As SOMOS Hospitality prepares to reveal UMMO – a contemporary Italian dining concept opening in the heart of River North at 22 West Hubbard St. – Chef/Partner Jose Sosa is pleased to present a contemporary Italian menu that promises to unlock the flavors of regional Italian cuisine in a stunning, artfully imagined space.
OpenTable bookings are now live, with limited reservations available starting Saturday, August 5.
Full reservations will be unlocked on the grand opening date of Friday, August 11.
Chef Sosa’s passion for Italian cuisine runs deep. Growing up in Michoacán, Mexico, his culinary journey was shaped by a childhood spent on his grandparents’ farm, instilling a deep work ethic and connection with nature.
These values are reflected in Sosa’s cooking today, which is centered around the highest quality, freshest ingredients available.
At 16, Sosa moved to Chicago and launched his culinary career at the time-honored Ambria and the Michelin-starred Boka restaurants.
In 2008, he joined Gibsons Restaurant Group, where he advanced into leadership roles until 2022.
Most recently serving as Executive Chef at Gibsons Italia, his love for Italian cooking flourished.
Now with the SOMOS team leading the culinary team at UMMO, Chef Sosa’s contemporary Italian cuisine represents both the unification of his passion for Italian culture and his dexterity as a culinary artist.
Traveling to Italy regularly, Sosa derives inspiration from the lively richness of each region’s culinary traditions, preparation techniques and native ingredients.
His offerings at UMMO celebrate the best of these regions, with a consistent thread woven throughout – simplicity.
Chef Sosa’s cuisine is reflected in a menu featuring globally traced, superior ingredients.
He sources quality, rare items from producers direct from Italy, the US, and other parts of the world.
They are fully expressed through fine, house-made pastas; decadent cheese and meat offerings; colorful farm-fresh vegetables; hearty proteins; delicate seafood selections; and more.
With antipasti, primi, secondi, and contorni, his menu changes frequently to reflect both of-the-moment seasonality and new discoveries.
Dolci are envisioned in partnership with award-winning Pastry Chef Jesús Escalera – respected worldwide for his skill and creativity.
In describing dishes that capture the essence of the UMMO dining experience, Chef Sosa points to an exciting selection that places his culinary creativity center stage.
Believing that the first bite of one’s meal sets the tone for all to follow, UMMO’s Antipasti feature a range of meats, cheeses, raw bar selections and more.
Chef Sosa’s current favorite is revealed in a dish that speaks to the heritage flavors of Puglia:
- Burrata. Time-honored traditions shine through in this rich, throaty antipasto. From Puglia, the creamy delight is paired with a 30-month-aged prosciutto that effortlessly melts on the palate. A Sicilian eggplant caponata adds a tangy counterpoint to the mellow richness of the burrata. The plate is drizzled with extra virgin olive oil, sourced from a family-owned business in the heart of Puglia, adding an earthy essence that beautifully binds the dish’s components. The true showstopper on the plate, however, is the final flourish – a touch of traditional balsamic meticulously crafted by Chef Sosa and Andrea Bezzecchi, UMMO’s balsamic producer at Aseita San Giacomo. Aged with both love and expertise, this balsamic infusion adds a sweet acidity that gracefully finishes the dish with a harmonious blend of tradition and innovation.
House-made pastas are at the cornerstone of Chef Sosa’s Primi section. Crafted by hand a la minute with Paolo Mariani 00 flour, he emphasizes two dishes predicted to become UMMO signatures.
Both celebrate the rich tapestry of Italian culinary culture while infusing them with contemporary flair.
- Bucatini with Octopus Ragu reimagines the classic Bolognese recipe. Instead of traditional veal and pork, Chef Sosa incorporates tender, braised octopus, creating a novel spin. This seafood-infused pasta is dressed in a robust sugo and concludes with a punchy Calabrian chili oil, merging the flavors of land and sea.
- Lasagna Asparagus Rotolo is a sophisticated testament to spring’s bounty. This unique dish features a pasta sheet artfully rolled with an asparagus ragu. Luxuriating in a robiola fonduta and crowned with Umbrian truffles, this dish brings the Italian countryside to life at every bite.
With live fire cooking central Chef Sosa’s protein preparation, most of the Secondi at UMMO are expertly prepared utilizing the restaurant’s wood burning oven.
Nothing will quite compare to:
- Wood-Fired 60-Day Dry-Aged Fiorentina Steak (to share). Venturing into UMMO’s world of meat dishes, this dish is promised to become the centerpiece. Aged in collaboration with Purely Meat Co., this cut testifies to Chef Sosa’s commitment of offering only the finest. The Fiorentina Steak, known for its T-bone structure and extraordinary marbling, is an Italian darling. At UMMO, the specialty cut undergoes a 60-day dry-aging process with beef meticulously selected for the program. After two months, the steak is cooked over a live wood fire, ensuring a beautifully seared crust with a tender, juicy interior. Accompanying the steak is an opulent bone marrow – its buttery texture a counterpoint to the hearty steak. For a bright, herbaceous contrast, the steak is served with a vibrant salsa verde. Lastly, a traditional Italian giardiniera lends a tangy, crunchy perkiness to the perfect bite.
- Wild Turbot. This seafood preparation presents another original take on age-old tradition. Chef Sosa ages the entire fish in-house before transferring it to a live flame. Seasoned wood gently sears the fish, with the final de-boning and presentation performed tableside. Paired with a bed of earthy green farro and immersed in a delicate broth of mussels, this dish embodies simple harmony.
- Contorni are not an afterthought at UMMO. Roasted Maitake Mushrooms are finished on the grill, a generous lacing of Wagyu fat imparting an unforgettable heft. The smoky, umami-filled mushrooms are crowned with a fonduta of Robiola, creamy goat’s cheese from Lombardia.
Dolci are non-negotiable. Under the creative hand of the world-revered Pastry Chef Jesús Escalera, guests are in for a sweet finish:
- Pomodoro e Basilico. Chef Escalera looked to Italy’s farming practices as inspiration for this dish, resulting in a dessert that is as technically innovative as it is pleasing. A playful reinterpretation of the traditional Pomodoro, this is a dessert that – in a stunning display of culinary artistry – mimics the shape and appearance of an actual tomato sculpted and transformed into a pastry. Constructed from a compote that captures the sweet and tart nuances of the fruit, it is paired with raspberries. The acidity of the berries accentuates the sweetness of the tomato compote, creating an effortless balance. Accompanying the dessert is afresh basil sorbet, finished with a drizzle of extra virgin olive oil from Puglia. A touch of vanilla and a dollop of tangy yogurt lends a refreshing finish.
- 22 W. Tiramisu. A fun twist on the iconic Italian classic, UMMO’s variation was created in collaboration with Sparrow Coffee. The dessert takes the shape of a coffee bean, an artistic nod to the integral role of coffee in the dessert, as well as UMMO’s own specially blended coffee from Sparrow. Within, guests will discover a dacquoise, a delicate layer of almond meringue providing a nutty sweetness that melds harmoniously with the robust coffee notes. Infused with coffee and amaretto, the dacquoise whispers traditional Tiramisu flavors, subtly spiked with the sweet, almond-like essence of Italian liqueur. A rich espresso ganache envelops the dessert. Intense, velvety, and imbued with the depth of UMMO’s own coffee blend, the ganache is a love letter to coffee enthusiasts everywhere.
- An Ode to Parmigiano. For those who prefer formaggio at the beginning or the end of their meal, Chef Sosa weaves a captivating culinary narrative with Parmigiano, opens the door to discovery of this exceptional cheese at various stages of maturation: 2, 3 and 6 years.
Beginning with the young, softer 2-year Parmigiano, a delightful essence of fresh milk permeates the palate, setting the stage for a sensory adventure.
Moving to the 3-year variety, a harmonious balance of sweetness and salinity greets the taste buds, leaving a lasting impression of nuanced complexity.
Finally, the 6-year selection boasts nutty undertones and a wonderfully crystalline texture that showcases the cheese’s maturation to perfection.
In parallel, Chef Sosa’s accompanying aged balsamic offerings mirror this concept, creating a sensory voyage through time and taste.
With a boutique wine program featuring producers predominantly from Italy, France, Spain and the U.S., guests of UMMO will have no shortage of pairing options throughout their meal.
Additionally, those seeking creative cocktails will enjoy an intriguing selection developed by Beverage Director James Van Der Bosch, previously a mixology lead at The Alinea Group.
At UMMO, the drinks are every bit as inventive as the dishes, with artistry and balance found in selections such as:
- Strawberry Cannoli. This cocktail showcases a triumphant blend of vodka and crème fraîche fat-washed curacao, echoing the luscious layers of its namesake dessert. The dominant strawberry notes are offset by creamy undertones, culminating in a unique egg white cocktail that is dusted with a fine strawberry powder. Each sip offers exploration of balance and refinement, reflecting meticulous attention to detail and a confident playfulness.
- Caprese Milk Punch. Van Der Bosch takes an herbaceous, basil-infused gin and marries it with a punchy mozzarella tincture and tomato juice. A layer of balsamic Demerara lends subtle complexity and unexpected depth. The drink is at once savory and subtly sweet, paying homage to the popular Italian salad. It’s a refreshing, boundary-pushing libation that makes a clear statement.
With every dish served, Chef Sosa aims to both nourish and share an exciting new narrative about Italian cuisine.
At UMMO, guests don’t just dine; they savor an extraordinary story – woven with passion, skill, and profound appreciation for the timeless flavors of Italy.
UMMO opens with limited bookings on August 5, and will unlock full reservations on August 11.
Hours are Sunday through Wednesday from 4 to 10 p.m.and Thursday through Saturday from 4 to 11 p.m.
Visit ummochicago.com for and follow at @ummochicago and @chefjosesosa.