Tuscan Delights Take the Windy City by Storm at Tre Dita

As the Democratic National Convention hits Chicago, the city's dining scene is set to sizzle with the arrival of a new Tuscan-inspired destination, Tre Dita. Nestled within the luxurious St. Regis Hotel, this culinary haven promises to transport guests on a journey through the heart of Italy, offering a unique twist on traditional steakhouse fare.

Elevating the Tuscan Experience in the Windy City

Transforming the Dining Landscape

When the renowned Lettuce Entertain You group reached out to acclaimed L.A. Chef Evan Funke about a new project in Chicago, the food world took notice. Funke, known for his mastery of handmade pasta, was tasked with transforming the second floor of the Jeanne Gang-designed St. Regis Hotel in Lakeshore East into a haven for Tuscan culinary delights. The mission at Tre Dita, however, extends far beyond just steak and pasta."It's about transporting people out of their daily lives and into the center of Tuscany through wood fire and handmade pasta and storytelling at the table; plus, the spectacular room," Funke explained, underscoring the restaurant's ambition to immerse diners in the essence of Italian culinary tradition.

A Sanctuary of Tuscan Elegance

The moment guests step into Tre Dita, they are enveloped in a world of Tuscan elegance. The rich wood, plush upholstery, and breathtaking views of Lake Michigan and the Chicago River create a space that is nothing short of spectacular. Funke's insistence on a state-of-the-art pasta lab further reinforces the restaurant's commitment to authenticity, ensuring that the handmade pasta is produced in a humidity and temperature-controlled environment, just as it would be in the heart of Tuscany.

The Artistry of Handmade Pasta

Tre Dita's menu showcases Funke's mastery of pasta-making, with nearly a dozen varieties emerging from the restaurant's pasta lab. One standout dish is the chestnut flour lasagna, featuring wide sheets of pasta nestled in a verdant green pesto, accented with Sicilian pine nuts. The beef tartare, meanwhile, is elevated with a shower of fried artichoke leaves, served alongside crisp toast points for scooping.

The Allure of Bistecca Alla Fiorentina

While Tre Dita's pasta offerings are undoubtedly a draw, the restaurant's true calling card lies in its celebration of the Tuscan steak tradition. The Bistecca Alla Fiorentina, a 60-day, dry-aged, 42-ounce porterhouse, is the centerpiece of the menu, grilled over hardwood until it reaches a perfect medium-rare. Sliced and served alongside humble sides like greens or potatoes, this iconic Florentine dish is a testament to the restaurant's commitment to authenticity."Our namesake is tre dita – three fingers – it's the measure in which a Tuscan measures their steak; otherwise it's considered carpaccio," Funke revealed, underlining the cultural significance of this prized cut of meat. For those seeking a slightly smaller option, the Costata, a 32-ounce Prime bone-in ribeye, also graces the menu.

Embracing the Rhythm of Tuscan Dining

Tre Dita's approach to dining is a departure from the traditional steakhouse experience. "When you say 'steakhouse,' you think creamed spinach, you think sides and a la carte. We didn't want that," Funke explained. Instead, the restaurant embraces the sequence of Italian dining, encouraging guests to savor multiple courses at a leisurely pace.This culinary journey may culminate with an elegant tiramisu, served in an etched glass coupe – a far cry from the more common local renditions. Tre Dita's mission is to immerse diners in the rich tapestry of Tuscan food culture, allowing them to "tell good stories about Bistecca" and indulge in the authentic flavors of Italy.Chicago's dining scene has a new star in the form of Tre Dita, a sanctuary where the traditions of Tuscany come alive, offering a unique and unforgettable culinary experience for all who step through its doors.