Interesting Leap Year Statistics:

Percent of the population born on leap day (February 29th) – 0.274%
Number of people worldwide born on February 29th – 4,791,239
Number of babies born on February 29th in the U.S. – 10,800

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If your birthday falls on February 29, you win!! Visit any participating Phil Stefani Signature Restaurant on your birthday, show a valid ID, and this special dining deal is yours!

FREE Entrée for anyone born on Feb. 29!

Navy Pier Bonus: Everyone that dines at Riva Crab House on Feb. 29, will receive 29% off any dessert purchase. 

Participation Locations:

Phil Stefani’s 437 Rush
437 N. Rush St.
Chicago, IL
312.222.0101

Riva Crab House on Navy Pier
700 E. Grand Ave.
Chicago, IL
312.644.7482

Tuscany Taylor
1014 W. Taylor St.
Chicago, IL
312.829.1990

Tuscany Oak Brook
1415 W. 22nd St.
Oak Brook, IL
630.990.1993

Tuscany Wheeling
550 S. Milwaukee Ave.
Wheeling, IL
847.465.9988

The Crystal Gardens at Navy Pier is the best NYE Venue In The City!   From the same group that brought you NYE at The Crystal Gardens for the last five years comes the biggest scene and be seen party of 2012!

NAVY PIER

Saturday | December 31 | 9pm-2am

Tickets start at $110, but will increase in price if you don’t act now.

This event sold out by December 1st last year.

DJ Jordan V & DJ J-Donn

[Spinning all your favorite mainstream music]

To purchase tickets visit:

www.crystalgardensNYE.com

For VIP TICKETS, table reservations & more information call 312-560-4422 or email crystalgardensNYE@gmail.com

Photo Credit: Nick Ulivieri Photography

TICKETS INCLUDE

Full premium open bar from 9pm-2am

Over 20 bars (so no long wait for drinks)
Champagne toast at Midnight
Everyone handed a specialty cocktail upon entry
Red carpet step & repeat photo opportunity
Hors d’oeuvres catered by Phil Stefani Signature Events
Private terrace to watch the fireworks
Party favors and Noisemakers
NYE countdown on Navy Pier ferris wheel
Coat check service available
Official after-party wristbands included
20 extra bathrooms

FAQ

Yes, tickets will Sell Out!
Yes, ticket prices will increase as more are sold…BUY NOW to lock in the lowest price!
Doors will Open at 8:30 pm
There will be two entrances to ensure quick entry
There will be two coat checks
Yes, we have a hotel deal set up TBD
Yes, valet parking is available
You must be 21+ with ID to enter
NO refunds will be given!

GET YOUR TICKETS TODAY

For more Information email crystalgardensnye@gmail.com or call 312.560.4422

The Crystal Gardens is located at 700 East Grand Ave. – Mezzanine Level – Chicago. Click here for a map and directions.

Follow us at

for New Year’s Eve 2012 Giveaways!

It’s been a great summer! Thanks for enjoying the beautiful weather with us. Summer may be coming to an end, but we have plenty of great activities in store for this Fall! The kick-off of football season, Chicago Gourmet in Millennium Park, Oktoberfest at Navy Pier and much more! Stay tuned for updates…

The following locations will be closed on Sunday, September 4 and Monday, September 5

• Tuscany Taylor
• Tuscany Oak Brook
• Tuscany Cafe at 77 W. Wacker
• Phil Stefani’s 437 Rush

Tuscany Wheeling will be open on Sunday, September 4 and closed on Monday, September 5.

The following locations are open all weekend long. Come join us for your end of summer celebrations!

• Riva Crab House at Navy Pier
• LandShark Beer Garden at Navy Pier
• Castaways at North Avenue Beach
• Harborside International Golf Course
• Chango Loco in the Crystal Gardens on Navy Pier

Enjoy your Labor Day Holiday!

The Original Stefani's

When Phil Stefani and his Uncle Lino opened their first restaurant in 1980, they—of course—knew that the success of their enterprise would depend on the life blood of any Italian restaurant: pasta.

So, they went to the source: Italy. Enter Luigi Pedretti. He brought the recipes, helped buy the machines and set up the kitchen at the original Stefani’s restaurant.

While he was working to set Stefani’s culinary program on a foundation that still holds strong and true today, he began to teach the pasta-making process to a young employee, Luis Loza (below). Twenty-two-years-old at the time, Loza learned. And worked. And stayed. Today, he works at Stefani’s corporate kitchen to create the lion’s share of the pasta used across Stefani’s dining ventures–and has been doing so for 22 years now.

“[Pedretti] put Stefani’s right at the top as soon as he got here, especially in regard to fresh, traditionally-made pasta,” remembers Loza. “He eventually went back to Italy, and that’s when [Stefani's Executive Chef] Claudio [Ulivieri] became our head chef and decades later, here we are.”

Now 44 years of age with 22 years under his belt at Stefani’s, Loza has a unique perspective on the leader of Stefani’s culinary world, Ulivieri–all the way back to working at the original Stefani’s together.

“He’s a very smart guy, creates good recipes and is a very good chef. He likes to make new things and is full of ideas. At work, he’s tough; outside of work, he’s a very nice guy.

“In my position, working with and understanding a number of different chefs, what they expect from their pasta is very important,” continues Loza. “I work with the chefs and Claudio when they need something specific and this is a company that’s not afraid to innovate. If you make something new, and it’s good, they’ll use it.

“[The chefs] might say, ‘Try this,’ or ‘Why didn’t you do this?’ But, if it works, they’ll use it.” And they do:

One Pasta Man; 40 Kinds of Pasta

Loza knows the making of fresh pasta like you know how to take a shower in the morning, but it’s not a static thing. As seen above, he makes many different types of pasta on a regular basis. He’s regularly challenged to innovate, create and adapt to the varying demands of Stefani’s various restaurants and chefs.

“If you see pasta on almost any Stefani’s menu, we’re making that here,” says Loza, of the 10,000-sq.-ft. kitchen where he spends his days. “Each chef is different and I work closely with all of them.

“I make seven different pastas for the Tuscany restaurants; three at Riva Crab House; and two at 437 Rush, where [Executive] Chef [Federico Commachio] makes his own pasta, too. He insists on using only the best ingredients and so do we.”

All of this is done under the daily tutelage of executive chef Daniel Vogel, who oversees the entire 10,000-sq.-ft. facility. Of this sustenance-producing behemoth kitchen, Vogel says, “It’s a kitchen, but since we supply other kitchens, we are planning at least two days out.”

Timing is important; so is the capability to handle volume without sacrificing the product, says Vogel.

“It’s about keeping quality right at the top while still doing volume. I think of it like this, we just did a party for 700 people on Friday. In a restaurant, that takes them two hours. We did it in 20 minutes.”

Working fast and with precision is crucial to the Stefani Corporate Events & Catering team, but remember the 20 minutes mentioned above is possible because of 30-plus years worth of dedication to an ideal by chef after chef, employee after employee. Those 700 people were served and made happy, at least in part, by the 22 years worth of work and dedication given to this company by invaluable people (not employees, people) like Luis Loza.

Thank you, Luis, for your decades of service and to our customers, next time you take a fork full of pasta down at one of our restaurants, or events, smile and think of Loza–a man who lives for pasta.

Fresh Pasta

Luiz Loza--Stefani's Pasta Man

Luiz Loza

Weights & Measures

So Many Pastas, So Little Time

Luiz Loza--Pasta Man

Stefani's Pasta Team

Pasta in Sheets

Fresh, Fresh Pasta

It’s summer and flip-flops, shorts and swimwear are on full display along Chicago’s beloved Lakeshore Trail. Seems like a good time to pose a question: did you know Riva Crab House at Navy Pier does casual? Yes, we do.

Sometimes you want to kick back, be casual. We understand that and it’s why we encourage a hang-out-all-day mentality at Riva Cafe. Mix that in with a relaxed dress code and laid-back staffers, and what you get is an island of fun and relaxation right in the middle of one of the busiest visitor destinations in the country, Navy Pier.

Take a look at some of the casual fare at Riva Cafe:

In an ode to casual-ness, here are a few of our favorite decidedly non-formal activities:

LandShark Beer Garden

Providing good times daily at Navy Pier and doing so in a casual way (the best way!), this perennial favorite has near-daily entertainment options like the ALL STAR Spectacular and fast-talking MC’s that keep things livened up. It’s also got it’s own signature beer, LandShark Lager, of course! And a take-out window (table service also available) serving pizza brats and burgers. Follow them on twitter at @bestbeergarden.

Bobby’s Bike Hike

This fun but classy Chicago bike touring company has been a favorite since its inception in 2002. They’ll work to accommodate almost any request, from group rides to custom tours–and handle their business professionally without taking away from the fun of exploring Chicago on two wheels. Ask about their “Urban Adventures” for some one-of-a-kind ways to see Chicago. Find Bobby’s Bike Hike on Facebook.

Shoreline Cruises

A great partner of ours here at Navy Pier, Shoreline Sightseeing is behind a number of the best water transportation and entertainment options in Chicago. Architecture cruises (day and night), skyline tours, fireworks cruises and water taxis are all part of what they offer. You can nail down your on-the-water plans with Shoreline’s new iPhone and iPad app, which lets you buy tickets, store photos and more.

Tuscany on Taylor

This Easter Sunday, enjoy an Italian twist on classic brunch items, along with the option to select off our regular menu.

Brunch Menu available from 11am – 2pm
Regular dinner menu only starts at 2pm

» View Easter Brunch Menu

www.TuscanyChicago.com

To reserve, call 312.829.1990 or visit OpenTable

Tuscany in Oak Brook

This Easter treat your family to a delicious meal at Tuscany Oak Brook. We Will Be Offering Our Regular Menu Along With Delicious Chef Specials.

Easter Sunday Hours: 12pm-9pm

www.TuscanyChicago.com

To reserve, call 630.990.1993 or visit OpenTable

Tuscany in Wheeling

Come and enjoy an Easter brunch at Tuscany Wheeling. Executive Chef Bolla Loza will feature six different stations; Breakfast, Omelet, Seafood, Carving, Italian & Dessert. Coffee, Tea, Soda and Mimosas are all included.

Adults: $34.95 ++
Children (10 & under): $17.95++

Brunch: 10am-3pm
Regular dinner menu starts at 4pm.

www.TuscanyChicago.com

To reserve, call 847.465.9988 or visit OpenTable

Only Eighteen Chicago-area restaurants are to receive the “Ospitalita Italiana Seal” an honor recognizing their authenticity and culinary contributions to Italian culture, and Phil Stefani’s 437 Rush was among the selections. A dinner event is to be held on Thursday, March 17 (marking the 150th anniversary of the unification of Italy) at the National Italian American Sports Hall of Fame, 1431 W. Taylor St., in Little Italy. For additional details, please visit the ABC7 Chicago website.

Phil Stefani Signature Restaurants is excited to announce Celebrated Chefs Week

March 4^th – 13^st in support of Children’s Memorial Hospital

Celebrated Chefs is an exclusive dining program that partners with the area’s top restaurants to raise money for non-profit organizations.  Enrollment is free and members receive a complimentary cookbook featuring recipes from Tuscany, Phil Stefani’s 437 Rush, and Riva Crabhouse on Navy Pier.

As a special engagement during the week of March 4 – 13, guest will have the opportunity to enroll in the free Celebrated Chefs program and receive a free cookbook.   Plus – you will lend your support to Chicago’s Children’s Memorial Hospital.  Every time you dine with us or any other participating restaurant, 5% of your bill will automatically be donated to Children’s Memorial!  So come out to the restaurant during this special week to enjoy a fabulous meal and receive your free Celebrated Chefs cookbook and membership!

Last Friday marked the kick-off of the fourth annual Chicago Restaurant Week.  This celebration of Chicago restaurants and chefs has grown immensely from its small beginnings back in 2008.  Now featuring over 200 of Chicago’s finest restaurants, it’s a week that all foodies in Chicago look forward to.

Phil Stefani’s 437 Rush, Riva Crab House and Tuscany on Taylor have been a part of CRW since the beginning.  We are thrilled to see how far the program has grown and we’re excited that this city-wide event allows us to showcase our food and service at an affordable price.

Chicago Tribune food critic, Phil Vettel, stopped by Phil Stefani’s 437 Rush for lunch to preview our menu.  His column details his thoughts about his lunch, as well as Chicago Restaurant Week in general.  Follow the link to read the full article. http://www.chicagotribune.com/entertainment/dining/ct-live-0219-sat-restaurant-week-20110218,0,253971.column

Happy eating!

The 2011 Chicago Auto Show starts on Friday, February 11 and runs through Sunday, February 20.  After touring the 1.2 million square feet McCormick Place show floor, bring your appetite to a Phil Stefani Signature Restaurant.

Simply present your Chicago Auto Show ticket at any participating restaurant and you’ll receive 20% off all food purchases. 

Participating locations include:

Phil Stefani’s 437 Rush | 437 N. Rush St. | Chicago, IL 60611 | 312-222-0101

Riva Crab House Navy Pier | 700 E. Grand Ave. | Chicago, IL 60611 | 312-644-7482

Tuscany on Taylor Street | 1014 W. Taylor St. | Chicago, IL 60607 | 312-829-1990

Tuscany Oak Brook | 1415 W. 22nd St. | Oak Brook, IL 60521 | 630-990-1993

Tuscany Wheeling | 550 S. Milwaukee Ave. | Wheeling, IL 60090 | 847-465-9988

One discount per table. Alcohol not included. Offer valid February 11 – February 20, 2011. Not valid on Valentine’s Day. Cannot be combined with any other offer. May not be redeemed at Tavern on Rush. You can book your reservation at www.OpenTable.com. If you’d like more information, visit www.StefaniRestaurants.com.