Adalina, a restaurant serving modern Italian cuisine, is slated to open next month in Gold Coast neighborhood. Leading the culinary program is Michelin-starred chef Soo Ahn, who will present classic Italian dishes with modern twists, exploring all regions of Italy. Adalina is the vision of long-time restaurant and hospitality veterans Phil Siudak and Matt Deichl, with their business partners Miles Muslin and Jonathan Gillespie — a team with more than five decades of combined experience owning and operating hospitality venues in Chicago, New York, Las Vegas and Austin.
“We have built an amazing culinary and hospitality team that is singularly focused on the guest experience. We feel grateful to have this talented team in place to complement the surrounding restaurants that already serve the Gold Coast,” said Siudak. “Our industry has taken a hard turn during the past year, but we are optimistic about the resilience of Chicago and excited to offer a new concept for our neighborhood to enjoy.”
Adalina is slated to open this summer as a modern restaurant with twists on the classic Italian experience. Located at 912 N. State, Adalina occupies two levels inside No. 9 Walton, a luxury condominium building with high-profile residents. Adalina caters to local clientele as well as visitors to Chicago’s Magnificent Mile, Oak Street shoppers and neighborhood professionals.
"We worked hard to strike the balance of creating a comfortable and welcoming atmosphere that is also upscale and elegant, in an understated way," said Deichl. "We believe that our first-rate culinary team combined with the timeless and engaging setting will provide a perfect recipe for date night, a business outing or any evening out.”
Led by Michelin-starred chef Soo Ahn, previously of Band of Bohemia, Adalina’s culinary team is rounded out by Jean Banchet Award-winning pastry chef Nicole Guini, formerly of Blackbird and avec, along with chef de cuisine Sam Rosales, formerly of Monteverde. The food menu is rooted in classic Italian flavors and tastes such as house made extruded and stuffed pastas, imported meats and cheeses, and hand-selected beef and seafood selections. Adalina’s offerings are accompanied with table-side services as permitted within CDC guidelines.
“Using techniques and flavor combinations from my previous experiences and travels has helped me create a fresh perspective on classic Italian favorites for Adalina,” said Executive Chef Soo Ahn. “And while I’ve added contemporary touches to the menu, it’s important for me to stay true to the roots of Italian cuisine and respect the regional flavor profiles of each dish.”
Signature dishes include:
- Cacio Pepe Arancini
Acquerello and black rice arancini with guanciale and parmesan fonduta
- Porcini Lumache Pasta
Porcini powder infused pasta with castelvetrano olives, pancetta and ricotta salata
- Chilean Sea Bass Vesuvio
Truffle, potato gnocchi, micro oregano and snap peas
Adalina features a global wine and crafted seasonal beverage program that actively works to balance its deep Italian roots with non-Italian offerings. The restaurant offers wines by the glass as well as 400 different bottles of wine at any given time. Additionally, those who visit the main dining room will be welcomed by a floor-to-ceiling wine cellar that houses 3,000 bottles of wine and a decanting station located in the middle of the dining room. Following the kitchen’s lead, Adalina’s craft cocktail program utilizes local fresh ingredients to create modern takes on classic Italian libations, as well as new concoctions such as Bella Vita (Tanqueray LD, Ketel One Botanical Cucumber Mint, Lillet Blanc, arugula syrup, lemon juice) and Addie’s Peach Negroni (Ketel One Botanical Peach and Orange Blossom, Lillet Blanc, Aperol, garnished with grapefruit swath).
Adalina’s ambiance is created by a combination of moody lighting, colored antique mirrors, brass, plush velvets, leathers and florals that offset against deep blues and clean lines. Guests will be greeted by a large mural and a staircase that leads up to the wine cellar. Suspended above the main dining room and the decanting station is a fully custom Italian chandelier made of 150,000 crystals. The space will change throughout the day, transitioning from a bright, airy brunch setting to a darker, more dinner.
Opening hours are 3 p.m. to 1 a.m. Monday through Sunday, with 3 p.m. to 5 p.m. dedicated to aperitivo. Brunch will be served on Saturdays and Sundays.