Stepping into this bright, airy restaurant within the modern wing of the Art Institute of Chicago feels like dropping in on a Mies van der Rohe-designed canteen. Actually it’s the work of architect Renzo Piano, who’s made himself into something of a museum specialist. The restaurant’s name not only references him, but also means “third floor,” where the restaurant is located in the museum (admission to which is not required to gain access to the restaurant). The all-white decor and nearly floor-to-ceiling glass windows and blond hardwood floors give the room the feel of a modernist eyrie, with vistas of Millennium Park and Michigan Avenue. The menu touts its local and sustainable values; one example is this hearty flatbread-style pizza, which sports garnishes of garlic, chili, pine nuts and delicious aged Evalon goat’s milk cheese from Wisconsin. It’s just one of many appealing inventions from star chef Tony Mantuano’s (of Spiaggia renown) kitchen.