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New American Restaurant$$$$
River North, Chicago
60 Tips and reviews
  • restaurant week
  • foie gras
  • desserts
  • wine
  • carrie nahabedian
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  • Chicagoist
    ChicagoistJune 21
    Find popcorn ice cream with caramel sauce, candied peanuts and caramel and cheddar popcorn, topped with mini ice cream cones dipped in white chocolate and coated in crushed roasted peanuts and toffee. Read more
  • Chefs Feed
    "Carrie does so many things well, but this burger is one of my favorites. She crusts the bun with house-made sea salt. When given the option to add pork belly or slab bacon, do it."- Mark Mendez Read more
  • Chicago Tribune
    Chicago TribuneApril 30, 2015
    Everybody does tuna tartare these days, but Naha’s version — the tuna cut into thick chunks and topped with pureed potatoes and a dollop of caviar — has a flavor that few can match. Read more
  • Time Out Chicago
    Time Out ChicagoFebruary 28, 2012
    The $22 three-course lunch includes interesting choices like calamari with apples and fennel, North African chicken with spiced chickpeas and coconut and grapefruit parfait with spiced rum. Read more
  • Michelin Travel & Lifestyle
    The perpetually hopping NAHA serves a wonderful lounge and cocktail menu that can be enjoyed at the bright and spacious bar, which is inviting and a hospitable dining option. - Inspector
  • Chicago Tribune
    Chicago TribuneFebruary 11, 2015
    Nobody goes all-out for RW the way Naha does. Three-course lunch and dinner menus include four or five choices in each course, plus wine and cocktail specials. Read more
  • The Feast
    The FeastJune 9, 2011
    Carrie Nahabedian's award winning, seasonally-driven Mediterranean restaurant always has something fantastic on the menu. Try their private-label pear brandy from Seedling Farms and Koval Distillery.
  • Cheeky C.
    Cheeky ChicagoSeptember 11, 2012
    While Carrie cooks up some of the BEST food, enjoy one of Naha's stellar cocktails while you wait! Flash your cheeky card at Tom, Steve or James to get your $6 cocktail! Read more
  • Aneta A.
    Aneta AllenOctober 18, 2011
    Naha delivers the goods with creative and complex dishes that live up to thier impressive dishes. Naha also might be the only fine dining restaurant that offers a hamburger on its lunch menu.
  • Brenda W.
    Brenda WinttersDecember 8, 2012
    GM Terry Kane and Chef Carrie give you an intimate experience paired with exquisite dishes unique and beyond compare in the city!
  • Chicago magazine
    Chicago magazineMay 7, 2012
    We blissed out recently on foie gras with a tarte Tatin of Bartlett pears followed by Great Lakes whitefish with butter-poached crabmeat and caramelized cauliflower. Read more
  • CBS Local
    CBS LocalDecember 1, 2011
    Naha livens up their southern-fried chicken with roasted corn, pecans, onions and buttermilk ranch dressing. (There might be some romaine in there, too, but who cares.) - CBS Chicago Read more
  • Michelin Travel & Lifestyle
    Try peach tarte w/ Kurobuta pork, halibut w/ potato mousseline, + vanilla-spiked corn pudding on a blueberry-almond tart. – Green Guide Editor
  • Bravo
    BravoNovember 11, 2010
    My favorite spot for lunch. Naha has some of the most creative and delicious dishes with seasonal food. -Malika Ameen, Top Chef Just Desserts
  • Gilt City
    Gilt CityFebruary 14, 2011
    The menu here reads like a dictionary of seasonal fare. Yet fine dining dishes are far from fussy: flavors are crisp and precise, with no deconstructed salads, liquid nitrogen or fancy foams in sight.
  • Original Penguin
    Original PenguinNovember 9, 2010
    Everything about this place screams bounty: enormous street-facing windows; a towering, warehouse-like ceiling; and ridiculously plentiful portions of chef Carrie Nahabedian’s kick-ass food.
  • Chris V.
    Chris VicenteMarch 29, 2015
    Their foe gras and salmon dishes are amazing. Really great deserts too!
  • Crain's Chicago Business
    The pan-roasted wild salmon is perfectly crisp fish, subtly sauced, with simple but hardly bland vegetable partners such as buttery melted leeks and celery that coax out more flavor. Read more
  • David J.
    David JonesAugust 2, 2012
    Amazing. Sat outside and enjoyed the more casual bistro menu - which was incredible. Excellent service. Will return for a big dinner.
  • Bravo
    BravoJanuary 27, 2010
    Carrie, the owner and chef, is fabulous. Sit at the bar for the best bar menu in town! -Rick Bayless, Top Chef
  • Time Out Chicago
    Time Out ChicagoMarch 27, 2012
    A couple of months after Emanuel took office, he dined in River North with Richard M. Daley. “It seemed like it was a how-am-I-doing-so-far? moment,” says Naha co-owner Michael Nahabedian. Read more
  • Kevin D.
    The Naha Sundae is a must! Absolutely delicious!
  • Time Out Chicago
    Time Out ChicagoFebruary 28, 2012
    Try the pear brandy, made by infusing Seedling Farms pears with brandy in a dark space for three-and-a-half months. Read more
  • Murielle C.
    Murielle ChakJanuary 27
    Great food. We went for the restaurant week and the menu was very fine and tasty.
  • Steven P.
    Steven ParkerFebruary 4
    Totally fantastic. Food is +, service is ++. After sitting next to obnoxious people, waiter and manager moved us. Maximum kindness.
  • Bill T.
    Bill TurkingtonMay 1, 2011
    Terry Kane plus all made us feel at home. Tastings were awesome. Bill & Barb, St Louis with Bob Buford.
  • The Daily Sip
    The Daily SipJanuary 19, 2011
    Try wines from the 80 Sips Challenge special list through 1/31/11 and leave tasting notes on to win prizes!
  • Serena M.
    Serena MayFebruary 26, 2010
    super busy during restaurant week. service was so slow even at 9 p.m.. portions seem esp small with a hungry belly and lots of waiting in between courses.
  • Isameow
    IsameowNovember 24, 2014
    Foie gras, wine, and SCALLOPS are all you need
  • Meredith M.
    Mezze plate is delicious!! And order Duck Confit if on the menu
  • Olivia
    OliviaMay 15
    There are many reasons why they have Michelin star.
  • Sean H.
    Sean HuebschNovember 15, 2015
    Loved the squash soup, duck, and scallops.
  • Anthony G.
    Anthony GomezOctober 6, 2013
    Great food. Service was sub par but worth the wait.
  • Megan L.
    Megan LallyApril 28, 2010
    Definitely try the gnocchi app. It was melt in your mouth fabulous!
  • Paula G.
    Paula GarciaApril 18, 2010
    Everything we ate was so tasty, big Thumbs Up. Read more
  • Kevin F.
    Kevin FooteFebruary 19, 2012
    Be sure to ask the waiter for their favorite desert. There's a lot of variance, so let them guide you.
  • Miguel O.
    Miguel OroMarch 8, 2014
    Mushroom soup, duck breast with fois, scallops
  • Lou H.
    Lou HJanuary 28, 2014
    Great quality food! Cod!
  • Serena M.
    Serena MayApril 15, 2010
    found out what a squab (aka pidgeon) tastes like in western cooking. Goes well with duck liver.
  • Hilda A.
    Excellent value at Restaurant Week
  • Pari S.
    Pari S.February 22, 2012
    Try the Skate Wing - Most excellent!
  • Donald P.
    Donald PatzFebruary 23, 2012
    Two words: Burrr-Gerr the Naha Burger rocks!
  • Chefs Feed
    Chefs FeedAugust 5, 2014
    Dirk Flanigan, chef of Il Coniglio (coming soon), eats here on his nights off. He loves the Whole roasted "dressed" squab. Read more
  • Laura K.
    Laura KaminskiOctober 16, 2011
    Best foie gras in the city!
  • s p.
    s pSeptember 12, 2010
    Love the quail prep and the mezze. Read more
  • Pari S.
    Pari S.February 22, 2012
    Try the Croustade - Perfect blend of caramel and bananas!!!
  • Daniel C.
    Daniel ColmanMay 23, 2010
    @serenamay A squab is a Cornish Hen. It's like a tiny chicken, not a pidgeon. (I hate being this guy, but that one got to me for some reason.)
  • Eric P.
    Eric PetersonJune 15, 2013
    Order the oysters. Trust.
  • Dana S.
    Dana SchuellerFebruary 24, 2010
    Great restaurant week menu - $32.
  • Philippe B.
    Philippe BlanckMarch 19, 2013
    Superbe adresse , service attentionné , carte méditerranéenne subtile, Essayez les Mezzes succulents, le tajine ou la raie ***, carte des vins à recommander
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