"The wood-fired steaks at Tre Dita are all sliced for sharing along with other Italian fare from chef Evan Funke such as the fluffy focaccia sprinkled with rosemary and sea salt and the rigatoni and tagliatelle diners can watch made in the pasta lab they pass by before getting to their table. The sprawling space within the St. Regis Chicago offers five rooms for private parties, including a mezzanine overlooking the main dining room. Make a reservation through OpenTable." - Samantha Nelson, Eater Staff
Eric Wolfinger