Owners Bruno and Melissa Abate opened Follia to bring a taste of Milan to Chicago – and that was a lucky move for the West Loop, which has since been able to dine on the restaurant's homemade pasta, soup and other dishes.

Decorated in blue and green to create an oceanic effect, Follia's walls are covered in glass mosaic tiles, and work from new clothing designers is showcased each month in the restaurant's front windows.

The decor may be fancy, but the food is hearty and fairly fuss-free. Follia serves more than half a dozen types of thin-crust pizza – ranging from a simple margherita pizza to a white pizza with mozzarella, gorgonzola, fresh tomatoes and mushrooms – and several rich veal, steak and fish dishes.

Its entrees contain homemade pasta, including fresh linguine, gnocchi and tortelli, mixed with scallops, asparagus and tomato, pesto and other sauces.

Average cost: $21-$30

Centerstage Reviewer: Erin Brereton