Munno

The story

Munno in Uptown, Chicago: Roman-Style Pizza and Italian Pasta

Munno is an Italian kitchen and Roman-style pizzeria at 4656 N Clark Street in Uptown, Chicago. It holds a 2026 Michelin Bib Gourmand for good quality, good value cooking.

Chef Adam Weisell's Roman training

Chef Adam Weisell grew up in Rome, and the first dish he learned to make was pasta alla carbonara, which remains on the menu. He cooked in New York, then ran the kitchen at Aurora in Brooklyn and at 54 Mint in San Francisco. After moving to Chicago he taught at Eataly's La Scoula before opening his own pizzeria, L'Aventino, and later taking over Munno.

Pizza and pasta from the deck oven

Michelin's inspectors describe the pizzas as puffy, charred Roman-style pies cooked in electric deck ovens, with a bubbly, crisp edge. The diavola sbagliata, topped with spicy salami, spicy honey and smoked scamorza, is a favorite. The pastas are made in house, including tagliatelle with basil pesto, ravioli filled with roasted eggplant, and squid ink spaghetti with clams and white wine.

A simple room and a spirit-free bar

The dining room is unfussy and often full, so the focus stays on the food. The bar pours Italian-style spritzes and Negronis, with a separate list of spirit-free versions. For dessert, the menu lists tiramisu, a dark chocolate budino served with whipped cream at the table, and an apple torta made with olive oil.