Pizza Perfect: Passero Opens In Larger Arlington Heights Spot

ARLINGTON HEIGHTS, IL — Trattoria-inspired American restaurant Passero is open at its new location in the old California Pizza Kitchen Space. Just over two years after owner and chef Matt Peota's restaurant opened at 5 W. Campbell Street, it has moved to 3 S. Evergreen Avenue and includes a larger 100-seat dining room with an adjacent Chef’s Table (requested by reservation), hand tossed pizzas and pastas crafted by new chef Joe Dellacroce and Peota, a beautiful bar, a focus on local artistry and more, according to a news release sent to Patch.

The popular Arlington Heights restaurant opened its new doors at 3 p.m. Thursday, and within the coming month will also feature new Nightly Features.

“Myself and my wife Rikki are elated to open our new, larger Passero which we have poured our hearts and creativity into for months," Peota said, in the release. "Passero translates to 'sparrow' in Italian, and like the sparrow, this neighborhood eatery symbolizes joy, innovation and hard work."

Peota added that the Passero team and their new addition, Chef Joe Dellacroce, have worked closely to develop an "incredible winter menu."

Chef Dellacroce is formerly the Executive Chef at Lettuce Entertain You’s famed Italian restaurant Antico Posto, according to the news release.

"We hope the residents of Arlington Heights and surrounding areas will continue to enjoy Passero’s staples plus our new dishes,” Peota said, in the release.

Menu

According to the release, the two "pizza masterminds" Dellacroce and Peota created a perfectly crispy, charred brick oven crust using organic Bianco DiNapoli tomatoes and house made, hand stretched mozzarella. The pizza dough is cold fermented 36 hours and cooked at 800 degrees in the unique gas and wood fired oven. Pizza toppings include local and sourced uniquely ingredients from Italy, plus homemade sausages and meatballs.

Chef-inspired pizzas include:

• Spicy Sicilian — local fennel sausage, fontina cheese, pickled cherry bomb peppers, garlic
• 'Shroomin — wild mushrooms, mascarpone-truffle cream, fresh mozzarella, lemon, arugula
• (Sunday Brunch) Carbonara Pizza — Beeler’s bacon, fingerling potatoes, fontina cheese, farm fresh egg, chives

More homemade selections:

• Pasta (including Chestnut Gnocchi)
• Antipasta (including house made Wisconsin Beer Cheddar soup)
• Sandwiches (including the Braised Short Rib Melt)
• The bar at Passero — A carefully procured wine list and ever changing cocktails developed by Beverage Manager, Jaime Rovira.
• Upcoming new Nightly Features — Monday: Slagel Farm Double Cheeseburger; Tuesday: Homemade Buratta Ravioli; Wednesday: Pork Milanese; Thursday: Wood Roasted Chicken and Waffles; Friday: Seafood Diavola; Saturday: Prime NY Strip Steak; Sunday: Braciole with Hand-rolled Cavatelli.

Art:

According to the release, Passero’s modern rustic atmosphere is paired with a lively mix of oldies and indie rock music and adorned with local pieces from nearby artists. St. Charles’ artist Julie Helland, has beautified the restaurant with over 500 hand-painted sparrows, fitting wholly with the restaurant’s name. Passero’s dining tables and wood logs at the host stand were also made locally.

Coming up:

Passero enthusiasts can look forward to upcoming pizza and cocktail classes, and wine and beer
dinners with the first Pizza-Making Class kicking off on Jan. 26. The restaurant will also offer
brunch on Sundays and beginning in March with live Reggae music. An enclosed patio is also set to
open this Spring.

Hours:

Sunday brunch will begin Sunday, December 15.

Hours include 4 p.m. to 10 p.m. Monday, 11:30 a.m. to 9 p.m. Tuesday and Thursday, 11:30 a.m. to 10 p.m. Friday, 12 p.m. to 10 p.m. Saturday, and 10:30 a.m. to 8 p.m. Sunday.

Reservations can be made by calling the restaurant at 224-857-8900, or on Open Table. For more information, visit eatpassero.com and @passeroah on Facebook and Instagram.