As St. Regis Chicago elevates its profile with the opening of the lush Italian restaurant Tre Dita, the buzz is all about the new culinary hotspot that's bringing a taste of Tuscany to the city. The restaurant, unveiled this past Saturday, is already drawing eyes with its prime location overlooking Navy Pier, as reported by Eater Chicago.
This latest venture by Lettuce Entertain You Enterprises (LEYE) fills the gap left by Alinea Group's departure, and with complete design freedom, they've crafted a grand space boasting 44-foot ceilings and expansive 40-foot windows. Tre Dita, which translates to "three fingers," refers to the signature cut of its steak, notably bistecca Fiorentina, set to impress Chicago's meat connoisseurs.
The man behind the menu is LA chef Evan Funke, known for his expertise in Italian cuisine and pasta-making finesse. Funke, who brings the legacy of his stints at Spago and his celebrated restaurants Felix and Mother Wolf, is keen to offer Chicagoans an authentic Tuscan experience. Describing the new spot as a "cucina Toscana," Funke aims to sweep diners off their feet with traditional dishes and top-notch hospitality, according to an Eater Chicago interview.
The restaurant's offerings include a host of handcrafted pastas, with prices ranging from $24-$32, and crowd favorites such as freshly baked schiacciata bianca and gamberi in salsa verde. The full experience, extending beyond the bar's current menu, is expected to be unveiled soon. Even the celebs are taking note, with opening night attracting actor Jim Belushi, various local political figures, and culinary personalities, hinted in a report by Axios.
Funke's dedication is evident, particularly in his pasta creations, which are born from a glass-enclosed, climate-controlled pasta lab. These delicate shapes will not only grace the plates but also provide patrons with a glimpse into the artistry of Italian cooking. "So pasta, much like bread, is an animal. It lives and breathes, it's directly affected by its immediate environment, and controlling the environment is an extremely important thing if you want to produce a handmade product very consistently," Funke told Eater Chicago.
Moving beyond his pasta expertise, Funke pays homage to the Tuscan tradition of honoring beef, which resonates well with the local Chicago flavor. While Chicago may not boast the year-round produce paradise of California, Funke is prepared to ship in ingredients from across the country and also source locally from Michigan and surrounding farms, embracing both Italian and Midwestern culinary ethos.
Tre Dita, nestled in the $1 billion St. Regis Chicago, is not just LEYE's comeback into the fine dining foray but also a gastronomic adventure designed to connect diners with the heart and soul of Italian cuisine, as Funke revealed in his focus on connection, reverence, and appreciation in a culinary context.
