Tre Dita

Tre Dita builds on cuisine and craft: “Chef Evan Funke is a steward of Italian cooking traditions and culture. Tre Dita is his love letter to Tuscany”, at its heart the “pasta laboratorio” where “centuries-old pasta shapes are meticulously handcrafted, preserving tradition with each precise movement”, plus bistecca from the open fire and views of the Chicago River and Lake Michigan inside the St. Regis. Precision, lineage and fire are the arguments. Hosts or encounter do not feature; the effect is meant to arise from reverence for craft.