Executive Chef Todd Stein’s small plates menu reflects his belief in keeping food approachable by utilizing seasonal ingredients with minimal manipulation. Central to the menu is the large wood-burning oven, of which Chef Stein takes full advantage. Menu items include individual pizzas topped with seasonal ingredients and small plates featuring lamb, chicken, fish and more, all Italian-style.

A Chicago native, Chef Stein has enjoyed a dynamic career in the restaurant business, beginning with an apprenticeship as a line cook under acclaimed chef Keith Korn at Gordon restaurant in Chicago, a stage at Le Bernardin in New York City under Chef Eric Ripert, and a six-month stint in France learning to bake bread at Moulin de la Vierge and traveling throughout Italy. Following graduation from Kendall College, Stein worked at some of the Windy City’s most acclaimed restaurants, including the Hudson Club and mk, the restaurant, where he served as executive sous chef under Michael Kornick. Moving to Cleveland in 1999, Stein pursued his love of Italian cuisine, working at Sans Souci and Vivo. Stein returned to mk, the restaurant, as executive chef, and in 2005, his cooking resulted in being awarded three-star reviews from Chicago magazine and the Chicago Sun-Times, as well as a “Rising Star Chef” honor from StarChefs.com. Stein then moved to Minneapolis to work as executive chef at notable restaurant BANK, before venturing further west in 2007 to serve as executive chef at David Burke in Las Vegas.

Now overseeing all culinary aspects of ROOF and cibo matto at theWit Hotel, Chef Stein, 37, is thrilled to be back in his hometown, exploring and sharing his love of Italian cuisine.