Steakhouses›Steakhouses in Chicago›Tre Dita
Florentine bisteccheria · Lakeshore East (Loop) · Chicago
Tre Dita
For the dinner where you want a Tuscan bistecca for the whole table, windows over the Chicago River and, on summer Wednesdays and Saturdays, the Navy Pier fireworks.
OpenNot yet visited · facts from 8 sourcesNo paid rankings
By Lena Sterling · Steakpedia editorial voice · Who writes
Why go01
Tre Dita is Evan Funke's first restaurant in Chicago, opened in March 2024 with Lettuce Entertain You on the second floor of the St. Regis Chicago; the name means 'three fingers' in Italian, the thickness of a well-cut bistecca fiorentina. The fiorentina here is a 42 oz Prime porterhouse dry-aged for 60 days, a dish to order for several people, and the rest of the menu runs from wood-grilled branzino to pasta made in the house's own pasta lab. Time Out ranks it no. 18 among Chicago steakhouses, and AAA gives it four diamonds.
What to order02
- Bistecca alla fiorentina
- Costata alla fiorentina
Filet mignon or New York strip, sliced to share
02What to order
- Bistecca alla fiorentinaA 42 oz Prime porterhouse, dry-aged 60 days and dressed with olive oil and sea salt; about US$290, a cut for the whole table.
- Costata alla fiorentinaA 32 oz bone-in Prime ribeye with the same 60-day ageing, US$240.
- Filet mignon or New York strip, sliced to shareA good choice when the party is smaller than the porterhouse.
- Branzino alla braceAdriatic sea bass from the wood grill, for anyone at the table who prefers fish.
- Rosemary focaccia and cacio e pepeFrom the pasta lab, to round out a shared order.
03The beef
The beef is Prime, and the sources checked name no breed, origin or producer; what they do give you is the ageing, 60 days dry for both the porterhouse and the bone-in ribeye, and the size, 42 and 32 ounces, both meant to be shared.
04The fire
Steaks and fish come off an open-hearth, wood-fired grill; none of the sources consulted names the wood.
05The story
Funke, the Los Angeles chef behind Funke, Mother Wolf and Felix, and twice nominated for a James Beard award, is also a partner here. The room is by David Collins Studio, with Tuscan marbles, walnut panelling, checkerboard floors, wrought iron, terracotta and sienna tones and blue and forest-green leather. It spans 8,600 sq ft on two levels: a 130-seat double-height dining room, a 40-seat private room on the mezzanine and Bar Tre Dita with 120 places, 14 of them at the bar. At its heart is a temperature- and humidity-controlled pasta lab, seen from an arched corridor on the way to the dining room. The hotel is by architect Jeanne Gang.
06The practical
Tre Dita serves dinner only, seven days a week, and reservations open just 14 days ahead, so plan around that window; AAA notes that booking is required and parking is valet only. For a larger celebration there are five private and semi-private rooms for 6 to 65 guests. A 3.5% surcharge is added to every bill and can be removed on request. Ask for a table by the windows, as Time Out suggests, and call (312) 725-1724 or go to the second floor of the St. Regis Chicago, 401 E Wacker Drive.
- Address
- The St. Regis Chicago, 401 E Wacker Dr, Chicago, IL 60601
- Phone
- +1 312-725-1724
- Website
- treditarestaurant.com
- Directions
- Google Maps ↗
What does 'Tre Dita' mean?
'Three fingers' in Italian: the thickness of a well-cut bistecca fiorentina.
How big is the bistecca alla fiorentina at Tre Dita?
A 42 oz Prime porterhouse, dry-aged 60 days, listed at about US$290 and meant to be shared.
How far ahead can you book Tre Dita?
Reservations open 14 days in advance, and AAA notes they are required.
Where is Tre Dita?
On the second floor of the St. Regis Chicago, 401 E Wacker Drive, with windows over the Chicago River and Lake Michigan.
07In Chicago’s selections
08Sources
timeout.com · choosechicago.com · fsrmagazine.com · franoi.com · nbcchicago.com · lettuce.com · wallpaper.com · ww1.aaa.com
Last verified 25 Oct 2026.