Chef and partner José Sosa at Ummo in Chicago on Oct. 4, 2023. (John J. Kim/Chicago Tribune)
The filetto is served sliced to reveal impeccably cooked medium-rare filet mignon at Ummo. (John J. Kim/Chicago Tribune)
The Pomodoro e basilico dessert is a faux tomato, made from molded yogurt mousse and filled with a raspberry compote at Ummo. (John J. Kim/Chicago Tribune)
Chef and partner José Sosa works in the kitchen at Ummo on Oct. 4, 2023, in Chicago. (John J. Kim/Chicago Tribune)
The Saturno, left, and Numero Due, right, a refreshing take on the classic Corpse Reviver No. 2, but with Lillet Rosé, ginger liqueur and passion fruit at Ummo. (John J. Kim/Chicago Tribune)
The branzino arrosto is a wood-fired fish with roasted tomatoes and pickled onion petals served head and tail on, but mostly deboned, at Ummo. (John J. Kim/Chicago Tribune)
The dining room at Ummo on Oct. 4, 2023, in Chicago. (John J. Kim/Chicago Tribune)
The upstairs lounge with a billiards table at Ummo on Oct. 4, 2023, in Chicago. (John J. Kim/Chicago Tribune)
The bar at Ummo on Oct. 4, 2023, in Chicago. (John J. Kim/Chicago Tribune)
The second-floor cocktail bar and lounge at Ummo is called the Loft, open Fridays and Saturdays only. (John J. Kim/Chicago Tribune)
People walk past the exterior of Ummo on West Hubbard Street on Oct. 4, 2023, in Chicago. (John J. Kim/Chicago Tribune)