From the team behind One Off Hospitality Group, Nico Osteria brings Italian seafood to Chicago’s Gold Coast neighborhood. Nico Osteria at Thompson Chicago delivers a warm and inviting dining experience for hotel guests and local diners alike, offering breakfast, lunch and dinner, daily. The dining room lends an elegant welcoming backdrop for Chef Erling Wu-Bower’s house-made pasta and impeccable seafood, whereas Salone Nico provides a casual, yet refined, bar setting for his rustic fare.
The daily changing menu utilizes pristine product prepared to showcase the farmers and fishermen’s bounty, and carries over to private dining, catering, banquets and in-room dining.
Nico Osteria’s chef de cuisine and 2015 James Beard Foundation “Best Chef: Great Lakes” nominee, Erling Wu-Bower’s focus and intensity has driven him to great creative heights in his pursuit of invoking the spirit of coastal Italy in the states. Wu-Bower started his culinary career under Chef Paul Kahan’s tutelage, and has worked with One Off ever since.
Leigh Omilinsky considers Italy her first love, making Nico Osteria a natural fit. Growing up in Chicago’s north suburbs, her childhood dream of becoming a jazz piano player quickly changed after a pivotal crème brulee experience at San Francisco’s Top of the Mark restaurant. Stunned by its simplicity and delivery of flavor, at the ripe age 10 years old she stumbled upon her passion and pastry philosophy
A seasoned hospitality vet with nearly two-decades of restaurant and hotel experience, Nathaniel Brethold owes his position as Nico Osteria’s General Manager to a chance encounter with One Off Hospitality Partner and Owner, Donnie Madia.
The One Off Family
Meet Nico Osteria's Managing Partners