At North Italia, what arrives at the table is only part of the story. Behind every handmade pasta, slowly built sauce and seasonal dish are hours of preparation and a culinary philosophy rooted in the traditions that first made Italian food so beloved.
For Chef Chris Curtiss, North Italia’s Senior Director of Culinary Operations and Research & Development, that connection between ingredients, people and tradition is what first drew him into the kitchen.
“What originally inspired me to become a chef were three distinct experiences: watching raw ingredients being transformed into dishes that had a visible impact on people, the teamwork that it took to create experiences for guests, and the history and traditions that create a regional cuisine,” Curtiss says.
That appreciation for tradition has helped shape North Italia as it has grown to 50 restaurants nationwide. Its menu draws from regional Italian and Italian-American cooking, but the experience remains approachable, with dishes meant to feel familiar while offering something unexpected. From handmade pastas and pizzas to small plates shared around the table, the restaurant embraces the social side of Italian dining.
Today, those ideas influence a menu balancing familiar comfort with opportunities to have a little fun. Curtiss describes his approach simply: “I always try to let the ingredient or dish speak for itself. It’s my job not to get in the way or impart anything other than love and respect.”
One dish that captures that philosophy particularly well is the Sunday Night Lasagna. From handmade pasta sheets to a ragu developed through hours of cooking, it represents the work happening behind the scenes.
“Our new lasagna embodies our scratch philosophy,” Curtiss says. “From the pasta to the ragu, there are hours of labor that are poured into this one dish.”
Seasonality keeps that creativity moving. Curtiss finds inspiration in ingredients that signal the changing seasons, whether it’s spring asparagus and sugar snap peas or the tomatoes, chilis and basil that eventually give way to fall’s richer flavors.
Still, for Curtiss, a memorable restaurant experience extends beyond what is on the plate.
True hospitality, he says, is creating an experience where guests never have to think about everything happening behind the scenes. Instead, they can simply settle in, share a meal and enjoy the people around the table.
That may be the best expression of North Italia itself: thoughtful food, plenty happening behind the scenes and a table designed for staying awhile.