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 Bill Montagne'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.
Growing up in a family of chefs made Bill Montagne's passion for cooking inevitable. His love of the kitchen began at an early age where he often found himself cooking for family gatherings alongside relatives who had honed their skills in restaurants like the famed Commander’s Palace in New Orleans. Early exposure to flavors, technique and passion for food led Montagne to various restaurant jobs throughout high school and ultimately to the New England Culinary Institute in Montpelier, Vermont, where he graduated in 2004.
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