The dining room at night, a candle lit on every table

Osteria Lume

Handmade pasta in Logan Square. Tuesday to Sunday from 5 PM, with the bar kept for walk-ins.

Book a table

Every afternoon at three, Marta rolls the pasta you'll eat tonight. At five we light the candles and open the door.

Marta rolling a sheet of egg pasta with a long pin

Pappardelle with herbs on a wooden table

Forty seats at tables and twelve at the bar. Tables open 30 days ahead, at 10 AM.

The pasta board

Today's pasta changes with the day. Monday we're closed and the dough rests.

TuesdayPici all'aglionehand-rolled thick spaghetti, Tuscan garlic and tomato$21
WednesdayTortelli di ricotta e spinacibutter, sage, Parmigiano$24
ThursdayMaltagliati al ragù biancopork and fennel ragù, no tomato, pecorino$24
FridayTagliolini al granchioblue crab, lemon, Calabrian chili$29
SaturdayLasagne verde alla bolognesespinach sheets, ragù, béchamel, one tray of sixteen$27
SundayRavioli della domenicabraised beef, the Sunday sugo$25

Book a table

Choose the guests and the night, and see what's open across our three seatings. The menu sits beside it, with filters for what you can and can't eat.

The menu tonight

Focaccia7Ligurian olive oil, rosemary, flaky saltVegetarianDairy-free
Arancini13saffron risotto, fontina, three piecesVegetarian
Burrata17roasted delicata squash, toasted hazelnuts, sabaVegetarianGluten-free optionContains nuts
Vitello tonnato18cold roast veal, tuna sauce, capers, celery leafGluten-free optionDairy-free
Radicchio and pear15gorgonzola dolce, candied walnuts, aged balsamicVegetarianGluten-free optionContains nuts
Polpette16beef and pork meatballs in sugo, pecorino

Tonnarelli cacio e pepe22pecorino Romano, toasted black pepperVegetarianGluten-free option
Agnolotti del plin26veal and pork, brown butter, sage, 24-month Parmigiano
Pappardelle al cinghiale27wild boar ragù, juniper, red wineGluten-free optionDairy-free
Bucatini all'amatriciana23guanciale, San Marzano tomato, pecorinoGluten-free option
Trofie al pesto22Genovese basil, pine nuts, green beans, potatoVegetarianContains nuts
Cappellacci di zucca25roasted squash, crushed amaretti, brown butterVegetarianContains nuts
Gnocchi alla sorrentina21tomato, fior di latte, basil, baked in the panVegetarian

Pollo al mattone34half chicken under a brick, salsa verde, lemonGluten-free optionDairy-free
Branzino38whole roasted, fennel, Castelvetrano olivesGluten-free optionDairy-free
Brasato al Barolo39short rib braised in Barolo, soft polentaGluten-free option
Melanzane alla parmigiana26layered eggplant, tomato, mozzarella, basilVegetarianGluten-free option
Bistecca for two9832 oz dry-aged ribeye, rosemary potatoes, arugulaGluten-free optionDairy-free

Tiramisù12mascarpone, espresso, savoiardi baked hereVegetarian
Panna cotta11vanilla bean, Concord grapeVegetarianGluten-free option
Torta della nonna12lemon custard tart, pine nutsVegetarianContains nuts
Affogato9fior di latte gelato, a shot of espressoVegetarianGluten-free option
Blood orange sorbetto8made here, no dairyVegetarianGluten-free optionDairy-free

Gluten-free dough is rice and corn, cooked in its own pot, $3 more. Prices in dollars.

Agnolotti del plin glossy with brown butter and sage — Agnolotti del plin
veal and pork, pinched by hand, brown butter, sage
$26
See the menu

Agnolotti del plin
veal and pork, pinched by hand, brown butter, sage
$26
See the menu

A slice of tiramisù dusted with cocoa beside an espresso — Tiramisù
mascarpone, espresso, savoiardi we bake ourselves
$12
Book a table

Tiramisù
mascarpone, espresso, savoiardi we bake ourselves
$12
Book a table

Midweek, and more

The bar at Lume with bottles on wooden shelves

Tuesday and Wednesday

Pasta night$32any pasta on the menu and a glass of house wine
Wine dinners$68 to $165one a month on a weeknight, at long tables

Weekends

Sunday pasta class$9510 AM, ten people, plin and tagliatelle, lunch after
Lasagne verde$27Saturdays only, one tray of sixteen

For a group

The back roomfrom $1,20010 to 24 guests, set menus from $75 a head
The whole roomfrom $5,000up to 40 seated or 60 standing

To take home

Pasta kits for two$28 to $34ordered direct, picked up from 5 PM
Gift cardsfrom $50they never expire and carry no fees

Chef
Marta Ferri, from Modena

Open since
2019, in a former bakery

Wine
Davide Russo, WSET Level 3

Marta cutting sheets of pasta into ribbons Marta Ferri grew up above her family's food shop in Modena, where her grandmother rolled sfoglia every Sunday. She cooked for eight years in trattorie in Bologna and Parma, came to Chicago in 2014, and opened Lume in 2019 with Davide Russo, who runs the wine list of 120 Italian bottles.