Italian for “three fingers,” Tre Dita is a nod to the precise thickness of a properly cut bistecca Fiorentina. Led by Chef Evan Funke (Felix, Mother Wolf, Funke), the “cucina Toscana” offers antipasti, handmade pastas and a selection of dry age steaks from its open-hearth wood-fired grill, and more. Located on the second floor of The St. Regis Chicago, designed by award-winning architect Jeanne Gang, Tre Dita offers sweeping views of Lake Michigan and the Chicago River and is open for dinner service seven nights a week.
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