Restaurant Naha   

500 N Clark St
Chicago, IL 60654
312-321-6242
www.naha-chicago.com

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Cousins Carrie and Michael Nahabedian made their mark on Chicago cuisine well before opening Naha, with Carrie cooking at Le Francais and Four Seasons Chicago, and Michael operating Absinthe and Green Dolphin Street. They've teamed up with Naha, highlighting Carrie's cuisine: contemporary American food dipped in the Mediterranean and finished with touches from her Armenian background. The menu changes seasonally and features strong combinations such as foie gras with poached red currants, pineapple quince, green peppercorns and Banyuls vinegar jus. The room, designed by yet another family member, Michael's brother, Tom Nahabedian, is dressed in light blue, cream and tan, with lots of wood and brick. There's a lounge and bar area at the entrance, complete with its own clientele and a menu of inexpensive, smaller dishes such as lamb kabobs, tuna tartare, hummus and calamari. The wine list is decidedly global, but patriotic oenophiles need not fret -- Naha features an exclusive, private label Chardonnay from the Au Bon Climant winery in Santa Barbara. --Jorge Just