About Us

Welcome Back!!!!

Thank you for always supporting us. As some may know, we are able to reopen indoor dining at 25% capacity on June 26th! With that being said, for the safety of our guests and our employees, we are implementing several measures to decrease the spread of COVID-19 in our restaurant. As a business, Buona Terra pledges to enhance our air filtration, maintain our enhanced sanitation practices, and continue to require face masks for all of our employees. If you choose to dine with us, there are several ways you as a customer can help with the safety of our other guests and employees. We are now requiring all customers to wear a face mask covering their nose and mouth whenever they are away from their table. This means as you are walking to your table, going to the restroom, or leaving after your meal, we require you to wear a face mask. This has been a difficult time for everyone. As an organization and as humans, we at Buona Terra stress safety always but especially now.

We want to thank you once again for your support over the last eighteen years. We look forward to continuing to serve our community.

Important Details:

  • We will be closed the week of June 29th – July 6th
  • Starting on July 7th, our hours will be 5 pm – 10 pm Tuesday – Sunday, closed on Mondays.
  • Due to decreased space, we will not be taking reservations online. Please call for availability.

Jose “Chepe” Garcia

Chepe grew up on his parents dairy farm in Mexico.  They grew most of the food for their family and cattle right there on his parents ranch.  In addition to the dairy farm, his family ran a small butcher shop in his town.  He has been in the food business literally from birth.

After leaving home and moving to Chicago he soon was working in some of Chicago’s finest restaurants both in the kitchen and up front.  He has worked with world class chefs honing his skills over the thirty plus years he has been in the business.

By day you will find him running around town, shopping for his market items.  After all of his menu items are prepped for the day, he enjoys a relaxing lunch with his family and then gets ready for the dinner rush.  He keeps a close eye on the kitchen from his post as the bartender. Many guests eat at the bar just to hear his stories, hang out with him and have a laugh.  He regularly travels to Italy to attend the once a year wine expo, Vin Italy.  While there he visits wineries and always returns with fresh menu ideas.

Eileen Gregg-Garcia

Eileen, a Chicago native, left Chicago right after college to help open the Four Seasons Hotel New York, at the time, the flagship hotel.  After her stint in NYC, she moved home to open Tuscany on Clark Street.  That’s where she met Chepe. She fell in love with his food and him, in that order.  She is sometimes called the mayor of Buona Terra for the way she seems to know everyone and kisses every baby.

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