Lorenzo Pizza ($14)
Though the menu is huge, pizza takes up a good chunk of it. Tony Mantuano admitted that the inspiration for the pies came not from Naples but from Rome. The Lorenzo is topped with fresh mozzarella, sliced tomatoes, pancetta, and basil.
Power Pizza ($14)
The pizza is very thin, but there is still an impressive cornicione. As you can tell by the upskirt, the pizza gets a decent amount of char.
Clam Pizza ($16)
The pizza is topped with littleneck clams, garlic, chiles, and pecorino Romano. In a final dramatic flourish, a whole bushel of dried oregano is brought to the table and the waiter uses the pizza cutter to sprinkle the herb on.
The seats directly face the large pizza oven in the center of the room.
Mantuano imported this dough machine from Italy. Instead of just one spinning hook, the machine uses two arms. For that reason, it has already been dubbed "the monkey" by the staff.
Insalata di Mare ($15)
The seafood salad includes conch, octopus, squid, and shrimp.
Effy's Seared Mortadella ($8)
The house-made mortadella is topped with giardinera—a pickled vegetable mix.
There are no reservations, unless you have a table for 10 or more.
Bar Toma has its own mozzarella bar in the back. The mozzarella is hand-pulled in the restaurant and then tossed in water. The burrata is imported from Italy.
Much like Cafe Spiaggia, Bar Toma will serve a full range of gelato.
Tony Mantuano's latest project opens today by the Chicago Water Tower. Called Bar Toma, it features a mix small snacks, pizzas, salads, along with cocktails, espresso, and loads of wine.