Chef Anthony Compagni strives to awaken the senses with creative recipes both old and new and is uncompromising on quality.
We utilize seasonal ingredients sourced both locally and internationally. We continuously seek the finest selection of local and organically grown produce. We also obtain naturally raised chicken, pork, beef, lamb and veal to provide foods free of antibiotics, hormones and pesticides.
Benvenuti’s pasta is handmade daily in-house from the finest Italian wheat.
Our desserts are made from scratch every morning and feature traditional offerings as well as delectable creations from our pastry chefs Celisse Compagni and Caleb Shepard.
Benvenuti’s houses one of the largest wine collections in the Midwest. With over 250 bottles to choose from, guests are sure to find something they love or an opportunity to try something new. We offer many boutique wines crafted in small batches at quaint Italian and Napa Wineries. We also feature a collection of handcrafted cocktails, utilizing many Italian aperitifs and digestifs!