same way they come to Wrigley Field, only instead of peanuts and popcorn, they’re bonding over an excellent meal."

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.