A true exclamation, Che Figata captures what’s cool and fantastic about Italian cooking. Like the slang expression used in Italy when discovering something awesome, Che Figata is passionately rooted in honest food and a truly engaging experience.
Che Figata delivers Italian-to-table cuisine, characterized by its simple preparation and authentic ingredients. Equal parts modern and rustic, Che Figata is warm, welcoming and, above all, delicious!
Modern American cuisine & craft cocktails served in sleek, upscale surroundings in the Hotel Arista. Based on 273 reviews, the restaurant has received a rating of 4.3 stars. Price $$
✔️ Dine-in ✔️ Takeout ✔️ No-contact delivery
Address:
2155 City Gate Ln, Naperville, IL 60563
Phone: (630) 579-3210
Website:
Social Profile: 
Hours
| Sunday |
Closed |
| Monday
(Labor Day)
|
Closed |
| Tuesday |
4–9 PM |
| Wednesday |
4–9 PM |
| Thursday |
4–9 PM |
| Friday |
11 AM–10 PM |
| Saturday |
11 AM–10 PM |
Menu
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Photo Gallery
Order and Reservations
Reservations: opentable.com
Reviews
M Montejano
My overall grade for Che Figata is: B+
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Shauna Angel Blue (Shauna of the Star)
The food is so fresh.
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Jenn Hustwick
Beautiful restaurant Nice atmosphere! DELICIOUS FOOD! Our meals were presented nice and tasted delicious.
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David Mulligan
Amazing food and exemplary service. The open kitchen is fun to watch, and the herbs and greens are grown on site. This place gives new meaning to the term Farm to Table!
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Sanil Thomas
Che figata is just next to where we live and we have been here for the past 3 years. Thought today was the day we explore the place.
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Judy
Since leaving the first review my husband had his $51 steak which also was not good. So I took away one star. Food that cost that amount should be much better. I have no idea what seasoning they used on the steak, but he thought it was pork seasoning. The house smelled like hot dogs instead of steak. We are really disappointed with their food. I hope because Che Figata is under construction that maybe they aren’t using their chefs and the other restaurant they are using just isn’t familiar with the dishes.
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Swing Tsang
Friendly waiter. Great atmosphere. Went for lunch and there was no wait. Street parking outside the restaurant, but there’s also a garage structure in the back.
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Charles Monico
The food was delicious and we kept it simple. We had Peroni’s to start out and grilled bread with olive oil and graded parmesan cheese. Then had the Endive and Arugula salad. 2 more Peroni’s, of course and then a crispy pizza with pepperoni and Italian sausage. Wow it was all mouthwatering.
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Jennifer Velazquez
So much delicious food and drinks! Was there last weekend for my birthday and mother’s day . Had the diver scallops. Oh my word!!! This should always be on the menu!!! They were even able to make my daughter whose vegan, her own pizza Even with vegan cheese! Also got the pesto chicken pizza. Again did not disappoint! Our waiter on Saturday let my friend and I try 2 bubbly 1 rose and 1 prosecco. Enjoyed both! Can’t wait to come back when it gets a bit warmer out to sit on the outside patio!
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Tristan Diekman
When I recommended this place to my parents they were skeptical, but that soon changed once we went. Translating to “cool” in English, Che Figata is a high-end Italian restaurant with amazing food and a modern atmosphere. It is high-end, I mean, they have wine worth a thousand dollars a bottle, but the atmosphere feels homey and more casual, and this works to the restaurant’s advantage. You don’t feel like you need to wear a suit here, and that’s a good thing in this case. Che Figata challenges your tastes and makes you try new things. For example, I’m not a fan of beans, so I was unsure of the bean side I got with my meal. However upon tasting it I was amazed at how much I loved them, how the spices made the beans tasty, like an explosion of flavor. They even have a small shop for pasta, bread, cheese, meat, fine Italian wine, etc. Not to mention the head chef is highly decorated and experienced in his field, explaining the excellent quality of the food. Well done.
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