Cuisines and Dishes at Volo Restaurant Wine Bar:
- American
Volo Restaurant Wine Bar
2008 W Roscoe St,
Chicago
IL
60618
volorestaurant.com (773) 348-4600
Menu for Volo Restaurant Wine Bar
Menu for Volo Restaurant Wine Bar provided by Allmenus.com
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Dining options for Volo Restaurant Wine Bar
Ratings and Reviews for Volo Restaurant Wine Bar
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May 08 2012
Kat S. via Yelp
I was really excited to go try Volo with their new menu and redesign. Unfortunately, it wasn't for the better. The dishes were so laughably small that we...read more
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Apr 12 2012
Christina G. via Yelp
Nothing too special about this place. I reserved a table at 9:15 and I was glad that I did. We walked in, and one super teeny, super crowded table next to...read more
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Mar 31 2012
Rebecca W. via Yelp
Ick!!! I was excited to go there tonight- we went in, maybe a little on the later end (10)- the waitress told us the kitchen was still open. When I ordered...read more
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Mar 02 2009
SashaDog7 via Citysearch
I wanted to like this place based on my friends positive reviews but our table of four visit ended up costing $260 before tip for ...read more
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Jan 15 2009
via Citysearch
This place gets five stars for the wine list and cheese plate alone. Great upscale casual dining and Tuesdays are half price wine ...read more
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Apr 20 2008
edward1171 via Citysearch
The food and wine where killer. The environment was a bit loud and you are elbow to elbow with the adjacent tables. The dishes are...read more
From Citysearch
The Scene
Small, granite-topped tables take up most of the room, making it best for couples or little groups. The dark brown walls, dim lighting, minimalist decor and velvet curtains keep the place modern, yet intimate. A bar shares the main dining room because space is limited, but customers never feel cramped.
The Food
Chef Stephen Dunne (mk, Spago, Rubicon) pairs tapas dishes such as duck confit and steak tartare with specific wine flights to take the guesswork out of choosing the right wine with your meal. The bubbly flight, which includes samples of Cava wine and champagne, and the food-loving flight, make perfect companions to the delicately seared halibut and rare sliced beef with fennel, shaved fennel and spicy greens. The true stars are the melts-in-your-mouth mussels floating in a garlic, butter and white wine sauce and the ahi tuna tataki served with marinated anchovies.
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