Inside the story: DineAmic Hospitality to Debut NAIA, a Pan-Mediterranean Riverfront Destination Transforming the Chicago Riverwalk
This spring, DineAmic Hospitality will unveil NAIA, a pan-Mediterranean riverfront destination spanning nearly an entire river-level city block at 300 N. LaSalle Street. From LaSalle Street to Wells Street, NAIA introduces a 12,000-square-foot indoor-outdoor experience that brings global Mediterranean culture, cuisine, and design to the heart of downtown Chicago.
At the culinary helm is chef Athinagoras Kostakos. A partner in DineAmic’s concepts Lyra, Violi, and La Serre, Kostakos also serves as culinary director of Scorpios in Mykonos and Bodrum (owned by Soho House) and is the owner of NOEMA. With NAIA, Chef Kostakos expands beyond a single culinary tradition to present a unified Mediterranean identity. The menu draws from Southern France, Spain, Italy, and Greece, while embracing the Levantine cuisines of Israel, Lebanon, Turkey, and the Eastern Mediterranean.
“NAIA has been a vision in the works for nearly five years, and we’re excited to finally bring it to life along the Chicago River,” said Luke Stoioff, Co-Founder of DineAmic Hospitality. “From the beginning, we set out to create more than a restaurant - a destination that blends river-centric design, culture, and Mediterranean hospitality.”
NAIA represents a transformative addition to the Chicago Riverwalk. The restaurant will feature an immersive waterfront environment designed to rival the great riverfront dining capitals of the world with over 150 feet of direct river frontage, architectural elements, and three-season operability.
Guests will descend an exterior staircase from LaSalle Street to an expansive riverfront scene where waterfront dining unfolds across a near full city block. Operable window walls and heated, louvered pergolas will allow the space to transform with Chicago’s seasons.
The east side of the property introduces a dedicated indoor-outdoor event venue capable of hosting gatherings from 30 to 500 guests. A rectangular bar will anchor the space, integrating interior dining rooms and riverfront terraces into one fluid, immersive environment.
On the west side, the main restaurant features pergola-covered riverfront booths and a coliseum-style dining room that rises outward from the water, ensuring uninterrupted views of the Chicago River and skyline from every seat. NAIA will accommodate approximately 250 guests indoors and 150 on its patio. A full-service cocktail bar flows into a seafood-forward oyster bar and crudo/sushi counter overlooking the river.
Guests can expect seafood, grilled meats, salads, mezze, house-made pastas, flatbreads, and shareable plates designed for communal dining along the water. A raw bar and Mediterranean-inspired sushi program underscore the restaurant’s riverfront setting.
“I’ve worked in restaurants across the Mediterranean, learning the unique flavors of each region,” said Chef Kostakos. “NAIA brings those influences together in one place celebrating the diversity, vibrancy, and energy of the Mediterranean in a way that feels alive on the Chicago River.”
Levantine flavors appear throughout, from falafel, baba ghanoush, and herb-forward dips to shawarma and skewers while the beverage program mirrors the menu’s expansive geography. The wine list spans Southern France, Italy, and Greece, including Santorini whites, alongside selections from Lebanon and Jordan. Cocktails incorporate Mediterranean herbs, citrus, botanicals, and spices, creating bright, aromatic expressions designed to complement the cuisine and reflect the riverfront atmosphere.
“With NAIA, we’re incorporating flavors from the entire Mediterranean, highlighting some of the most beloved ingredients, building bold, flavorful dishes that feel bright, fresh, and seasonally driven year-round,” said David Rekhson, Co-Founder, DineAmic Hospitality.
Before the first dish arrives, NAIA’s neutral earth tones create a foundation, while a 50-foot hand-carved stone sculptural wall - an abstract interpretation of the restaurant’s namesake - anchors the space. Custom rope detailing, handmade lighting and chandeliers, and a two-toned marble floor transitioning from charcoal to light cream add depth and dimension. A semi-private chef’s table for 10 offers an experience framed by operable drapery and river views.
The name NAIA references ancient Greek river deities, a nod to mythology, movement, and the life-giving power of water. Fully embracing Chicago’s river culture, NAIA explores ways to connect directly with the water, envisioning a future where guests can dock for a meal or transition from their boat to the riverfront.
Open daily for breakfast, brunch, lunch, happy hour, and dinner, NAIA will be an all-day, all-season anchor of the Chicago Riverwalk where architecture, global cuisine, and waterfront energy converge.
Inside the story: DineAmic Hospitality to Debut NAIA, a Pan-Mediterranean Riverfront Destination Transforming the Chicago Riverwalk
This spring, DineAmic Hospitality will unveil NAIA, a pan-Mediterranean riverfront destination spanning nearly an entire river-level city block at 300 N. LaSalle Street. From LaSalle Street to Wells Street, NAIA introduces a 12,000-square-foot indoor-outdoor experience that brings global Mediterranean culture, cuisine, and design to the heart of downtown Chicago.
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At the culinary helm is chef Athinagoras Kostakos. A partner in DineAmic’s concepts Lyra, Violi, and La Serre, Kostakos also serves as culinary director of Scorpios in Mykonos and Bodrum (owned by Soho House) and is the owner of NOEMA. With NAIA, Chef Kostakos expands beyond a single culinary tradition to present a unified Mediterranean identity. The menu draws from Southern France, Spain, Italy, and Greece, while embracing the Levantine cuisines of Israel, Lebanon, Turkey, and the Eastern Mediterranean.
“NAIA has been a vision in the works for nearly five years, and we’re excited to finally bring it to life along the Chicago River,” said Luke Stoioff, Co-Founder of DineAmic Hospitality. “From the beginning, we set out to create more than a restaurant - a destination that blends river-centric design, culture, and Mediterranean hospitality.”
NAIA represents a transformative addition to the Chicago Riverwalk. The restaurant will feature an immersive waterfront environment designed to rival the great riverfront dining capitals of the world with over 150 feet of direct river frontage, architectural elements, and three-season operability.
Guests will descend an exterior staircase from LaSalle Street to an expansive riverfront scene where waterfront dining unfolds across a near full city block. Operable window walls and heated, louvered pergolas will allow the space to transform with Chicago’s seasons.
The east side of the property introduces a dedicated indoor-outdoor event venue capable of hosting gatherings from 30 to 500 guests. A rectangular bar will anchor the space, integrating interior dining rooms and riverfront terraces into one fluid, immersive environment.
On the west side, the main restaurant features pergola-covered riverfront booths and a coliseum-style dining room that rises outward from the water, ensuring uninterrupted views of the Chicago River and skyline from every seat. NAIA will accommodate approximately 250 guests indoors and 150 on its patio. A full-service cocktail bar flows into a seafood-forward oyster bar and crudo/sushi counter overlooking the river.
Guests can expect seafood, grilled meats, salads, mezze, house-made pastas, flatbreads, and shareable plates designed for communal dining along the water. A raw bar and Mediterranean-inspired sushi program underscore the restaurant’s riverfront setting.
“I’ve worked in restaurants across the Mediterranean, learning the unique flavors of each region,” said Chef Kostakos. “NAIA brings those influences together in one place celebrating the diversity, vibrancy, and energy of the Mediterranean in a way that feels alive on the Chicago River.”
Levantine flavors appear throughout, from falafel, baba ghanoush, and herb-forward dips to shawarma and skewers while the beverage program mirrors the menu’s expansive geography. The wine list spans Southern France, Italy, and Greece, including Santorini whites, alongside selections from Lebanon and Jordan. Cocktails incorporate Mediterranean herbs, citrus, botanicals, and spices, creating bright, aromatic expressions designed to complement the cuisine and reflect the riverfront atmosphere.
“With NAIA, we’re incorporating flavors from the entire Mediterranean, highlighting some of the most beloved ingredients, building bold, flavorful dishes that feel bright, fresh, and seasonally driven year-round,” said David Rekhson, Co-Founder, DineAmic Hospitality.
Before the first dish arrives, NAIA’s neutral earth tones create a foundation, while a 50-foot hand-carved stone sculptural wall - an abstract interpretation of the restaurant’s namesake - anchors the space. Custom rope detailing, handmade lighting and chandeliers, and a two-toned marble floor transitioning from charcoal to light cream add depth and dimension. A semi-private chef’s table for 10 offers an experience framed by operable drapery and river views.
The name NAIA references ancient Greek river deities, a nod to mythology, movement, and the life-giving power of water. Fully embracing Chicago’s river culture, NAIA explores ways to connect directly with the water, envisioning a future where guests can dock for a meal or transition from their boat to the riverfront.
Open daily for breakfast, brunch, lunch, happy hour, and dinner, NAIA will be an all-day, all-season anchor of the Chicago Riverwalk where architecture, global cuisine, and waterfront energy converge.
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