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This River North eatery in the Dana Hotel and Spa features “the artful precision of Asian cuisine coupled with the robust flavors of a modern steak house.” 

The food should be top-notch: The culinary director worked under Jean-Georges Vongerichten and Alain Ducasse; the executive chef was most recently the development chef for Starr Restaurants (whose roster includes a bevy of restaurants in NYC, Atlantic City and Philly); and the Asian specialty chef lists Buddakan and Morimoto in Philly on her resume (both are Starr spots). Menu highlights include artisan-raised pork and beef from producers such as Niman Ranch and Snake River Farms (think iron-seared filet mignon served with fresh-grated wasabi butter); imported Kobe beef, ordered by the ounce; American Wagyu beef; yakitori (here the skewers of meat are iron-seared and dipped in a Mirin-sake vinaigrette); and premium sushi selections such as salmon and yellowtail tartare with shallots, tobiko caviar and wasabi soy.

The splashy two-level space features a showy rosewood banquette, a second level sushi bar that appears to “float” over the main dining room, a sweeping slate staircase, two fireplaces and floor-to-ceiling windows that span both floors.

In August 2008, the Dana will debut Vertigo, a swank rooftop lounge with year-round indoor and seasonal outdoor seating and a small bites menu featuring sashimi and maki.