Bistecca alla fiorentina, tagliatelle al ragù bianco and schiacciata are just some of the signature dishes at Tre Dita in Chicago. The highly anticipated restaurant opened at the luxury St. Regis Chicago hotel in the Lakeshore East neighborhood on March 16. It’s the Italian-inspired sibling on the second floor to the Japanese-inspired Miru on the 11th floor. “Tre Dita means three fingers and it refers to the measurement of the bistecca fiorentina,” said chef Evan Funke. “Anything under three fingers thick is considered carpaccio in the Tuscan mindset.” Tap on our bio link to read more about Tre Data, and more new and notable restaurant openings. —— Photo 1: The bistecca alla Fiorentina at Tre Dita (@treditarestaurant). Photo 2: Chef Evan Funke at his restaurant on March 18, 2024. Photo 3: The squash blossoms dish. Photo 4: Tre Dita’s dining room. Photo 5: The tagliatelle al ragù bianco. ? Louisa Kung Liu Chu / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

Bistecca alla fiorentina, tagliatelle al ragù bianco and schiacciata are just some of the signature dishes at Tre Dita in Chicago.

The highly anticipated restaurant opened at the luxury St. Regis Chicago hotel in the Lakeshore East neighborhood on March 16.

It’s the Italian-inspired sibling on the second floor to the Japanese-inspired Miru on the 11th floor.
“Tre Dita means three fingers and it refers to the measurement of the bistecca fiorentina,” said chef Evan Funke. “Anything under three fingers thick is considered carpaccio in the Tuscan mindset.”

Tap on our bio link to read more about Tre Data, and more new and notable restaurant openings.

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Photo 1: The bistecca alla Fiorentina at Tre Dita (@treditarestaurant).

Photo 2: Chef Evan Funke at his restaurant on March 18, 2024.

Photo 3: The squash blossoms dish.

Photo 4: Tre Dita’s dining room.

Photo 5: The tagliatelle al ragù bianco.

? Louisa Kung Liu Chu / Chicago Tribune
? Terrence Antonio James / Chicago Tribune