Naha

Row 1

Details
500 N Clark St (at W. Illinois St.)
Chicago, IL 60654
(312) 321-6242
New American
$ $ $
Hours
Mon–Thu: 11:30 AM–2:00 PM Fri: 11:30 AM–2:00 PM Sat: 5:30 PM–10:00 PM

Around the Web

Foursquare Tips

  • The pan-roasted wild salmon is perfectly crisp fish, subtly sauced, with simple but hardly bland vegetable partners such as buttery melted leeks and celery that coax out more flavor.
  • Carrie, the owner and chef, is fabulous. Sit at the bar for the best bar menu in town! -Rick Bayless, Top Chef
  • Everything about this place screams bounty: enormous street-facing windows; a towering, warehouse-like ceiling; and ridiculously plentiful portions of chef Carrie Nahabedians kick-ass food.
  • Excellent value at Restaurant Week
  • GM Terry Kane and Chef Carrie give you an intimate experience paired with exquisite dishes unique and beyond compare in the city!
  • A couple of months after Emanuel took office, he dined in River North with Richard M. Daley. It seemed like it was a how-am-I-doing-so-far? moment, says Naha co-owner Michael Nahabedian.
  • Try the pear brandy, made by infusing Seedling Farms pears with brandy in a dark space for three-and-a-half months.
  • Naha delivers the goods with creative and complex dishes that live up to thier impressive dishes. Naha also might be the only fine dining restaurant that offers a hamburger on its lunch menu.
  • The perpetually hopping NAHA serves a wonderful lounge and cocktail menu that can be enjoyed at the bright and spacious bar, which is inviting and a hospitable dining option. - Inspector
  • found out what a squab (aka pidgeon) tastes like in western cooking. Goes well with duck liver.
  • Find popcorn ice cream with caramel sauce, candied peanuts and caramel and cheddar popcorn, topped with mini ice cream cones dipped in white chocolate and coated in crushed roasted peanuts and toffee.
  • "Carrie does so many things well, but this burger is one of my favorites. She crusts the bun with house-made sea salt. When given the option to add pork belly or slab bacon, do it."- Mark Mendez
  • Great food. We went for the restaurant week and the menu was very fine and tasty.
  • Loved the squash soup, duck, and scallops.
  • Everybody does tuna tartare these days, but Nahas version the tuna cut into thick chunks and topped with pureed potatoes and a dollop of caviar has a flavor that few can match.
  • Their foe gras and salmon dishes are amazing. Really great deserts too!
  • Nobody goes all-out for RW the way Naha does. Three-course lunch and dinner menus include four or five choices in each course, plus wine and cocktail specials.
  • Foie gras, wine, and SCALLOPS are all you need
  • Beef tartar
  • Dirk Flanigan, chef of Il Coniglio (coming soon), eats here on his nights off. He loves the Whole roasted "dressed" squab.