Incredible pasta and beautiful views at Tre Dita - Review - Chicago - The Infatuation

"During one visit to Tre Dita in Lakeshore East’s St. Regis Hotel, our server pointed to the menu’s pasta section and said, “This is what we’ll be famous for.” And for good reason—one taste confirms that this Tuscan-inspired spot (from the team behind LA’s pasta powerhouses Felix and Mother Wolf) takes their pasta very seriously. Throw in a glitzy interior, a gorgeous riverview, and more servers in suits than a James Bond casting call, and this fancy hotel restaurant should be your first choice for a Big Pasta Night Out. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: kim Kovacik photo credit: Kim Kovacik Pause Unmute The Tre Dita Experience begins in a hallway that’s basically the menu’s hype man, showing off staff in the “pasta lab” artfully rolling, slicing, and shaping dough, while dramatically lit beef sits pretty in a dry-ager like it’s posing for GQ. Ultimately, those steaks are fine and other large proteins are forgettable. But the pasta is pure saucy luxury. When you’re diving into meaty duck ragu, creamy cacio e pepe, and buttery taleggio-filled tortelli that all have a harmonious balance of flavor and a perfect firm-yet-tender texture, it’s euphoric. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik Pause Unmute Despite the fancy hotel packaging, Tre Dita isn’t just a utility player for metal-credit-card-wielding business people or tourists chatting about European summer homes. Equally fun for locals, it’s the ideal setting for a celebratory meal, a leveled-up date night, or just a random Tuesday night when you want to feel like a VIP—minus the $800 hotel room. If the main space fills up with anniversary dates and birthday dinners (reservations drop a week out at midnight), try walking into the more casual bar area. The smaller menu still has the greatest pasta hits, and sipping an excellent (though pricey) $24 garibaldi with a plate of spicy rigatoncini feels just as luxurious from a bar stool. How to get into Tre Dita Reservations show up on OpenTable a week in advance at midnight, so you’ll need to stay up to book a dinner that’s later than 4pm but earlier than 9pm. The bar seating at Bar Tre Dita next door is also first come, first serve if you want to try an old-fashioned walk-in (the menu is more limited, but still has many Tre Dita favorite’s like pastas and their fluffy schiacciata). Food Rundown Gamberi In Salsa Verde These plump crustaceans are our favorite appetizer and a must-order. They’re incredibly juicy, with a nice sweetness complemented by acidity from the zesty salsa verde. photo credit: Kim Kovacik Fiori Di Zucca We’re not scientists, but these squash blossoms strongly support our theory that there’s a direct correlation between fried, cheese-filled things and high serotonin levels. The mild flavor of the flower lets the milky ricotta be front and center, while the light batter and delicate petals add texture. photo credit: Kim Kovacik Steak As you can probably gather from the raw beef display happening in the hallway, this spot is proud of their steak. But just because they can properly salt and sear a good piece of marbled cow, it doesn’t mean you should order it. These all taste fine, but there are way more interesting dishes on the menu—$290 is better spent on a whole meal here than a 42-oz. porterhouse. Pici Cacio E Pepe Tre Dita takes the “pepe'' part of this dish and runs with it. Every thick strand of Tuscan pasta is thoroughly coated in rich cheese sauce and enough pepper that guarantees each slurp of pici has some zip. It’s an excellent take on a classic. photo credit: Kim Kovacik Rigatoncini All'arrabbiata This is our favorite plate of pasta and it follows the same philosophy as the cacio e pepe—it doesn’t hold back on the peppers, even throwing in an extra chili for garnish if you want more spice. The heat is comforting rather than overwhelming and is a nice added layer of flavor to the garlicky tomato sauce. photo credit: Kim Kovacik Tiramisu The perfect way to round out a meal with some sugar. It’s sweet and rich, but not overindulgent. Both the cream and cake have a surprising lightness, plus lots of delicious, bittersweet cocoa powder. photo credit: Kim Kovacik" - John Ringor