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The newest venture from Carrie Nahabedian (Naha) incorporates French-inspired dishes with North American ingredients. What's in the name? Meaning "new branch" in French, the restaurant follows the upscale fine-dining concept as Naha with dishes such as Dover sole meuniere, lamb saddle with artichokes and veal sweetbreads paired with fiddlehead ferns. For dessert, former Naha pastry chef Craig Harzewski turns out refined confections like the "Fantaisie au Chocolat," cherry-almond clafoutis and seasonal jams paired with fruit and French cheeses.