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A collaboration between award-winning Chef Evan Funke (Felix, Mother Wolf, Funke) and Lettuce Entertain You Restaurants, Tre Dita marks the Los Angeles-based chef’s first Chicago restaurant. Italian for three fingers, Tre Dita is a nod to the precise thickness of a properly cut bistecca Fiorentina, which the “cucina Toscana” servers from its open-hearth wood-fired grill, along with handmade pastas, antipasti and dolce. Located on the second floor of The St. Regis Chicago, the architectural marvel designed by award-winning architect Jeanne Gang, Tre Dita offers sweeping views of Lake Michigan and the Chicago River in Chicago’s Lakeshore East and is open for dinner service seven nights a week.
Hours
| Sunday | 4–9:30 PM |
| Monday | 4–9:30 PM |
| Tuesday | 4–9:30 PM |
| Wednesday | 4–9:30 PM |
| Thursday | 4–9:30 PM |
| Friday | 4–10:30 PM |
| Saturday | 4–10:30 PM |
Address and Contact Information
Address: The St Regis Hotel, 401 E Wacker Dr, Chicago, IL 60601
Phone: (312) 725-1724
Website: https://www.treditarestaurant.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
Tre Dita: Home Page
Tre Dita Location Selection Page. 401 E. Wacker Dr • The St. Regis Chicago • Chicago, IL 60601 • Reserve. ×. Happenings. Easter at Tre Dita Your Perfect …
Tre Dita Restaurant – Chicago, IL | OpenTable
Dinner service at Tre Dita runs in the evenings. Current posted hours are: Mon–Thu and Sun 4:00 PM–12:00 AM; Fri–Sat 4:00 PM–1:00 AM. Because they run special …
Tre Dita Restaurant | Chicago IL – Facebook
Tre Dita Restaurant, Chicago. 2025 likes · 59 talking about this. An elegant Tuscan steakhouse helmed by acclaimed Chef Evan Funke, located in the St….
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Reviews
Bill
A lovely dining experience right from the moment we walked into – the space is stunning with soaring ceilings and incredible views overlooking Navy Pier and the lakefront. The pastas were made fresh in house and excellent across the board, especially the linguine al limone, spaghetti alle vongole, cacio e pepe, and pappardelle, all perfectly al dente and satisfying. The NY strip and ribeye were tender and flavorful, and service was attentive throughout the evening. The only slight miss was the squash blossom, which leaned a bit salty and felt less balanced. Overall, a memorable and elegant spot that’s great for celebrations or special occasions.
… moreStar Danyal
My experience at Tre Dita was absolutely incredible. To start, the entire restaurant is stunning. I adored the dimly lit atmosphere with beautiful decorations throughout the space. We were here just before the holidays, so the lights and ornaments made for a classy Christmas dinner. The food was to die for. I cannot remember all the names of our dishes, unfortunately, but I do believe that showing the images to the staff could help since they would be able to identify them. I was very, very pleased with my meal. The table found their entrees to also be quite divine. Even the appetizers had me obsessed. Our dessert was one of a kind as well. Finally, we were delighted to have such professional and kind service given to us by our waiter. He was patient, polite, and friendly to us all. I would definitely recommend this restaurant to my friends, family, and anyone who is looking for a charming restaurant in the area. I would love to return when I am back in the state.
… moreScott Besemann
The atmosphere and service is outstanding. Great view of Chicago and a lively vibe. Service was on top of it mostly but certainly long periods with no one checking in.
Food was good. Pasta a little undergone, spicy pasta sauce was great. Lasagna special was really heavy but delicious. Short rib meatballs were dry. Focaccia was light and airy with delicious mix of salt and rosemary.
… moreFood was good. Pasta a little undergone, spicy pasta sauce was great. Lasagna special was really heavy but delicious. Short rib meatballs were dry. Focaccia was light and airy with delicious mix of salt and rosemary.
Muhammad Fariz Ali
Worth the visit. Very formal and expansive ambiance good city views tableside. Our waiter was very nice and helpful as well.
The food was all solid. The bread was soft supple with a great tomato sauce and cheese. The gnocchi fritti was unique take on cheese balls and very creamy. All three pastas were unique and classic flavors done very well. Balanced spice with red saucy flavor on the arrabiata. The cacio e Pepe classic pasta with creamy and perfect pasta texture. The limon pasta was the most unique and best from the three as it’s unique and lemony but not enough to put you off; very well executed. The mocktails were decent have had better, espresso martini was very good they are also very expensive for the taste. The tiramisu was not really tiramisu our least favorite dish I think it didn’t do justice to the classics flavors of tiramisu; youcould skip it. Overall worth the trip for some of the best pasta in town and great location!
… moreThe food was all solid. The bread was soft supple with a great tomato sauce and cheese. The gnocchi fritti was unique take on cheese balls and very creamy. All three pastas were unique and classic flavors done very well. Balanced spice with red saucy flavor on the arrabiata. The cacio e Pepe classic pasta with creamy and perfect pasta texture. The limon pasta was the most unique and best from the three as it’s unique and lemony but not enough to put you off; very well executed. The mocktails were decent have had better, espresso martini was very good they are also very expensive for the taste. The tiramisu was not really tiramisu our least favorite dish I think it didn’t do justice to the classics flavors of tiramisu; youcould skip it. Overall worth the trip for some of the best pasta in town and great location!
Bushra Noorulain
Tre-dita truly stands out as one of the absolute best fine dining destinations in Chicago. From the moment we were seated, the experience was top notch, delivering an evening of culinary excellence that we won’t soon forget.
The fact that they make their pasta in-house is evident in every bite. Their gnocchi was so delicious—light, pillowy, and perfectly sauced. But the true revelation was their pesto pasta, which was genuinely one of a kind; a fresh, vibrant, and perfectly balanced dish.
For the main course, the steak was superb—super soft, incredibly tender, and cooked to absolute perfection. It practically melted in my mouth!
The mocktails are wonderfully quenched thirsting and refreshing, making for a sophisticated pairing with the meal.
Beyond the incredible food, the service is simply top notch. Attentive, professional, and knowledgeable, the staff enhanced the entire dining experience.
If you are looking for a flawless fine dining Italian meal in Chicago, Tre-dita is an absolute must-visit. Five stars without hesitation!
… moreThe fact that they make their pasta in-house is evident in every bite. Their gnocchi was so delicious—light, pillowy, and perfectly sauced. But the true revelation was their pesto pasta, which was genuinely one of a kind; a fresh, vibrant, and perfectly balanced dish.
For the main course, the steak was superb—super soft, incredibly tender, and cooked to absolute perfection. It practically melted in my mouth!
The mocktails are wonderfully quenched thirsting and refreshing, making for a sophisticated pairing with the meal.
Beyond the incredible food, the service is simply top notch. Attentive, professional, and knowledgeable, the staff enhanced the entire dining experience.
If you are looking for a flawless fine dining Italian meal in Chicago, Tre-dita is an absolute must-visit. Five stars without hesitation!
Eris Tollkuci
A Luxurious Setting That Fell Just Short of the Flavor
This restaurant is undeniably beautiful–polished, luxurious, and every bit the “five-star experience” when it comes to ambiance. From the plush interiors to the attentive service, it’s clear no detail was overlooked… except, perhaps, a few on the plate.
Let’s start with the sticker shock: my non-alcoholic beverage–a blueberry, mint, and club soda combo–was $16. For that price, I expected more depth or a lower price.
As for the food, most dishes were good. The pasta ofterings were a standout–especially the Linguini al Limone, which struck a perfect balance between rich and bright. The Fiori di Zucca (stuffed squash blossoms) were another highlight. Though fried, they were delicately done, with a crisp coating that gave way to flavorful, creamy stuffing. I’d absolutely recommend them. Another favorite, the Insalata de Cicoria.
On the other hand, some dishes didn’t quite live up to the luxe setting. The bruschetta, while clearly made with quality ingredients–peeled tomatoes, EVOO–was bland and forgettable. The New York strip we ordered medium came out overcooked, which was a letdown, especially at this price point.
None of the sides were particularly memorable either; the Patate Fritte were passable, but didn’t add much to the meal.
Overall, this is a restaurant that dazzles on the surface and is very hyped, but doesn’t consistently deliver on the culinary front.
With so many excellent Italian spots in Chicago offering exceptional food at a similar price point, I wouldn’t return. It’s the kind of place that’s great for a special occasion once–but next time, I’ll opt for a spot where the flavors are as bold as the décor.
… moreThis restaurant is undeniably beautiful–polished, luxurious, and every bit the “five-star experience” when it comes to ambiance. From the plush interiors to the attentive service, it’s clear no detail was overlooked… except, perhaps, a few on the plate.
Let’s start with the sticker shock: my non-alcoholic beverage–a blueberry, mint, and club soda combo–was $16. For that price, I expected more depth or a lower price.
As for the food, most dishes were good. The pasta ofterings were a standout–especially the Linguini al Limone, which struck a perfect balance between rich and bright. The Fiori di Zucca (stuffed squash blossoms) were another highlight. Though fried, they were delicately done, with a crisp coating that gave way to flavorful, creamy stuffing. I’d absolutely recommend them. Another favorite, the Insalata de Cicoria.
On the other hand, some dishes didn’t quite live up to the luxe setting. The bruschetta, while clearly made with quality ingredients–peeled tomatoes, EVOO–was bland and forgettable. The New York strip we ordered medium came out overcooked, which was a letdown, especially at this price point.
None of the sides were particularly memorable either; the Patate Fritte were passable, but didn’t add much to the meal.
Overall, this is a restaurant that dazzles on the surface and is very hyped, but doesn’t consistently deliver on the culinary front.
With so many excellent Italian spots in Chicago offering exceptional food at a similar price point, I wouldn’t return. It’s the kind of place that’s great for a special occasion once–but next time, I’ll opt for a spot where the flavors are as bold as the décor.
Sandy Nguyen
I’ve been here twice, but most recently on my birthday. We had the schiacciata bianca, polpette de brasato, fiorri di zucca, patate fritte, linguini al limone, spaghetti alle vongole, mushroom pasta (seasonal special), rigatoncini all’arrabbiata, tagliata di manzo, New York strip, and the torta all’olio d’olivia. For drinks, I got the solo noi (very unique flavors in a good way. Would recommend ) and my husband got the Il tempo (he loved it too). They also have cool ice . Everything was truly delicious but if I had to pick my personal favorites, it would be the linguini al limone (it’s something I would crave and order again and is my second time ordering), the all’arrabbiata (it’s pretty much spicy rigatoni and imo better than Carbone in NYC), as and the New York strip steak (I had swifts and sons and was disappointed but this steak hit the spot). All the pastas were delicious. Everyone had their own favorites so I wouldnt sleep on any of the dishes. Also I had the branzino last time and it was top tier
… moreMark A
Tre Dita and Bar Tre Dita are located inside the St Regis Hotel tower. They are on the 2nd floor, while another restaurant named Miru (serving Japanese food) is on the 11th floor. I visit Miru last year for Restaurant Week and, ever since then, have wanted to try Tre Dita. So for Restaurant Week this year, I went.
I don’t think you should come here for Restaurant Week, because management at Tre Dita has broken the sacred spirit of Restaurant Week. They make it very clear that they care less about providing a nice night out and more for making money off of you.
First, the main dining room is not participating in Restaurant Week, only the bar and lounge. So be careful if you place a reservation. Second, I overheard our waiter, Tristan, tell another table that management only wants their waiters to hand the Restaurant Week menu to those who specifically ask for it because they would rather you order off the regular menu so you spend more. Third, Tre Dita kept all their expensive proteins off the Restaurant Week menu. Fourth, they are transparent that only the pasta course is a regular portion, while they scaled down the portions for the other courses. Fifth, they make the table share course 1 and 4.
So let’s do some quick math. The courses cost = $11 + $39 + $28 + $14 =$92.00. And you think you are getting a great value. But since you share course 1 and 4. And since they give you smaller portions of the courses, other than the pasta course, let’s redo the math accordingly = $6 + $20 + $28 + $7 =$61.00. Management at Tre Dita has calculated exactly how to give you your $60 Restaurant Week dinner without giving you a penny extra!
What is even worse is that your service is based on how big a money sign you look to them. Order a couple of pricy cocktails suddenly you get better service. We stuck with tap water and the Restaurant Week menu and Tristan provided adequate service. But the couple next to us ordered cocktails and he spent time going over the menu (they came for Restaurant Week) in detail and throwing in some charm and jokes.
But I am conflicted because Tre Dita has some really good food. They do the classics well. For Restaurant Week the table shares a focaccia loaf which is warm, airy, and flavorful. You get a choice for course 2. Bufala and prosciutto vs a beet salad. My date and I agreed the beet salad was the better dish. If you like beets and vegetables, you will like this dish, because their natural flavors pop here and the whole dish tastes really fresh. You get a choice for course 3 but my date and I ordered the same pasta dish – Rigatocini alla Genovese. You can tell with this dish that Tre Dita makes their pasta daily. And the short rib ragu is amazing! The table has to share dessert. We got the pistachios gelato praline. Our waiter tells us the drizzle is also pistachios, but it tastes like peanut butter (which really works for this dish). Tre Dita, on its website menu, still had listed their grapefruit sorbet, but at the last minute changed that choice to lemon-almond cookies. But in all transparency, our waiter brought us out the grapefruit sorbet as a surprise.
In summary, Tre Dita is not a bad restaurant. They have some amazing food and I am sure you could have a very pleasant night out. It is annoying that they chose to participate in Restaurant Week, then go against its spirit of providing a nice night out at a reasonable cost and great value. So I would not recommend Tre Dita for Restaurant Week. Instead, make reservations to Miru on the 11th floor. It was my favorite restaurant I tried last year for Restaurant Week and they have stunning panoramic views of the city up there that I am sure Tre Dita is jealous about.
… moreI don’t think you should come here for Restaurant Week, because management at Tre Dita has broken the sacred spirit of Restaurant Week. They make it very clear that they care less about providing a nice night out and more for making money off of you.
First, the main dining room is not participating in Restaurant Week, only the bar and lounge. So be careful if you place a reservation. Second, I overheard our waiter, Tristan, tell another table that management only wants their waiters to hand the Restaurant Week menu to those who specifically ask for it because they would rather you order off the regular menu so you spend more. Third, Tre Dita kept all their expensive proteins off the Restaurant Week menu. Fourth, they are transparent that only the pasta course is a regular portion, while they scaled down the portions for the other courses. Fifth, they make the table share course 1 and 4.
So let’s do some quick math. The courses cost = $11 + $39 + $28 + $14 =$92.00. And you think you are getting a great value. But since you share course 1 and 4. And since they give you smaller portions of the courses, other than the pasta course, let’s redo the math accordingly = $6 + $20 + $28 + $7 =$61.00. Management at Tre Dita has calculated exactly how to give you your $60 Restaurant Week dinner without giving you a penny extra!
What is even worse is that your service is based on how big a money sign you look to them. Order a couple of pricy cocktails suddenly you get better service. We stuck with tap water and the Restaurant Week menu and Tristan provided adequate service. But the couple next to us ordered cocktails and he spent time going over the menu (they came for Restaurant Week) in detail and throwing in some charm and jokes.
But I am conflicted because Tre Dita has some really good food. They do the classics well. For Restaurant Week the table shares a focaccia loaf which is warm, airy, and flavorful. You get a choice for course 2. Bufala and prosciutto vs a beet salad. My date and I agreed the beet salad was the better dish. If you like beets and vegetables, you will like this dish, because their natural flavors pop here and the whole dish tastes really fresh. You get a choice for course 3 but my date and I ordered the same pasta dish – Rigatocini alla Genovese. You can tell with this dish that Tre Dita makes their pasta daily. And the short rib ragu is amazing! The table has to share dessert. We got the pistachios gelato praline. Our waiter tells us the drizzle is also pistachios, but it tastes like peanut butter (which really works for this dish). Tre Dita, on its website menu, still had listed their grapefruit sorbet, but at the last minute changed that choice to lemon-almond cookies. But in all transparency, our waiter brought us out the grapefruit sorbet as a surprise.
In summary, Tre Dita is not a bad restaurant. They have some amazing food and I am sure you could have a very pleasant night out. It is annoying that they chose to participate in Restaurant Week, then go against its spirit of providing a nice night out at a reasonable cost and great value. So I would not recommend Tre Dita for Restaurant Week. Instead, make reservations to Miru on the 11th floor. It was my favorite restaurant I tried last year for Restaurant Week and they have stunning panoramic views of the city up there that I am sure Tre Dita is jealous about.
Greg Taylor
My wife and I are frequent visitors to Chicago and make it a point to dine at Tre Dita every time since we discovered it. The food is exceptional as is the service. On our most recent trip, we arrived well ahead of our reservation and simply ate at the bar, watching the cocktails being crafted. Same menu as the dining room but a different atmosphere, and the same great food and service.
… moreM W
We stopped by the bar side of Tre Dita in Chicago, and it was such a great experience. The atmosphere was relaxed but elevated, making it the perfect spot to unwind and enjoy really good food.
The bread was absolutely awesome — fresh, warm, and the kind you keep reaching for without even thinking. The meatballs were amazing as well, full of flavor and cooked perfectly. Even the entrée we ordered was very good, rounding out a meal that felt thoughtful and well executed from start to finish.
Tre Dita definitely impressed, and I’d happily return the next time I’m in Chicago.
… moreThe bread was absolutely awesome — fresh, warm, and the kind you keep reaching for without even thinking. The meatballs were amazing as well, full of flavor and cooked perfectly. Even the entrée we ordered was very good, rounding out a meal that felt thoughtful and well executed from start to finish.
Tre Dita definitely impressed, and I’d happily return the next time I’m in Chicago.