Italian at the Core
Handmade pasta, seasonal ingredients, and wood-fired steaks anchor the menu — rich, unapologetic, and meant to be shared. This isn’t precious dining; it’s Italian food made for people who want to eat well and laugh louder.
Intro
Dēliz was born from a love of bold flavors and that dolce vita state of mind — where Italian passion meets Chicago nights.
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A Social State of Mind
The room hums with cocktails in hand, music that lingers, and a bar that doesn’t quiet down until you do. Dēliz isn’t just where you eat — it’s where the night finds its rhythm.
The
Press
Chicago press is already taking notice. From the live-fire kitchen to the steak-forward menu, we are being recognized for doing Italian differently, grounded in technique, sourcing, and restraint.
Rather than telling the story ourselves, we'll let you read it.
Rather than telling the story ourselves, we'll let you read it.
"Italian restaurants in Chicago often start with pasta. But Dēliz starts with steak. The new Bucktown restaurant builds its menu around live-fire cooking, with Midwest-sourced beef, charred seafood, and a short list of housemade pastas."
"Based on the heavy traffic Deliz has seen in its first week, the demand certainly seems to be there."
"The menu will feature premium steak cuts, including wagyu beef from Australia, as well as pastas and seafood."
"Italian steakhouse Dēliz is now open in the former Etta space. The restaurant, led by chef Jake Peterson, offers a selection of Midwest and Australian wagyu steaks, fresh pastas, and chilled seafood, plus reimagined cocktails like an espresso martini with cannoli-infused vodka."
Curious? Hungry Already? We Get It.
Tell us what’s on your mind.
We’re not open just yet, but if you’ve got questions, ideas, or just want to be first to know when the doors swing wide, drop us a line. For PR Inquiries, please email us at deliz@karrieleungpr.com
Thank you! We will be in touch soon!
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