The folks behind Gibsons Bar & Steakhouse and Hugo's Frog Bar have brought on former Carlucci chef John Coletta to oversee the kitchen at their River North wine bar concept. No white tablecloths here; the room is more urban with touches like reclaimed tile and rustic wood to give it a more aged feel. The menu features "piatinni" small plates of Italian dishes, artisanal cheeses, and meats cured in-house by Coletta. There's a salumeria station in the dining room where the chefs slice the meats and cheeses to order, and the main kitchen is also open. Wines by the glass are served in quartinos, carafes that hold about a quarter of a liter (about a glass and a half).