Adalina Team Announces ARLA (Summer 2026) + Unveils New Hospitality Collective

The team behind Adalina Prime and Adalina Italian is unveiling its next chapter. The group now announces ARLA, an open-air dining destination coming to the Gold Coast in summer 2026, alongside the official formation of its restaurant collective, Hospitality Included.

INTRODUCING ARLA:

Located on the top floor of 15 East Oak Street in the former Barneys New York Fred’s space, ARLA will explore seaside Mediterranean cuisine with Japanese influences. The menu, led by Chef/Partner Soo Ahn, is inspired by the layered flavors of the Mediterranean and Japanese techniques, anchored by fresh seafood, vegetarian dishes, live-fired hearth proteins, and curated sushi and raw bar selections.

The 8,500-square-foot restaurant is being built and designed by LG Group and its in-house design studio, Offshoot Creative, behind Chicago restaurants including Maxwells Trading, Itoko, Rose Mary, and Pizzeria Portofino. The multi-level interior melds Mediterranean warmth and Japanese minimalism through sculptural gold touches, wooden and marble finishes, and patterned fabrics, with the main dining room seating 230 guests indoors. Two outdoor terraces will seat an additional 60 guests, with views of Lake Michigan and Oak and Rush streets below. 

INTRODUCING HOSPITALITY INCLUDED:

With this announcement, the team formally introduces Hospitality Included, a Chicago-based restaurant group that will serve as the foundation for its expanding portfolio.

At the helm of its culinary direction is Chef/Partner Ahn who is joined by fellow partners Phil Siudak, Matt Deichl, Miles Muslin, and Jonathan Gillespie. The name Hospitality Included reflects their philosophy that hospitality is not an added element, but an inherent part of every detail, from the physical space to the guest experience.

“Through Adalina Prime and Adalina Italian, we’ve been able to shape and sharpen our approach, learning the type of hospitality that resonates with our guests and how to deliver it consistently,” says Siudak. “Hospitality isn’t an add-on for us, it’s our foundation from the front door to the kitchen. We’re excited to continue this approach in our next chapter with ARLA, just steps from where our group began.”