A New generation

Anthony Stefani, Phil and Karen Stefani’s son, returned to the restaurant business full time in the summer of 2017 after a successful career with the Chicago Blackhawks and Breakthru Beverage (formerly Wirtz Beverage). He created Bar Cargo after a lifetime of dining in Rome’s best restaurants and perfecting the Bar Cargo concept. Anthony grew up in the family business, working his way up from the pasta shop at the original Stefani’s on Fullerton to summer’s working every position at Castaways on North Avenue Beach. Now, with years of marketing, hospitality and business experience, Anthony presents Bar Cargo — Chicago’s best Roman pizza restaurant!


It was on a family trip to Italy that Anthony Stefani first fell in love with Roman-style pizza and where the concept for Bar Cargo came to life. After months of working with local chefs, pizzaiolos, and even a world pizza champion, the dough recipe and 96-hour rise process was perfected. The result is a thicker crust that is both light and airy. Topped with fresh & fun ingredients and baked in the Castelli ovens imported from Italy, the perfect Roman-style pizza is achieved.


How the Dough is Made

The pizzas at Bar Cargo are created using a unique custom three blend imported flour from Rome that are shipped directly to us on cargo containers from overseas.

The dough has a 96 hour raise period that creates a light and crispy product.

Once the dough is hand-rolled and topped with your favorite ingredients, it is placed in our imported "Castelli Forni" stone oven from Rome.

Located in River North, 605 N Wells St Chicago, IL 60654 |312-929-0065

MONDAY closed
TUESDAY closed
WEDNESDAY 4pm-10pm
THURSDAY 4pm-10pm
FRIDAY 4pm-12am
SATURDAY 11am-12am
SUNDAY 11am-9pm