Tre Dita in Chicago.
Photo: ERIC WOLFINGER
Chicago Hot Spot Tre Dita Is a Spectacular Ode to Tuscan Cuisine
The soaring space, crafted by David Collins Studio, also nods to its roots with a medley of imported marbles
David Collins Studio designed the new Tuscan restaurant Tre Dita. Photo: ERIC WOLFINGER
Fiercely protective and understandably proud of its manifold culinary delights, the sun-splashed Italian region of Tuscany launched an initiative called Vetrina Toscana to promote authentic fare around the world. The group has now designated its first certified Tuscan restaurant in the U.S.: Tre Dita, which just debuted at the towering St. Regis Chicago, designed by Studio Gang. Among the tempting menu items by chef Evan Funke are wood-fired bistecca alla Fiorentina and more than 700 wines, many of which are from small Tuscan producers.
The soaring space, meanwhile, was crafted by David Collins Studio with nods to its Italian roots with a medley of imported marbles. Adding to the atmosphere is a striking arrival lobby that leads to a “gastronomic tunnel,” where guests walk past a glass-enclosed pasta lab with chefs at work in order to reach the dining room.
“When you visit a restaurant in Florence, Lucca, or Livorno, you meet a constant in themes and traditions—handmade pasta, wood-fired cooking, and bistecca,” says Funke. “Tre Dita is a place where those traditions can live in full illustration.”
The restaurant features architectural columns, arched portals, dark-stained timber chequerboard flooring, walnut timber paneling, and wrought-iron light fixtures. Photo: ERIC WOLFINGER
A version of this article first appeared in print in our 2024 Summer Issue under the headline “Italian Renaissance.” Subscribe to the magazine.
A view of the restaurant’s “pasta lab.” Photo: ERIC WOLFINGER
The restaurant boasts stellar city views, especially magical at night. Photo: ERIC WOLFINGER
The arrival lobby at Tre Dita. Photo: ERIC WOLFINGER
Cover: Tre Dita in Chicago.
Photo: ERIC WOLFINGER
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