The team from
Bin 36 are behind this contemporary River North trattoria. The menu features hand-made pasta (A Mano translates to "by hand"), wood-fired pizzas, antipasti and gelato (chef John Caputo honed his gelato skills at Chicago's Carpigiani's Frozen Dessert University before A Mano opened, and he installed a top-of-the-line gelato machine).
The menu features antipasti and salumi, plus wood-fired pizzas, handmade pasta and full-sized entrees such as a whole roasted fish of the day. Daily specials include rotisserie suckling pig (Mondays), Ligurian fish soup (Sundays) and lasagna Bolognese (Wednesdays). They enlisted the same firm who designed Bin to handle A Mano; the rustic, yet contemporary space features exposed brick and wrought iron, plus an expansive open kitchen.
