CHIReview
photo credit: Jack Li
Provaré
Included In
How much does Provaré want you to have a good time?
You’ll get complimentary Nyquil-size cups of one of their house cocktails as soon as you sit down.
The staff, jokes, laughs, and occasionally dances to a playlist that honors the greatness of ‘90s Usher and ‘00s Nelly.
There’s a speakeasy hidden behind some very convincing shelves.
Unless you’re dead inside or a robot not programmed to understand joy, something from the list above should sound fun. And while restaurants that focus so much on a vibe don’t always nail the food, Provaré's Italian and Creole menu is yet another reason you’ll have a blast at this West Town spot.
photo credit: Jack Li
photo credit: Provaré
photo credit: Provaré
photo credit: Jack Li
photo credit: Provaré
The menu is full of dishes that will make you demand silence from the table so you can have a private moment with your pasta. There are standouts like fried lobster tails, a chicken parmesan bucatini that only gets better as it sits in its sauce, and juicy lamb chops having a torrid affair with spicy charred corn. Handmade pastas are al dente, and the shellfish is so fresh it might have teleported from the ocean to your plate. Everything is swimming in a sauce whose recipe should be in someone’s will, or covered in seasoning that reminds you you’re alive—not, in fact, a robot whose programmer forgot to code for joy. Nothing here is restrained, and you won’t be either as you raise a glass of their boozy “Magnificent Mile” while “You Make Me Wanna” plays in the background.
photo credit: Jack Li
photo credit: Jack Li
photo credit: Jack Li
photo credit: Jack Li
photo credit: Jack Li
Provaré is busy (expect to see at least one giant mylar birthday balloon) but never chaotic. That 12-person party isn’t going to monopolize the entire staff, those complimentary shots don’t turn this place into a shitshow, and there’s a good chance the chef will take a moment to drop off plates and make sure you’re having a good time. The answer, of course, will be yes.
Food Rundown
photo credit: Jack Li
Spinach And Artichoke Dip
photo credit: Jack Li
Fried Lobster Tails
photo credit: Jack Li
Seafood Trio
photo credit: Jack Li
Lamb Chops
photo credit: Jack Li