Tre Dita celebrates Tuscan-style beef

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Photo by Eric Wolfinger

“The Tuscans celebrate beef as much as people do in Chicago.”

That’s what two-time James Beard-nominated chef Evan Funke told David Manilow, host of “The Dining Table” podcast, during a conversation about his new restaurant, Tre Dita, which he opened in the spring in Chicago in partnership with Lettuce Entertain You Enterprises.

“Tre dita” means “three fingers” in Italian, a reference to the thickness of a properly cut Bistecca alla Fiorentina, the upscale restaurant’s signature dish featuring 60-day dry-aged, 42-ounce prime porterhouse at $290 a pop.

The restaurant, on the second floor of The St. Regis Chicago, 401 E. Wacker Drive, boasts 40-foot windows with spectacular views of the Chicago River and Lake Michigan.

The Tuscan-focused menu includes Schiacciata Bianca, a focaccia Toscana; Fiori di Zucca, ricotta-stuffed squash blossoms; and Branzino alla Brace, wood-fire-grilled sea bass. The Italian-inspired dessert menu features Classic Tiramisu, Torta della Nonna and a selection of house-made gelati and sorbetti.

The wine list has more than 700 options, with a focus on Tuscan varietals, as well as grappa and dessert wines. Guests can peer into Tre Dita “pasta lab” to see chefs making pasta by hand.

For more, click here.

 

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