Tony's Paisans Ristorante Italiano

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Owner Tony Maniscalco is proud of what he calls the upscale-but-relaxed environment of his Italian restaurant and lounge. The kitchen features a wide selection of pastas, including Rigatoni con Quattro Formaggi and the spicy Gamberi alla Diavolo, made with gulf shrimp, smoked chipotle pepper and tomato sauce, as well as plenty of veal dishes like scaloppine ortalano and osso buco. The son of Italian immigrants, Tony's has his mother Angie helping out by making homemade bread daily. A separate mahogony paneled, cigar-friendly piano lounge, too. An Italian market section should open by the end of summer 2007.