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NAHA

A Michelin-rated restaurant that offers seasonal American cuisine with influences of the Mediterranean, effortlessly blending the culinary, design and management talents of the cousins Nahabedian.

View Restaurant Fact Sheet (Parking & Directions, Pricing, Hours, etc)

Parking and Directions

  • Intersection: Clark Street at Illinois Street
  • Neighborhood: River North
  • Parking: valet
  • Public transit: Two blocks west of Red Line Grand Ave stop.
Last updated: Feb 11 2013

Pricing

  • Dinner average price: $65.00
  • Lunch average price: $45.00
  • Appetizer/Small Plate: $10.00 to $23.00
  • Entree/Large Plate: $33.00 to $48.00
  • Dessert Plate: $12.00 to $12.00
  • Wine by the Glass count: 30
  • Wine by the Glass: $10.00 to $22.00
  • Wine by the Bottle count: 250
  • Wine by the Bottle: $35.00 to $300.00
  • Wine list details: International and domestic wines, many boutique and highly allocated offerings.
Last updated: Jun 8 2011

Hours

  • Sunday
  • Monday
    • Lunch from 11:30am to 2:00pm
    • Dinner from 5:30pm to 9:30pm
  • Tuesday
    • Lunch from 11:30am to 2:00pm
    • Dinner from 5:30pm to 9:30pm
  • Wednesday
    • Lunch from 11:30am to 2:00pm
    • Dinner from 5:30pm to 9:30pm
  • Thursday
    • Lunch from 11:30am to 2:00pm
    • Dinner from 5:30pm to 9:30pm
  • Friday
    • Lunch from 11:30pm to 2:00pm
    • Dinner from 5:30pm to 10:00pm
  • Saturday
    • Dinner from 5:30pm to 10:00pm

Closed

  • Days closed: Most Sundays, exceptions for large conventions
  • Holidays closed: Closed on all Major Holidays
Last updated: Mar 10 2011

Guest Relations

  • Reservations: recommended
  • Cancellation policy: For large parties in main dining room: 48 hours.
  • Payment methods: Amex, Diners Club, Visa, Mastercard, Cash
  • Byob allowed: true
  • Corkage fee: $50 per 750ml size bottle, one fee waived for each bottle purchased
  • Dress code: Upscale Casual/Business Casual
  • Delivery: No
Last updated: Feb 21 2012

Design

  • Architect name: Tom Nahabedian/NC Collaberation
  • Graphic designer: Tom Nahabedian/NC Collaberation
  • Draperies: NC Collaberation
  • Main Dining Room: 84 seats
  • Semi-Private Room: 24 seats
  • Private Dining Room: 64 seats
  • Bar: 20 seats
  • Lounge: 20 seats
Last updated: Mar 10 2011

Other Information

  • Wheelchair access: Yes
  • Smoking: not allowed
  • Concept: chef driven
Last updated: Mar 10 2011

Restaurant Staff

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Carrie Nahabedian

Executive Chef/Owner

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Michael Nahabedian

Owner

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Craig Harzewski

Pastry Chef

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Mark McCain

Chef de Cuisine

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Terry Kane

General Manager

Profile

Steve Carrow

Bartender

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Penny Sokody

Media Marketing Manager

Accolades

  • Chef Carrie Nahabedian inducted into L’Académie Culinaire de France June 2012 (National press)
    http://www.frenchpastr...
  • Craig Harzewski honored in list of Top Ten Pastry Chefs in America by Dessert Professionals Magazine. June 2012 (National press)

  • NAHA recieves Four-Diamond rating from AAA January 2012 (National press)
    http://newsroom.aaa.co...
  • NAHA has been awared One Star in the 2012 Michelin Guide. January 2012 (National press)

A La Minute Questions

Our current inspiration — be it ingredient, weather, song or whatever — is view archive
Carrie loves the crispness of winter and snow. Our recent trip to Paris and London has proved a lot of inspiration for design and elements in our restaurants, too. (02/08/13)
    Archive
Our forager/fishmonger/favorite purveyor just sent us view archive
Maple Cap Mushrooms just arrived from Northern California. They are very intoxicating, sweet, maple-scented variety not often seen. We're using it in our Filet of Beef with Goat Cheese, Fondant of Russian Banana Potatoes, Onions, Horseradish and Thyme. (02/08/13)
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The latest product/ingredient/technique our bartenders are excited about is view archive
Pearl Dust (or Lustre Dust) is used by bakers to give opalescence to fondant. We stir it into our Budokan Pearl cocktail to give it a shimmering finish and unique mouth feel. (02/08/13)
    Archive
The newest wine we are excited about is view archive
The Gravner Ribolla Gialla from Venezia Giulia, Italy is an oxidized-style "orange wine". The flavor comes from an extended time on the lees which gives the wine a complexity and fullness. (02/08/13)
    Archive
Seasonal Ingredients: This just in view archive
For us, in winter it's all about the Earth and Earthy things! We found some amazing Churned Seashore Honey from Canada, Balsam Fir from Northern Quebec we're going to use in a sorbet with our oysters and we're going to be using some immature juniper berries which we'll pickle and use in a wonderful gin & rye drink and also on our venison. (02/08/13)
    Archive
The can't-miss food-beverage pairing of the night is view archive
We love the Toddy! With the cold weather and the snow, it's a perfect warm-up. We make it with Breaking & Entering Bourbon, Star Anise, Cinnamon, Honey and Grapefruit Peel. Pair that with any of the spread recipes we brought back with us from our recent trip to Istanbul and you can't lose. Eggplant and Pomegranate, Butternut Squash and Tahini, Hummos and Olives, Kisir and Greek Yogurt or Beets, Greek Yogurt and Za'atar (a blend of fragrant *and potent* Middle Eastern spices). (02/08/13)
    Archive
We're planning our next event and can share view archive
We have a few things in the works: Our infamous cocktail dinner, so good that if you remember it you weren't there, and very possibly our intended Armenian Sunday Supper to welcome our returning family snowbirds. We're also working hard on opening our new, just-up-the-street restaurant Brindille! We're aiming for mid-spring so keep an eye out. (07/19/12)
    Archive
Our bartenders are working on view archive
We're doing a lot with Winter Citrus fruits like Blood Oranges, Finger Limes and our favorite oranges, Honeybells from Florida. (03/12/12)
    Archive
Get here early: The item we've been selling out of the fastest is view archive
Our Wood Pigeon dish flies (hey-o!) out of here on a regular basis. Because it's a limited supply from Scotland and its season is coming to a close, you better get in often and early to try it before it's done for the year! (02/21/12)
    Archive
During prep, the kitchen was listening to view archive
When Carrie's in the kitchen it's always Led Zeppelin and when she's not, we define the musical selection as "obnoxious". (02/09/12)
    Archive
The beer we are excited about right now is view archive
Brasserie DuPont from Tourpes-Leuze, Belgium (Saison) -- It pairs so well with so much and has excellent sparkle. (11/17/11)
    Archive
Today's promotion/great deal is view archive
. (08/15/11)
    Archive