Tre Dita
Erick Melendez · 156 Google reviewsTre Dita — dependable italian in Streeterville. Order the Meatballs. Expect noise, energy, and a full house. "The steak was perfectly seasoned and just melted in your mouth" — Shazia [patio]
What 1,012 diners keep saying
What 1,012 diners keep saying
verbatim, from Google
“Fantastic Italian restaurant with incredible food, outstanding service, and a beautiful atmosphere. Every dish was excellent, and the staff made us feel truly welcome. One of the best dining experiences I’ve had in Chicago. Highly recommend!”
“Room: Very quiet and well decorated, with a view onto the surrounding tall buildings. Service: A maître d'hôtel was assigned to our room, preparing and serving wine throughout the dinner. Menu: Professionally prepared and appreciated as such — though it mixed Italian and English wording not obviously easy to understand without the help of an iPhone. Food: All the dishes were excellent. Many of us chose the swordfish as our secondi, which was cooked perfectly and stayed moist to perfection. In fact, every dish except the secondi was served family style, for sharing. Overall: A delightful culinary experience, without a single false note. Highly recommended Menu in English: From the Oven Schiacciata Bianca — Tuscan focaccia with rosemary, sea salt, and extra virgin olive oil. Schiacciata Rossa — Tuscan focaccia with tomato sauce, mixed herbs, and extra virgin olive oil. Salad Misticanza del Campo — Mixed lettuces with herbs and edible flowers, dressed with a red vinaigrette and extra virgin olive oil. Starter Fiori di Zucca — Squash blossoms filled with ricotta and Parmigiano Reggiano. First Courses (pasta) Radiatori — Radiatori pasta with tomato sauce and Parmigiano Reggiano. Mezzi Rigatoni Cacio e Pepe — Half-rigatoni pasta with crumbled pecorino cheese and black pepper. Main Course (choice of one) Pesce Spada alla Ghiotta — Grilled Pacific swordfish with tomato sauce, Taggiasca olives, cherry tomatoes, capers, and lemon. Filetto di Manzo — Creekstone filet mignon with arugula and a beef reduction sauce. Side Dishes Cipolline in Agrodolce — Sweet-and-sour pearl onions with aged balsamic vinegar. Cavolo Nero — Braised Tuscan kale in tomato sauce. Dessert Pistacchio il Dolce — Pistachio praline and dacquoise with sweet cream. Baci al Limone — Lemon almond cookies.”
“The restaurant has a beautiful setting with an amazing view of Chicago, making it a great spot for a meal or drinks. The cocktail menu is well done—the drinks were well-balanced and beautifully presented. There were plenty of vegetarian options, which I appreciated. The standout dish for me was the lemon linguine. It was fresh, flavorful, and easily my favorite part of the meal—I was still thinking about it after I got home. The tiramisu, however, was a bit of a letdown. It wasn’t bad, but after such strong main courses, dessert didn’t leave the same impression. It lacked the richness and depth of flavor I was expecting, so it felt more average than memorable. Overall, I’d definitely return for the pasta, cocktails, and the view.”
“I’ve been here quite a few times and have never left disappointed. I’d easily rank Tre Dita’s pasta among the top two in the city. Watching the pasta chefs handcraft fresh pasta through the window on my way out has become part of the experience. The craftsmanship, the variety of pasta shapes they create, and the atmosphere make this restaurant truly one of a kind. I wish I were more adventurous and tried other dishes, but I always end up ordering many of the same favorites. Tre Dita serves the best blue prawns I’ve had anywhere. On this visit, I was pleasantly surprised to see they had increased the number of prawns in the dish, which made it even better. I also highly recommend the squash blossoms and the short rib meatballs. My favorite pasta is the oxtail strozzapreti. I love the chewy texture of the strozzapreti, and I appreciate that it’s a less common pasta shape. The portion is on the smaller side, but the protein-to-pasta ratio is well balanced, and all of the ingredients come together beautifully. The pasta feels refined and elegant rather than rustic or home-style. The spinach pasta was also excellent. I wasn’t a fan of the carbonara, though—it had an unusual flavor, and the pork flavor was stronger than I personally prefer. For dessert, the tiramisu was well executed, although it was a little sweeter than I like. Overall, I’d love to see the dessert menu expanded or refreshed.”
“One of the best dining experiences we've had in a long time. Every dish we ordered was delicious and flavorful and cooked to perfection. Our server, Dominick was very attentive and gave us a few dish recommendations that did not disappoint. Impeccable service from start to finish.”
“Such a wonderful evening at Tre Dita. The food was spectacular and the wait staff was very attentive and welcoming. Anytime you have great food and amazing staff it's going to be an awesome experience. I also thought it was incredibly cool to watch them making the pasta in house, very unique experience. Will definitely be back!”
“Chicago restaurant week來訪 屬於燈光美氣氛佳的約會餐廳！服務也很好 麵包跟前菜都很好吃😋 檸檬義大利麵真的很檸檬（不吃酸的人會有點痛苦） 甜點pistachio ice cream 很濃 推推”
“Service was impeccable! Great vibes and the food was literally to die for!”
“Staff was spectacular and the dinner was delicious and intimate 10/10”
“I've been here twice, but most recently on my birthday. We had the schiacciata bianca, polpette de brasato, fiorri di zucca, patate fritte, linguini al limone, spaghetti alle vongole, mushroom pasta (seasonal special), rigatoncini all'arrabbiata, tagliata di manzo, New York strip, and the torta all'olio d'olivia. For drinks, I got the solo noi (very unique flavors in a good way. Would recommend ) and my husband got the Il tempo (he loved it too). They also have cool ice 😂. Everything was truly delicious but if I had to pick my personal favorites, it would be the linguini al limone (it's something I would crave and order again and is my second time ordering), the all'arrabbiata (it's pretty much spicy rigatoni and imo better than Carbone in NYC), as and the New York strip steak (I had swifts and sons and was disappointed but this steak hit the spot). All the pastas were delicious. Everyone had their own favorites so I wouldnt sleep on any of the dishes. Also I had the branzino last time and it was top tier 🤤”
“The best pasta I had, hands down. Excellent service from the time we entered the door. An amazing view of the city of Chicago.”
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