GUIDO'S CHICAGO MEAT & DELI

Thin-sliced roast beef simmered in au jus, sweet peppers or hot giardiniera, on a crusty Italian roll. Dipped, the Chicago way.

Prosciutto, soppressata, mortadella, provolone, and olive salad on sesame-seeded round. Pressed warm.

Hand-rolled pasta layered with beef-and-pork ragù, béchamel, and a four-cheese finish. Baked in the pan it's served in.

Tonnarelli, guanciale, egg yolk, Pecorino Romano, and cracked pepper. No cream, ever.

Wood-fired, San Marzano tomato, fior di latte mozzarella, basil, olive oil. The pizza we'd eat every day.

Pounded chicken breast, breadcrumb crust, marinara, fresh mozzarella, and a side of rigatoni.

Veal topped with prosciutto and sage, deglazed with white wine, finished with lemon and spinach.

Layered eggplant, marinara, and mozzarella, baked until the edges crackle. Vegetarian.

Espresso-soaked savoiardi, mascarpone cream, and a heavy hand of cocoa. Joe's mother's recipe, unchanged.

Crisp shells filled to order with sweet ricotta, candied orange, and pistachio crumble.

A scoop of house pistachio gelato drowned in a fresh shot of espresso. Eat fast.

Vanilla bean cream set just so, with a pour of warm amaretto cherry compote.

Pulled short and dark, the way it's done in Naples. Ask for a cube of sugar.

Double-shot espresso, micro-foamed milk, and a dusting of cocoa. After 11am only — we have rules.

Gin, Campari, sweet vermouth, and an orange peel. Stirred, not shaken, served over one big cube.

Tuscan Chianti, medium-bodied, cherry and leather. Pairs with everything on the menu.

Sparkling mineral water, chilled. The correct companion to a long lunch.

Sparkling water with your choice of blood orange, elderflower, or tart cherry syrup.