After several years in the making and a name change, one of the newest additions to Chicago’s iconic skyline, the St. Regis Chicago, finally opened just under a year ago displaying a stunning array of amenities and impressive features.
Designed by Jeanne Gang and her architectural firm, Studio Gang Architects, it now holds the title of the tallest tower on the planet designed by a woman and has already been picking up awards for being one of the best new hotels in the United States.
Now some months after its official opening, the hotel’s exciting new restaurants and bars are all open with Tre Dita— one of Michelin Guide’s most anticipated new restaurants for 2024—the latest to be unveiled this month.
Helmed by two-time James Beard-nominated Chef Evan Funke, the new restaurant Tre Dita is a project by Chicago’s Lettuce Entertain You hospitality group and adds to the flourishing caliber of exceptional steakhouses in Chicago.
“As Chicago’s steak town meets Tuscan tradition, Tre Dita emerges as the epitome of sophistication and culinary innovation” reads the Tre Dita website which also lauds its “grand entranceway, luxurious ambiance, and breathtaking 40-foot windows offering panoramic views of the Chicago Riverwalk.”
The lavish new restaurant’s name means “three fingers” in Italian— a homage to the precise thickness of a bistecca Fiorentina— and while it certainly has no shortage of standout qualities, it’s the magic cooked up in the kitchen that has people extra excited.
“Chef Evan Funke is a steward of Italian cooking traditions and culture” reads the Tre Dita website. “Tre Dita is his love letter to Tuscany, drawing inspiration from the cuisine of Florence, Lucca or Livorno and more.”
A dinner menu consequently boasts a wealth of options including various house-baked Focaccia choices, fish plates, meat plates, and takes on traditional Tuscan handmade pasta ranging from $26 to $42.
The restaurant’s magnum opus, however, can be found on the separate signature steak menu which offers 5 options starting at $59 for the “Filleto Di Manzo” which is an 8oz creekstone filet mignon. The most premium cut, and most expensive dish at Tre Dita, is the “Bistecca Alla Fiorentine”, a 60-day dry-aged 42oz prime porterhouse with a price tag of $290.
An all-Italian wine list, meanwhile, features over 700 labels focusing on Tuscany but hailing from many of Italy’s unique regions.
An elegant bar setup offers its own refined menu of small plates and bites as well as an extensive wine and cocktail list offering somewhere to enjoy a drink after dinner later into the evening.
The Tre Dita restaurant is open from 4:00 p.m. until 10:00 p.m. Sundays through Thursdays with the bar open for cocktails until midnight. On Fridays and Saturdays, the restaurant will remain open an hour later until 11 p.m. and the bar will remain open for cocktails until 1 a.m.
More information can be found at www.treditarestaurant.com.