Dēliz Leans Into the Full Dinner Experience in Bucktown

Recently opened in Bucktown, Dēliz arrives as a wood-fired Italian steakhouse built around open-fire cooking, handcrafted pasta, and a format that blends Italian simplicity with a more social Chicago-style dinner. The project comes from restaurateur Steve Gogolab alongside Chef Partner Jakob Peterson, Pastry Chef Jessica Scott, Beverage Lead Omar Douglas, and General Manager Matt Ivanovich. 

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On our recent visit, Dēliz opened like a place built for a full night out. The room filled steadily, the bar stayed active from the start, and it was clear that drinks were just as central to the experience as the food.

The beverage program led early. We started with a glass of champagne, setting a lighter, yet French tone before moving into cocktails. The Vivace carried a bright, citrus-forward profile that fit naturally with the opening courses, while the Italian Old Fashioned brought a softer texture from toasted milk powder. The wine list moved between Italian and New World producers, making it easy to stay aligned with the progression of the meal. The first round naturally turned into a second...and third.

The menu encouraged movement across the table. Dishes were designed to be shared, which shaped the pace of the meal from the start.

The opening round landed quickly and set the tone. Caviar Bites, Yellowtail Crudo, and Wood Fried Oysters arrived together, giving the table a mix of richness, brightness, and texture right away. The crudo kept things light with citrus and olive oil, while the oysters brought a crisp exterior and briny center that cut through the early courses.

From there, the meal transitioned into pasta. Squash Agnolotti and Wild Mushroom Risotto defined the middle, shifting the table into a slower pace. The agnolotti delivered a composed, filled bite with a subtle sweetness, while the risotto held attention with its texture and depth and provided a "bite of the night" style experience.

The back half of dinner settled in with the NY Strip Steak, part of a broader focus on premium Midwest beef and open-fire grilling using custom Argentinian-style equipment. It arrived with a focus on char and seasoning, giving the table something substantial to share and work through together. 

Seafood and shellfish also played a supporting role throughout the menu, with wood-fired preparations and composed dishes that extended beyond the opening courses.

Dessert followed the same shared approach. The Pistachio Basque Cheesecake arrived as a final course, layered with pistachio mousse, chocolate glaze, and a structured presentation that brought the table back together one more time. It served as a clean close to a meal that had gradually built throughout the evening.