More Top Picks Signs Of Insulin Resistance You Shouldnt Ignore
player ready...It took me about six months to make my way for a visit to Northwest Indiana’s newest neighbor for gaming, hotel hospitality and dining at Wind Creek Chicago Southland, anchored off Hasted Street in East Hazel Crest.
Crowning the top story of the 17-floor mirrored window high-rise hotel and spa is Alto, the newest restaurant opened and operated by Chef Fabio Viviani of finalist fame from the fifth season of Bravo’s “Top Chef” in 2008. Next year, the kitchen competition series celebrates its 20th anniversary since it launched in March 2006.
Near the end of May, just as Alto was about to open, I had the chance to interview Viviani and tour his top floor restaurant and bar, which have remarkable views including the Chicago Skyline (on a clear day) and the mammoth Thornton Quarry, a south suburban landmark bisected by Interstate 294.
Alto is the gaming property’s signature Italian steakhouse.
“I describe it as an elevated dining journey with our expertly grilled steaks, fresh seafood, and house-made pastas such as squid ink lumache with frutti di mare, pistachio-crusted lamb chops and lobster fra diavolo,” Viviani said.
“The ambiance is sleek and refined, designed to match the panoramic backdrop and the menu’s contemporary offerings. With Alto, we want to elevate guests’ dining experience by delivering refined flavors and exceptional hospitality. I call it approachable elegance.”
Viviani, 46, who already has a downtown Chicago presence at Bar Siena, BomboBar and Seville, is part of a “multi-concept partnership” with Wind Creek Hospitality.
The casino gaming space opened in November 2024, but the hotel and spa at Wind Creek in East Hazel Crest didn’t open until mid-April 2025. Viviani’s team was already overseeing several of the other on-property dining options, which opened earlier and are located in the arrival area lobby of the casino. They include Shuck It, a seafood and oyster bar; Abuela Cocina; Burgers’n Wiches; Bottega; and more.
Even though Viviani wasn’t the winner of his “Top Chef” season, he was voted “Fan Favorite” and the show served as the springboard to help him open more than 40 restaurants, bars, and hospitality venues across the country. Viviani has published four successful cookbooks, including the New York Times best-seller “Fabio’s Italian Kitchen” as a nod to his youth growing up in Florence, Italy.
By age 11, Fabio was working nights at a local bakery before his first entrance to the world of restaurants in 1992 at age 14, working at the 120-seat Il Pallaio trattoria in Florence, where he became a sous chef by age 16. While in Italy, he married wife Jessica and the couple moved to Southern California in 2005.
Among his favorite product commercial endorsements throughout the years is his partnership with Bertolli Olive Oil, which assisted in his ingredient test kitchen for many recipes, including his delicious roasted tomato and zucchini salad. For more information and other recipes, visit www.FabioViviani.com or windcreek.com/chicagosouthland.
Columnist Philip Potempa has published four cookbooks and is a radio host on WJOB 1230 AM. He can be reached at [email protected] or mail your questions: From the Farm, P.O. Box 68, San Pierre, IN 46374.
Chef Fabio Viviani’s Roasted Tomato and Zucchini Salad
Makes 4 servings
Dressing:
1 tablespoon balsamic vinegar
1/2 cup Bertolli Extra Virgin Olive Oil
1 clove garlic, minced
1/2 teaspoon paprika
Salad:
6 Roma tomatoes, cut into 1/2-inch slices
4 zucchini, cut into 1/8-inch ribbons
Bertolli Extra Virgin Olive Oil as needed
2 garlic cloves, minced
More Top Picks Best Pulse Oximeters For Home Use
Salt and pepper to taste
2 balls (6-ounce each) of buffalo mozzarella, cut into 3/4-inch slices
Approximately 10 large leaves of fresh basil
Shaved Parmesan cheese
Directions:
1. Whisk together dressing ingredients in a small bowl. Set aside.
2. In a large bowl, combine tomatoes, zucchini and minced garlic. Season with salt and pepper and drizzle with Bertolli Extra Virgin Olive Oil.
3. Roast tomatoes and zucchini on the grill for about 10 minutes (use a grill basket if necessary), or until nice and evenly roasted.
4. To assemble the salad, place the tomato, piece of folded zucchini and mozzarella on top of each other, like a tower, with a basil leaf in between layers, seasoning each layer with a little salt and pepper and a drizzle of dressing. Sprinkle with shaved Parmesan.