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.
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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.
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.
Hours
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Sunday
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Monday
- Lunch from 11:30am to 2:00pm
- Dinner from 5:30pm to 9:30pm
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Tuesday
- Lunch from 11:30am to 2:00pm
- Dinner from 5:30pm to 9:30pm
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Wednesday
- Lunch from 11:30am to 2:00pm
- Dinner from 5:30pm to 9:30pm
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Thursday
- Lunch from 11:30am to 2:00pm
- Dinner from 5:30pm to 9:30pm
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Friday
- Lunch from 11:30pm to 2:00pm
- Dinner from 5:30pm to 10:00pm
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Saturday
- Dinner from 5:30pm to 10:00pm
Closed
- Days closed: Most Sundays, exceptions for large conventions
- Holidays closed: Closed on all Major Holidays
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
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
Other Information
- Wheelchair access: Yes
- Smoking: not allowed
- Concept: chef driven
Newsfeed
Restaurant Staff
Michael Nahabedian
Owner
Mark McCain
Chef de Cuisine
Terry Kane
General Manager
Penny Sokody
Media Marketing Manager
Accolades
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Chef Carrie Nahabedian inducted into L’Académie Culinaire de France
June 2012 (National press)
http://www.frenchpastr...
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Craig Harzewski honored in list of Top Ten Pastry Chefs in America by Dessert Professionals Magazine.
June 2012 (National press)
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NAHA recieves Four-Diamond rating from AAA
January 2012 (National press)
http://newsroom.aaa.co...
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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)
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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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Archive
- 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)
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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)
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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)
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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)
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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)
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- 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)
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- 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)
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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)
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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)
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- Today's promotion/great deal is view archive
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