Yes, Milan’s fashion scene is iconic, but the Italian city’s food offering is equally legendary among those in the know – a category that Chuck George comfortably falls into. Born in Rhode Island and raised in Virginia, the chef-founder of the word-of-mouth hit Chuck’s restaurants first gravitated towards hospitality in New York City, where, working with the Silkstone group, he provided creative direction at venues including The Fat Radish and The Leadbelly. In 2020, he co-founded Knead, a bakery productivity software, before deciding that the kitchen was really where it was at.
Chuck’s famous griddle burger
George launched Chuck’s in Milan in 2022. Drawing on his Filipino-US heritage, he fast earned an enthusiastic following for his playful menus and signature dishes such as kinilaw – a kind of Filipino ceviche – and nettle tempura. Stepping away from the classical traditions of typical Milanese cuisine, the restaurant plated up flavours that were seldom tasted in the Italian city.
George launched Chuck’s in Milan in 2022. Drawing on his Filipino-US heritage, he fast earned an enthusiastic following for his playful menus and signature dishes such as kinilaw – a kind of Filipino ceviche – and nettle tempura. Stepping away from the classical traditions of typical Milanese cuisine, the restaurant plated up flavours that were seldom tasted in the Italian city.
Inside Chuck’s Madrid
Word of George’s American classics with an Asian twist – and particularly his “no modifications” griddle burger – spread like wildfire: Chuck’s expanded to Paris in 2023, Rome in 2024 and Madrid in 2025. George took a moment away from his sizzling culinary empire to tell SUITCASE where he likes to eat and drink in the city that started it all. Milan getaway on the horizon? These are his picks of the coolest food and drink places to have on your radar.
“Steering clear of the relatively ostentatious design you find in most locales, the focus here is subtle and all about the food,” George says, of this welcome newcomer in Porta Venezia. Founded by Modena-born chef Laura Santosuosso and her partner Danny Mollica, the restaurant is open for lunch daily – and dinner on Fridays. On the menu are seasonal, plant-forward dishes like hachis parmentier, and cordon bleu with mashed potatoes, and pink prawns with armoricaine sauce, served in a pale, minimalist terrazzo-flooring dining room designed by local studio Paradise 2.0. “There’s also a nice, select wine offering, " George says. “Ask Danny.”
Via Francesco Hayez 13, 20129; instagram.com/sandi_ristorante
Word of George’s American classics with an Asian twist – and particularly his “no modifications” griddle burger – spread like wildfire: Chuck’s expanded to Paris in 2023, Rome in 2024 and Madrid in 2025. George took a moment away from his sizzling culinary empire to tell SUITCASE where he likes to eat and drink in the city that started it all. Milan getaway on the horizon? These are his picks of the coolest food and drink places to have on your radar.
1. Sandi
Best for lunch
“Steering clear of the relatively ostentatious design you find in most locales, the focus here is subtle and all about the food,” George says, of this welcome newcomer in Porta Venezia. Founded by Modena-born chef Laura Santosuosso and her partner Danny Mollica, the restaurant is open for lunch daily – and dinner on Fridays. On the menu are seasonal, plant-forward dishes like hachis parmentier, and cordon bleu with mashed potatoes, and pink prawns with armoricaine sauce, served in a pale, minimalist terrazzo-flooring dining room designed by local studio Paradise 2.0. “There’s also a nice, select wine offering, " George says. “Ask Danny.”
Via Francesco Hayez 13, 20129; instagram.com/sandi_ristorante
PAN bakery | Credit: Valentina Sommariva Copia
On Via Cicognara, in the city’s leafy Acquabella district, this café-come-bakery has culinary pedigree: the duo behind it, Alice Yamada and Yoji Tokuyoshi, are ex-Katsusanderia and Bentoteca respectively. Look for the pastel-green benches and queues to spot it – it’s popular. Inside, the menu reflects its founders’ Japanese heritage. “Depending on my mood, I’ll lean into the tuna salad sandwich on focaccia, which they put potato chips in,” George says. “Or the salmon teriyaki donburi. Add avocado, and thank me later.” And to drink? The Chuck’s founder usually goes for a beer from Muttnik, but also recommends the matcha specialties, either the Pan edition or dirty version, adding that “the ‘pork soda’ from Julien Pineau is a nice choice for the table, too.” George’s final word of advice? “Arrive early, arrive hungry.”
Via Leopoldo Cicognara 19, 20129; panmilano.com
“To define what Bicchierino is or does would only ever be an understatement,” George muses: “It just is.” Drawing fans to the city’s south-west, and an otherwise nondescript block on Via Giambellino, this playful hangout was created by five friends with a similar idea for what a neighborhood spot should look – and feel – like. The intimate and warmly lit multihyphenate – bar, community round-up and bistro all rolled into one – serves a menu by chef Katia Erre, delivering what George calls “delectable plates”, spanning barbecued carrots and fennel, to turbot and artichoke in a fresh herb sauce. On pairings, George recommends checking out the selection of natural wines: “Order a juicy one and you’ve got yourself an evening.” For an always-buzzy atmosphere and a friendly team and vibe, just look for the red-lit dining room and crowded terrace on Via Giambellino.
Via Giambellino 39, 20146; instagram.com/bicchierinobar
2. PAN
Best for Japanese-inspired bakes
On Via Cicognara, in the city’s leafy Acquabella district, this café-come-bakery has culinary pedigree: the duo behind it, Alice Yamada and Yoji Tokuyoshi, are ex-Katsusanderia and Bentoteca respectively. Look for the pastel-green benches and queues to spot it – it’s popular. Inside, the menu reflects its founders’ Japanese heritage. “Depending on my mood, I’ll lean into the tuna salad sandwich on focaccia, which they put potato chips in,” George says. “Or the salmon teriyaki donburi. Add avocado, and thank me later.” And to drink? The Chuck’s founder usually goes for a beer from Muttnik, but also recommends the matcha specialties, either the Pan edition or dirty version, adding that “the ‘pork soda’ from Julien Pineau is a nice choice for the table, too.” George’s final word of advice? “Arrive early, arrive hungry.”
Via Leopoldo Cicognara 19, 20129; panmilano.com
3. Bicchierino
Best for a buzzy atmosphere
“To define what Bicchierino is or does would only ever be an understatement,” George muses: “It just is.” Drawing fans to the city’s south-west, and an otherwise nondescript block on Via Giambellino, this playful hangout was created by five friends with a similar idea for what a neighborhood spot should look – and feel – like. The intimate and warmly lit multihyphenate – bar, community round-up and bistro all rolled into one – serves a menu by chef Katia Erre, delivering what George calls “delectable plates”, spanning barbecued carrots and fennel, to turbot and artichoke in a fresh herb sauce. On pairings, George recommends checking out the selection of natural wines: “Order a juicy one and you’ve got yourself an evening.” For an always-buzzy atmosphere and a friendly team and vibe, just look for the red-lit dining room and crowded terrace on Via Giambellino.
Via Giambellino 39, 20146; instagram.com/bicchierinobar
Ortolan
When night falls, Milan’s beloved Pan bakery (see above) transforms into Ortolan – a chilled, softly lit pop-up project that’s been tempting diners from all over the city. “Residencies are never an easy thing to do,” says George. “You’re in a kitchen that isn’t yours, in a space that was most likely not designed by you – it can take a moment. But from the get-go, chefs Francesco Dolcetta and Guglielmo Chiarapini [the guys behind roaming dining project FEG] have made this temporary restaurant an extension of themselves.” Running from Tuesday to Saturday, the dinner-only set-up delivers a constantly evolving menu. George’s highlights? “On a recent visit, I tucked into the house-made sheep pastrami, a wild asparagus omelette, risotto with morels, and portokalopita made with Sicilian Tarocco orange.” The drinks offering is impressive, too, with a wine list curated by Constance Riviere. What should we order? “Julien Mareschal’s Domaine De La Borde of Jura,” George says. “His Trousseau is as expressive as is the acidity it provides.” For the kind of intimate, table-clothed affair that feels like a secret, catch this place while you can.
Via Leopoldo Cicognara 19, 20129; instagram.com/ortolanmilano
“While Trattoria della Gloria’s design is traditional, the atmosphere is anything but,” George says of this lively address in the beloved Navigli district. Set on a quieter block away from the often crowded canalside spots, it offers diners room to stretch out while enjoying some superb bins and food from the small but thoughtfully curated menu. “The service is unwavering,” the Chuck’s founder says, “as you can expect from the trio behind the project [Tommaso Melilli, Rocco Galasso, and Luca Gennati] – all of whom are as energetic as they are focused on the purity of hospitality.” The locally sourced and seasonally driven menu changes daily, with four or five staples, including minestrone, and rabbit liver paté, always available by popular demand. “Rocco prefers not to keep a wine list as it allows him a different contact with the public,” George explains. “Particularly emphasising France and small producers, the wine, in his own words, ‘has to be free’, and that involves not using sulfur.” Latest arrivals from France include Houas Boukella, Melanie Krober Melsolo and Causse Marines. “Trattoria della Gloria is not merely a neighbourhood wine bar, but a think tank in both gastronomy and wine,” George says, before heading off back to the griddle: “I bid you adieu and bon appétit.”
Via Mario Pichi 5, 20143; trattoriadellagloria.com
4. Ortolan
Best for speakeasy-style dining
When night falls, Milan’s beloved Pan bakery (see above) transforms into Ortolan – a chilled, softly lit pop-up project that’s been tempting diners from all over the city. “Residencies are never an easy thing to do,” says George. “You’re in a kitchen that isn’t yours, in a space that was most likely not designed by you – it can take a moment. But from the get-go, chefs Francesco Dolcetta and Guglielmo Chiarapini [the guys behind roaming dining project FEG] have made this temporary restaurant an extension of themselves.” Running from Tuesday to Saturday, the dinner-only set-up delivers a constantly evolving menu. George’s highlights? “On a recent visit, I tucked into the house-made sheep pastrami, a wild asparagus omelette, risotto with morels, and portokalopita made with Sicilian Tarocco orange.” The drinks offering is impressive, too, with a wine list curated by Constance Riviere. What should we order? “Julien Mareschal’s Domaine De La Borde of Jura,” George says. “His Trousseau is as expressive as is the acidity it provides.” For the kind of intimate, table-clothed affair that feels like a secret, catch this place while you can.
Via Leopoldo Cicognara 19, 20129; instagram.com/ortolanmilano
5. Trattoria della Gloria
Best for neo-trattoria innovation
“While Trattoria della Gloria’s design is traditional, the atmosphere is anything but,” George says of this lively address in the beloved Navigli district. Set on a quieter block away from the often crowded canalside spots, it offers diners room to stretch out while enjoying some superb bins and food from the small but thoughtfully curated menu. “The service is unwavering,” the Chuck’s founder says, “as you can expect from the trio behind the project [Tommaso Melilli, Rocco Galasso, and Luca Gennati] – all of whom are as energetic as they are focused on the purity of hospitality.” The locally sourced and seasonally driven menu changes daily, with four or five staples, including minestrone, and rabbit liver paté, always available by popular demand. “Rocco prefers not to keep a wine list as it allows him a different contact with the public,” George explains. “Particularly emphasising France and small producers, the wine, in his own words, ‘has to be free’, and that involves not using sulfur.” Latest arrivals from France include Houas Boukella, Melanie Krober Melsolo and Causse Marines. “Trattoria della Gloria is not merely a neighbourhood wine bar, but a think tank in both gastronomy and wine,” George says, before heading off back to the griddle: “I bid you adieu and bon appétit.”
Via Mario Pichi 5, 20143; trattoriadellagloria.com