My husband and I often stroll by Osteria Via Stato and do our normal routine. We gaze through the windows to see what Italian delights are being enjoyed within. I can't even tell you how many times we have said, "you know, we really need to check that place out".

Finally the occasion presented itself, when some out of town business visitors came toChicago. We wanted them to experience a warm, welcoming Chicago restaurant with top notch food. And, I will say that Osteria Via Stato met this match. With a warm interior, somehow reminding me of a Italian Chalet of sorts, and very cozy wood beams above us, I immediately felt comfortable!

We decided to order a few appetizers, which included a selection of fine cheeses, a smoked prosciutto bruschetta and a caprese salad. The caprese salad was made with fresh mozzarella, but it was the flavor of the roasted tomatoes that really stood out. Most restaurants serve a caprese salad with raw tomatoes, but the flavor of the tomato was brought out by the fact that it was roasted. We later had a chance to speak to Chef David DiGregorio and we found out that the restaurant has a strong relationship with local farmers. My theory is that when food is fresh, it is clearly reflected - and enjoyed - from plate to mouth. This was the case with our dining experience at Osteria Via Stato.

Before we ordered our entrees, we all had a chance to sample the handmade Ravioli with Sheeps Milk Ricotta, Brown Butter and Fried Sage. I am crazy about fresh pasta...and the Ravioli reminded me why this is the case. Lifting the ravioli from the plate to my mouth was most difficult part...because once in my mouth, it seemed to melt upon impact. The brown butter sauce also added a unique dimension to your typical ravioli dish.

I ordered the special of the day, which was basically seafood in a broth. To me, the dish seemed that it was missing something and I quickly regretted ordering it. It didn't have the pizzazz I was so truly seeking.

Now let me tell you...my husband could not stop raving about his dish, the Pan Roasted Diver Sea Scallops. The scallops were served with a Mushroom Risotto that loaded with mushrooms. If you are a risotto and mushroom fan - this dish is for you. In addition to the abundance of mushrooms, the amount of scallops on the dish surprised me. My husband was also impressed with the execution of the risotto dish - which, if you watch Gordon Ramsay's Hells Kitchen - you know that this is not an easy feat to execute. With that said, another person at our table who also ordered the risotto mentioned that he preferred his more al dente. But he still cleaned his plate...

The gelato we ordered for desert tied this whole dinner with a bow. Fresh and full of flavor. All in all, I think this is a great business dinner location. Food that is savory, filling and relaxed, coupled with a welcoming, yet sophisticated ambiance. I will go back. Another note, you can opt for the family-style dinner, instead of the ala carte menu if you truly want a laid back experience.