Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made with bone-in chicken, potato wedges, celery and carrots. Sautéed with garlic, oregano, white wine and olive oil, the chicken is baked until the skin becomes crisp. The dish is served swimming in white wine sauce and garnished with bright green peas. The Capitanini family, owners of Italian Village, Chicago's oldest extant Italian restaurant, founded in 1927, say it was on their menu very early on. According to “The Encyclopedia of American Food and Drink”, an Italian cook inspired by the Mt. Vesuvius volcano (or Vesuvio in Italian) created the dish in Chicago after WWII. Another story has Nick Giannotti claiming his father, Vic, invented it in the 1960s. While its origin remains in dispute, some suggest the dish was popularized by the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s. Today, it is a signature dish at Harry Caray’s Italian Steakhouse.