L.A. star chef Evan Funke is making waves with his Chicago debut, a high-profile collab with Lettuce Entertain You Restaurants that aims to make Chicago foodies rethink their notions of Italian cuisine.
Chef Evan Funke is a household name in L.A. for restaurants Felix and Mother Wolf; now he’s aiming to make an impact on the Chicago culinary scene with Tre Dita.
Italian cuisine is one of the Windy City’s most beloved, from red sauce joints in Little Italy to contemporary fare at spots like Monteverde, Osteria Langhe and more. But among all of Chicago’s offerings, not a single restaurant here or in the entire U.S. has been certified as authentically Tuscan by Italian culinary authority Vetrina Toscana. That is, until now: It’s Tre Dita at the St. Regis Chicago, a collab between Lettuce Entertain You Restaurants and L.A. star chef Evan Funke.
In true Tuscan style, steak options are plentiful, from an 8-ounce filet to a 42-ounce prime porterhouse.
“Tre Dita is an homage to my love for cucina Toscana,” says Funke, “and we are incredibly honored that Vetrina Toscana has named Tre Dita as the first certified Tuscan restaurant in the United States. With that honor comes a great responsibility to ensure that the traditions of Tuscany are represented in the most respectful manner possible. It is truly a privilege to celebrate Tuscany—its food, culture, and extraordinary products.”
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Italian for “three fingers,” the restaurant’s name pays homage to the exact thickness of a proper bistecca Fiorentina, which the restaurant cooks up in its open-hearth, wood-fired grill. Another factor that makes the place stand out? Funke’s signature temperature- and humidity-controlled “pasta lab,” where chefs hand-make the kitchen’s pappardelle, linguine, tagliatelle and more.
The restaurant's main dining room features seating for 130 with stunning lake and city views.
The stylish space provides a fittingly chic backdrop for Funke’s cuisine. Spread across nearly 9,000 square feet on two levels (including a double-height main dining room that seats 130), the room delivers Tuscan vibes with Italian marble, architectural elements and sophisticated forest green and blue leather upholstered banquettes. Ultimately, though, the focus is squarely on the food, with tempting offerings like that bistecca Fiorentina (a 60-day dry-aged 42-ounce behemoth) plus comparatively lighter fare—think house-baked focaccia, fried squash blossoms with ricotta and parmigiano reggiano, spaghetti with clams, and grilled branzino with artichokes and shaved fennel.
Tortelli di Zucca is among the tempting pasta dishes, all handmade in house.
Funke’s current fave on the menu right now? The chef behind L.A. hot spots Felix and Mother Wolf demurs. “It’s not really about a single dish. The whole menu is spectacular—the menu moves through the seasons and the dishes vivify the depth and richness of the Tuscan kitchen in the most colorful, respectful, and authentic way possible.” 401 E. Wacker Drive, 2nd Floor
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Photography by: Photos by Eric Wolfinger
