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Located in the historic Fulton Market district of Chicago’s West Loop neighborhood, Rose Mary is Chef/Owner Joe Flamm’s debut restaurant inspired by his Italian heritage and the bold, bright flavors of Croatian cuisine. The boisterous space—named for Flamm’s grandmothers, Mary and Mary Rose, and the herb rosemary, which grows natively along the Italian and Croatian coastlines—features a rustic yet refined menu of seasonal vegetables, house-made pasta and risottos, fresh seafood, and grilled meats, along with craft cocktails and a diverse list of Eastern European wines. The award-winning restaurant was designed to reflect the utilitarian yet celebratory spirit of family-run, age-old taverns in Croatia known as konobas.
Italian-Croatian cuisine is served in an industrial-chic restaurant with a bar.
Hours
| Sunday | 4:30–10 PM |
| Monday | 4:30–10 PM |
| Tuesday | 4:30–10 PM |
| Wednesday | 4:30–10 PM |
| Thursday | 4:30–10 PM |
| Friday | 4:30–11 PM |
| Saturday | 4:30–11 PM |
Address and Contact Information
Address: 932 W Fulton St, Chicago, IL 60607
Phone: (872) 260-3921
Website: https://www.rosemarychicago.com/
Menu Photos
Order and Reservations
Reservations: opentable.comsevenrooms.com
Photo Gallery
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Reviews
Roberta Manuri
An exceptional dining experience from start to finish.
Rose Mary truly delivers on every level — beautifully executed dishes, bold yet balanced flavors, and a warm, inviting atmosphere that makes you want to slow down and enjoy every bite. Each plate was thoughtful and refined, from the delicate crudos to the perfectly cooked meats and comforting pastas.
A special mention goes to our server, Wes, who was absolutely outstanding. Attentive, knowledgeable, and genuinely welcoming, he elevated the entire experience with seamless service and spot-on recommendations without ever being intrusive.
This is the kind of place where great food and great hospitality come together effortlessly.
Highly recommended — and definitely worth returning.
… moreRose Mary truly delivers on every level — beautifully executed dishes, bold yet balanced flavors, and a warm, inviting atmosphere that makes you want to slow down and enjoy every bite. Each plate was thoughtful and refined, from the delicate crudos to the perfectly cooked meats and comforting pastas.
A special mention goes to our server, Wes, who was absolutely outstanding. Attentive, knowledgeable, and genuinely welcoming, he elevated the entire experience with seamless service and spot-on recommendations without ever being intrusive.
This is the kind of place where great food and great hospitality come together effortlessly.
Highly recommended — and definitely worth returning.
Selim Yasli
Another successful chef restaurant. Joe Flamm pulled a good job after the success with Top Chef. I loved the location, old meatpacking is slowly transitioning to a NYC type of neighborhood.
We were a group of 6, they greeted us well. Very nice host lady – and assistance with coats helped.
We got seated at the highchairs, which I tend to find very uncomfortable. I understand the hype, but I felt a little rushed when eating and cleaning phases, and I felt like uncomfortable chairs a part of that?? The first course took 20 minutes (no bread- nothing) and literally poured after that every 2 minutes, we were literally done with eating and they came and took our plates within seconds. The nice little talk after dinner before deserts, did not happen.
I like the cleanliness and the open kitchen concept. Our table got cleaned every 2-3 minutes. It was just impeccable service on that end.
Food
Roasted Cauliflowers: 10/10 – must try
Zucchini Fritters: 10/10 – another must try
Sweet Potato: 10/10 – another must try
Pork Ribs Pompanello: 10/10- another must try
Grilled Clamps: 4/10- overcooked. Pale – no taste
Burek: 3/10- it’s definitely not a burek
Rigatoni: 9/10- really good. Ragu was not overpowering.
Cevapi: 4/10- Far from being a traditional cevapi.Too much garlic.
Duck: I won’t rate duck because it’s not my expertise, my friends said that it was the best duck that they had in their lives. I’m just not a duck person
Braided Lamb Shoulder: 10/10 – loved the lentil detail
Spaghetti: 10/10 – for me it does not need to be softer
Toffee Zelten: 6/10- meeeh
Chocolate Budino: 9/10- I think it does not need coffee ice cream
Crostata Di Pistachio: 10/10 best thing in this restaurant.
Overall it was a joyful experience, I’m not sure if I’ll come again.
… moreWe were a group of 6, they greeted us well. Very nice host lady – and assistance with coats helped.
We got seated at the highchairs, which I tend to find very uncomfortable. I understand the hype, but I felt a little rushed when eating and cleaning phases, and I felt like uncomfortable chairs a part of that?? The first course took 20 minutes (no bread- nothing) and literally poured after that every 2 minutes, we were literally done with eating and they came and took our plates within seconds. The nice little talk after dinner before deserts, did not happen.
I like the cleanliness and the open kitchen concept. Our table got cleaned every 2-3 minutes. It was just impeccable service on that end.
Food
Roasted Cauliflowers: 10/10 – must try
Zucchini Fritters: 10/10 – another must try
Sweet Potato: 10/10 – another must try
Pork Ribs Pompanello: 10/10- another must try
Grilled Clamps: 4/10- overcooked. Pale – no taste
Burek: 3/10- it’s definitely not a burek
Rigatoni: 9/10- really good. Ragu was not overpowering.
Cevapi: 4/10- Far from being a traditional cevapi.Too much garlic.
Duck: I won’t rate duck because it’s not my expertise, my friends said that it was the best duck that they had in their lives. I’m just not a duck person
Braided Lamb Shoulder: 10/10 – loved the lentil detail
Spaghetti: 10/10 – for me it does not need to be softer
Toffee Zelten: 6/10- meeeh
Chocolate Budino: 9/10- I think it does not need coffee ice cream
Crostata Di Pistachio: 10/10 best thing in this restaurant.
Overall it was a joyful experience, I’m not sure if I’ll come again.
Michael Mandujano
Excellent place in Fulton Market. Small plates that are shareable. Went with my wife and two daughters. We ordered six plates. All of them great. Nice ambiance. Cool date place. Will definitely be back. Also, don’t be afraid to ask them to take off the 4% surcharge which they say is to “help offset operational costs affecting the restaurant industry”. It’s a load of crap and no one really knows where it goes. I told our waiter I would rather just give him the extra 4%, which I did. Shocking a high end restaurant adds this to the bill. C’mon, a Joe Flamm!
… moreMahshad N
This restaurant had been on my list for a while, and I finally got a reservation and it did not disappoint. It’s officially one of my favorites now.
I’m not even a sweet potato person, but the Sweet Potato dish was SO good. We also got the 16oz Dry Aged Strip, and wow smoky, full of flavor. I usually order my steak medium, and the menu said this one would be a bit undercooked, but I actually loved it.
We also tried the Radiatore “Cacio e Pepe”. It was good, just a little oily for my taste. Dessert portions were huge definitely more than enough to share between two people.
Would 100% go back.
… moreI’m not even a sweet potato person, but the Sweet Potato dish was SO good. We also got the 16oz Dry Aged Strip, and wow smoky, full of flavor. I usually order my steak medium, and the menu said this one would be a bit undercooked, but I actually loved it.
We also tried the Radiatore “Cacio e Pepe”. It was good, just a little oily for my taste. Dessert portions were huge definitely more than enough to share between two people.
Would 100% go back.
Jaime Fontanella Lauzardo
Rose Mary is an outstanding restaurant! I loved the industrial-style decor and the open kitchen concept. The service is truly next level — the team works seamlessly to make sure you get the best experience possible. The menu is full of incredible options, and it’s common for groups to order several dishes to share, which we did.
We had the Stracciatella, Mafaldine, Octopus, Crni (the black risotto — my favorite of the night!), Ćevapi, and finished with a Chocolate Budino for dessert. Every dish was balanced, flavorful, and beautifully presented.
The vibe is amazing, lively yet relaxed, and the quality you get for the price makes it one of the top restaurants in Chicago. Just make sure to book at least a week in advance — it fills up fast!
I added some pictures from our second visit and it was as great as months ago. The Tuna Crudo, The Pear Salad and the Lamb were the highlights of the night. This place is just amazing!
… moreWe had the Stracciatella, Mafaldine, Octopus, Crni (the black risotto — my favorite of the night!), Ćevapi, and finished with a Chocolate Budino for dessert. Every dish was balanced, flavorful, and beautifully presented.
The vibe is amazing, lively yet relaxed, and the quality you get for the price makes it one of the top restaurants in Chicago. Just make sure to book at least a week in advance — it fills up fast!
I added some pictures from our second visit and it was as great as months ago. The Tuna Crudo, The Pear Salad and the Lamb were the highlights of the night. This place is just amazing!
Christina Price
Shut up and take my money! The food was phenomenal! We came in on a Sunday night without a reservation. Luckily we got a seat at the bar (2 people). Bartenders were fantastic, and recommend we order 3-4 dishes. We picked one from every section expect risotto, and even ended with desert! Solid 10/10 highlights of the night were the Tuna Crudo and Caramelle!
… moreMinal Shah
This place was ok nothing to rave about. The zucchini fritters and the bread were the best thing on the menu. Pasta was a little too salty and too al dente to be handmade or fresh. The tortellini was delicious but so they were all different sizes and made soo thick, they felt undercooked and chewy
… moreMike Austin
Some restaurants flirt with greatness — Rose Mary downright sweeps you off your feet. From the first zucchini fritter to the final bite of lamb ragu, every dish danced somewhere between comfort and celebration. The zucchini fritters arrived crisp and golden, whispering summer into every bite. The squash followed, impossibly tender and full of quiet confidence. Then came the pork ribs — smoky, sweet, but a bit dry.
The tuna crudo shimmered like edible poetry, the kind that doesn’t need metaphors because your mouth is already applauding. The squid ink risotto flirted with danger — a touch too salty, perhaps, but bold and unapologetic, like that one friend who always makes the night unforgettable. And the lamb ragu? A slow-simmered love letter — earthy, rich, and everything you wish pasta could be.
Chef Joe himself eluded us by a mere 30 minutes (our waiter’s words still haunt us), but his spirit lingered in every plate that hit the table. The kitchen hums with precision, the service glides without fuss, and the energy in the room feels like everyone knows they’re part of something special.
… moreThe tuna crudo shimmered like edible poetry, the kind that doesn’t need metaphors because your mouth is already applauding. The squid ink risotto flirted with danger — a touch too salty, perhaps, but bold and unapologetic, like that one friend who always makes the night unforgettable. And the lamb ragu? A slow-simmered love letter — earthy, rich, and everything you wish pasta could be.
Chef Joe himself eluded us by a mere 30 minutes (our waiter’s words still haunt us), but his spirit lingered in every plate that hit the table. The kitchen hums with precision, the service glides without fuss, and the energy in the room feels like everyone knows they’re part of something special.
Christina Chic
Nice high end restaurant in the Fulton Market neighborhood. I went here with a group of 5 for Restaurant Week. I think having an odd number is key because we got 3 plates of each course instead of two. It was plenty of food.
The only thing I thought was interesting is that the menu is prix fixe so they bring you each dish family-style and there are no substitutions. So two people can’t order the pasta, they will automatically bring you pasta and steak. For my group, this was fine because we didn’t have any dietary restrictions and were planing on splitting the meals anyway.
First course:
The sweet potato’s were nicely roasted with a salty prosciutto sauce. These tuna crudo came with thick slices and each person could have two. It was so tender and the creamy sauce with it was nice.
My friend tried the zucchini fritters à la carte and that was good. Crispy and served with a salty herby cream sauce.
Second course:
The portions for this course were huge! The steak was perfectly cooked and sliced
with pink in the middle and crispy charred edges. It was well seasoned and topped with flaky salt. I’m a fan of cacio e pepe and have had it many times in Italy. The sauce was perfectly creamy and peppery. I like my pasta al dente, but this was almost too hard for me. It was to the point where the pasta stuck to my teeth. If it was cooked a minute longer I think it would’ve been perfect.
Third course:
It was a nice BIG slice of toffee cake with a carmelized buttery sauce. It was served warm with homemade whipped cream and vanilla ice cream. We could barely finish this course either. No notes.
Overall, staff was attentive, garage parking nearby, and romantic atmosphere.
… moreThe only thing I thought was interesting is that the menu is prix fixe so they bring you each dish family-style and there are no substitutions. So two people can’t order the pasta, they will automatically bring you pasta and steak. For my group, this was fine because we didn’t have any dietary restrictions and were planing on splitting the meals anyway.
First course:
The sweet potato’s were nicely roasted with a salty prosciutto sauce. These tuna crudo came with thick slices and each person could have two. It was so tender and the creamy sauce with it was nice.
My friend tried the zucchini fritters à la carte and that was good. Crispy and served with a salty herby cream sauce.
Second course:
The portions for this course were huge! The steak was perfectly cooked and sliced
with pink in the middle and crispy charred edges. It was well seasoned and topped with flaky salt. I’m a fan of cacio e pepe and have had it many times in Italy. The sauce was perfectly creamy and peppery. I like my pasta al dente, but this was almost too hard for me. It was to the point where the pasta stuck to my teeth. If it was cooked a minute longer I think it would’ve been perfect.
Third course:
It was a nice BIG slice of toffee cake with a carmelized buttery sauce. It was served warm with homemade whipped cream and vanilla ice cream. We could barely finish this course either. No notes.
Overall, staff was attentive, garage parking nearby, and romantic atmosphere.
Elizabeth Dorwart
We started with the zucchini fritters which were perfectly crisp and a generous portion size. The paprika flavor was strong in the best way, it complemented the soft interior of the zucchini perfectly. The pesto aioli was slightly sweet with a fresh flavor and paired perfectly.
The cacio e pepe was the best I’ve ever had. The sauce was thicker than the usual and the shorter noodle shape held it well. This pasta had a stronger cheese flavor vs pepper which I enjoyed because most cacio e pepes are too peppery.
The pork ribs were tender and soft and the vinegar sauce was strong and flavorful. Delicious! The ribs were topped with cabbage and yogurt which is essential just coleslaw. If you’re into that, you’ll enjoy it, but it was easy to scrape off.
Although we were stuffed at the point we decided to still try dessert. The chocolate budino was a layer of chocolate mousse, a layer of crunch, and then coffee ice cream on top. The combo of ice cream and mousse – two soft foods – didn’t quite work for me but if you enjoy one at a time with the crunch, it worked well. The coffee flavor overpowered the rest of the dessert otherwise.
Service was great! Incredibly friendly and helpful and we never felt rushed at the table.
… moreThe cacio e pepe was the best I’ve ever had. The sauce was thicker than the usual and the shorter noodle shape held it well. This pasta had a stronger cheese flavor vs pepper which I enjoyed because most cacio e pepes are too peppery.
The pork ribs were tender and soft and the vinegar sauce was strong and flavorful. Delicious! The ribs were topped with cabbage and yogurt which is essential just coleslaw. If you’re into that, you’ll enjoy it, but it was easy to scrape off.
Although we were stuffed at the point we decided to still try dessert. The chocolate budino was a layer of chocolate mousse, a layer of crunch, and then coffee ice cream on top. The combo of ice cream and mousse – two soft foods – didn’t quite work for me but if you enjoy one at a time with the crunch, it worked well. The coffee flavor overpowered the rest of the dessert otherwise.
Service was great! Incredibly friendly and helpful and we never felt rushed at the table.