After attending the Slow Food Terra Madre conference as a delegate in Turin, Italy in 2009, Chicago chef Jared Van Camp made it his mission to create the most Italian pizza outside of Italy.

According to Van Camp: "The Associazione Verace Pizza Napoletana states that you must abide by certain 'rules' to have your restaurant or pizzeria certified by the organization. Of these rules, one states that you must use 'proper ingredients, preferably from Italy'. In Italy, specifically Naples, the ingredients happen to come from very close proximity. It is our contention that in order to preserve this culinary heritage of Neapolitan pizza, we should do everything we can to source those ingredients as locally as possible."

When Van Camp launched Nellcôte on West Randolph in 2012, he went to extreme lengths to fill a void in the Chicago food scene by becoming the first chef in the country to mill his own superfine double zero flour with local heritage wheat sourced from regional farmers, fresh and in-house daily. Just recently Van Camp purchased 10 acres of heritage wheat from Breslin in Illinois. Van Camp also purchased one ton of tomatoes from Amish tomato farmers outside of Arthur, Illinois, 175 miles away. Otherwise known as Amish paste tomatoes, which are certified by Slow Food US Ark of Taste as a sustainably produced ingredient tied to a specific culture, these are the best tomatoes for making sauce. One farmer grows Van Camp's tomatoes, another cryovaks and freezes them at their peak and another non-Amish farmer drives them to Chicago for use. True to form, Van Camp's deal with the Amish farmer for this product was very antiquated, done on a handshake rather than a contract.

Now, after being recognized for this extreme sourcing effort by being named one of the "Best New Italian Restaurants in the US" by Food & Wine in April 2013, and receiving numerous accolades from various Chicago publications---Van Camp is proud to release two new pizza stunners for spring, as well as an all-new collection of seasonal pastas and dishes crafted from scratch. New spring menu below.

NEW PIZZAS:

local asparagus & burrata pistachio, chili flake, shaved red onion 19

black truffle & d.o.p. taleggio illinois ramps, pickled rhubarb 25

NEW PASTAS:

english pea agnolotti smoked guanciale, roasted red grapes, pea shoots 15

tagliatelle illinois ramp pesto, snow peas, pecorino romano, marcona almons 17

NEW SPRING MENU ITEMS:

local asparagus salad soft-boiled hen egg, greens, walnut vinaigrette 9

roasted & pickled cauliflower salad parmigiano, pistachio 9

rabbit loin & sausage bacon, spring vegetable ragoût, rhubarb mostarda 14

soft shell crab basmati rice, hazelnuts, romesco, mojo de ajo 14

wood-grilled chicken morels, peas, pecorino, almonds, natural jus 17

organic salmon local asparagus, radish, sorrel-walnut sauce 24

ABOUT NELLCOTE: Nellcôte is a $2.9 million dollar restaurant & nightlife concept by leading hospitality group, Element Collective. Nellcôte presents innovations from nationally renowned Executive Chef Jared Van Camp (2011 Rising Star Chef, Starchefs; "12 to Watch in 2012" Restaurant Hospitality Magazine; "Best New Chef in Chicago, 2010" TimeOut) that have yet to be executed by even the finest dining destinations in the country. With a custom made 9-by-11ft stone mill, Nellcôte was the first restaurant in the US to mill its own flour in house daily. Van Camp crafts an “obsessively house made” and locally focused bill of fare, which consists of Neapolitan-style pies crisped to perfection in a wood burning oven imported from Italy, over a dozen fresh-from-scratch-daily pastas made using strictly local heritage wheat and a fresh pasta extruder, as well as a variety of meat and seafood dishes. For more information, please visit www.nellcoterestaurant.com 

In addition to the 'Toast To Tribute', Nellcôte will have a number of brunch specials to dazzle any mother. Whether you prefer Seared Salmon, Tagliatelle, Asparagus Pizza or Lemon Pound Cake, there is something for everyone to enjoy.

Seared Salmon- Sautéed Asparagus, Roasted Fingerlings, Blood Orange and Brown Butter Hollandaise
Tagliatelle- Grilled Squash, Morels, Chili Flake, and Shaved Parmesan
Asparagus Pizza- Roasted Asparagus, Pickled Red Onion, Burrata Cheese, Toasted Pistachios
Lemon Pound Cake- Mixed Berries, and Moscato Sabayon 

ABOUT NELLCÔTE: Located in Chicago’s red-hot West Randolph restaurant corridor, Nellcôte is a $2.9 million dollar restaurant & nightlife concept by leading hospitality group, Element Collective. The 9,000 square foot venue was inspired by Villa Nellcôte, an ornate 16-room mansion in the Côte d'Azur region of southern France where the Rolling Stones recorded “Exile on Main Street” during the summer of 1971. Nellcôte presents innovations from nationally renowned Executive Chef Jared Van Camp (2011 Rising Star Chef, Starchefs; "12 to Watch in 2012" Restaurant Hospitality Magazine; "Best New Chef in Chicago, 2010" TimeOut) that have yet to be executed by even the finest dining destinations in the country. With a custom made 9-by-11ft stone mill, Nellcôte is the only restaurant in the US to mill its own flour in house daily. Van Camp crafts an “obsessively house made” and locally focused bill of fare, which consists of Neapolitan-style pies crisped to perfection in a wood burning oven imported from Italy, over a dozen fresh-from-scratch-daily pastas made using strictly local heritage wheat and a fresh pasta extruder, as well as a variety of meat and seafood dishes. Nellcôte has been names one of the “Best New Italian Restaurants in the US” Food & Wine, April 2013, one of the “Top 20 Best New Restaurants in Chicago” by Chicago Magazine, April 2012, “Best in Nightlife Design” CS Interiors BEST OF Issue, November 2012. For more information, please visit www.nellcoterestaurant.com

Not all of us are lucky enough to still have Mom around this Mother's Day, and for those that have endured a loss, we invite you to join us in celebration of her memory with a toast and tribute. On May 11, Nellcôte will donate a portion of the proceeds from the purchase of select champagne cocktails to the American Cancer Society. Join in and raise a glass in her honor while supporting a very important cause. With your help we can give your mother the legacy she deserves.

ABOUT NELLCÔTE: Located in Chicago’s red-hot West Randolph restaurant corridor, Nellcôte is a $2.9 million dollar restaurant & nightlife concept by leading hospitality group, Element Collective. The 9,000 square foot venue was inspired by Villa Nellcôte, an ornate 16-room mansion in the Côte d'Azur region of southern France where the Rolling Stones recorded “Exile on Main Street” during the summer of 1971. Nellcôte presents innovations from nationally renowned Executive Chef Jared Van Camp (2011 Rising Star Chef, Starchefs; "12 to Watch in 2012" Restaurant Hospitality Magazine; "Best New Chef in Chicago, 2010" TimeOut) that have yet to be executed by even the finest dining destinations in the country. With a custom made 9-by-11ft stone mill, Nellcôte is the only restaurant in the US to mill its own flour in house daily. Van Camp crafts an “obsessively house made” and locally focused bill of fare, which consists of Neapolitan-style pies crisped to perfection in a wood burning oven imported from Italy, over a dozen fresh-from-scratch-daily pastas made using strictly local heritage wheat and a fresh pasta extruder, as well as a variety of meat and seafood dishes. Nellcôte has been names one of the “Best New Italian Restaurants in the US” Food & Wine, April 2013, one of the “Top 20 Best New Restaurants in Chicago” by Chicago Magazine, April 2012, “Best in Nightlife Design” CS Interiors BEST OF Issue, November 2012. For more information, please visit www.nellcoterestaurant.com

FOR IMMEDIATE RELEASE

*** MEDIA ALERT *** LIVE PHOTO OPPORTUNITIES AVAILABLE

NELLCÔTE, KELLY RYAN O’BRIEN AND THE CHICAGO BLOGGER NETWORK PRESENT CHICAGO’S “ORANGE” CARPET OSCARS PARTY & SOCIAL MEDIA BASH

WHAT: The Hollywood glitz and glam will be in high demand in Chicago as Nellcôte rolls out the “orange” carpet—to match its opulent interiors—for the inaugural Orange Carpet Oscars Viewing Party & Social Media Bash! The stars won’t be the only ones walking away winners as host Kelly Ryan O'Brien of the Chicago Blogger Network leads live, play-by-play tweeting.

PHOTO OPPORTUNITIES: With viewing screens throughout the expansive restaurant, a full-fledged paparazzi-style-step-and-repeat, and a photo booth to catch all the in-house fashion hits and misses, guests will be working their best Oscars attire while viewing, tweeting and eating at this high-glam extravaganza.

WHO: Pop Culture Expert Kelly Ryan O'Brien, founder of Chicago Blogger Network hosts live tweeting beginning at 5pm. Guests are welcome to participate in the action by using the hashtag #NellcoteCBN.

PARTY PERKS: For those who choose to predict which pictures/nominees will take home the coveted Oscars, prizes will be awarded for various categories. Swag bags will be provided to the first 200 attendees, Jared Van Camp’s dinner menu will be available in the main dining room, and Oscar-themed cocktails by Moët & Chandon, Hennessy and Belvedere will be on special throughout the evening. Guests who RSVP in advance for the event at Oscars@nellcoterestaurant.com, will receive two complimentary cocktail tickets as a special pre-event perk, valid from 5-7pm.

WHEN: Sunday, February 24th: The orange carpet festivities kick off at 5pm with the Oscars viewing at 7pm.

WHERE: Nellcôte is located at 833 W Randolph Street. For more information, please visit www.nellcoterestaurant.com or call 312.432.0500. 

New Year's Eve: Party like a rockstar, literally, at Nellcote--the ornate West Loop venue inspired by the greatest house party of all time. Pass the coat check and grab some holiday favors before clinking cocktails from 9:30pm-2am from a premium open bar. Enjoy Chef Van Camp's handcrafted pizzas, house made pastas, and shared plates created exclusively for the evening's festivities. Tickets begin at $90 and are set to increase. VIP sections are also available upon request. For table reservations and guest list accommodations, please email info@nellcoterestaurant.com.

NELLCÔTE KICKS OFF SUMMER BRUNCH SERIES WITH THE LAUNCH OF "WEEKEND REVIEW"

Beginning Pitchfork Weekend, Jared Van Camp Presents Decadent Brunch Offerings with Rockstar Ambiance

Chicago Il-- (July 2, 2012) --- West Randolph's most glamorous hot spot brings new buzz to its notorious weekend scene by officially introducing a high-energy, summer brunch program on July 14th & 15th that promises to be unlike anything else found in the city. Handcrafted by Executive Chef Jared Van Camp, Nellcôte's mid-day lineup makes use of his signature artisanal offerings by presenting an $18 prix fixe menu, including an assortment of house-milled breads--as well as pastries, condiments, cheese and Van Camp's acclaimed house-made charcuterie, all with the choice of any entree. Partnering with UBER, an on-demand private driver service requested through your mobile phone, UBER will provide Nellcôte brunch attendees with free rides between Nellcôte and Pitchfork with a special access code which can be requested during brunch service. (*Service offered Pitchfork weekend exclusively).

Taking influence from France, Italy and Spain, Van Camp's brunch ingredients and products are sourced exclusively from the Midwest and include dishes such as the lobster hash with poached eggs, yukon gold, fine herbes and smoked paprika hollandaise, to the quiche lorraine with smoked bacon, gruyere, lettuce and dijon vinaigrette. Fans of Van Camp will also be pleased to see several of his house-made pastas and wood-fired pizzas available during brunch service--as well as a selection of a la carte options, including the famed smoked sausage from sister dining destination, Old Town Social.

Presenting all the hallmarks of ornate luxury in an extravagant environment, nothing about Nellcôte's brunch program will be subtle. With a namesake inspired by the French villa that hosted one of the most infamous house parties of all time, the new weekend brunch will offer that same spirited and carefree essence, with Chicago's most notable DJs delivering sets throughout the morning and into the afternoon hours. The latest editions of The New York Times and several other news and entertainment subscriptions will also be available for sale during brunch service, ensuring brunch-goers the ultimate "weekend review".

Rounding out Van Camp's menu, the kitchen will present their interpretations of "cocktails from chefs", including a few new signature libations such as the Verde Maria; a unique blend of el milagro tequila, cilantro, tomatillo, green apple and jalapeño, as well as the Nellcôte Bellini; a refreshing mix of raspberry jam, peach nectar and champagne.

Nellcote's "Weekend Review" brunch will be hosted every Saturday and Sunday starting July 14th from 10am-3pm. Reservations are strongly encouraged. Please visit www.nellcoterestaurant.com.

ABOUT NELLCÔTE: Located in Chicago’s red-hot West Randolph restaurant corridor, Nellcôte is a $2.9 million dollar restaurant & nightlife concept by leading hospitality group, Element Collective. The 9,000 square foot venue was inspired by Villa Nellcôte, an ornate 16-room mansion in the Côte d'Azur region of southern France where the Rolling Stones recorded “Exile on Main Street” during the summer of 1971. Nellcôte presents innovations from nationally renowned Executive Chef Jared Van Camp (2011 Rising Star Chef, Starchefs; "12 to Watch in 2012" Restaurant Hospitality Magazine; "Best New Chef in Chicago, 2010" TimeOut) that have yet to be executed by even the finest dining destinations in the country. With a custom made 9-by-11ft stone mill, Nellcôte is the only restaurant in the US to mill its own flour in house daily. Van Camp crafts an “obsessively house made” and locally focused bill of fare, which consists of Neapolitan-style pies crisped to perfection in a wood burning oven imported from Italy, over a dozen fresh-from-scratch-daily pastas made using strictly local heritage wheat and a fresh pasta extruder, as well as a variety of meat and seafood dishes ringing in under $15. Van Camp has also executed a cocktail program from the kitchen, with a full bar’s worth of spirits, bitters, cordials, syrups, preserves and other mixers all handcrafted in the back of the house. For more information, please visit www.nellcoterestaurant.com