Opening June 18th: The Team Behind Adalina Introduces ARLA: Gold Coast's New Rooftop Restaurant + Mediterranean-Japanese Coastal Dining

ARLA, the rooftop Mediterranean-Japanese dining destination from Hospitality Included, also behind Italian restaurant Adalina Italian and global steakhouse Adalina Prime, officially opens Thursday, June 18. Debuting above Chicago’s Gold Coast in the former Fred’s at Barneys New York space, the restaurant introduces cross-cultural seaside cuisine by Chef/Partner Soo Ahn, sweeping Lake Michigan views, and a coastally-inspired dining experience.

THE ARLA EXPERIENCE

Perched on the sixth floor of 15 East Oak Street, ARLA spans 8,500 square feet and strikes a balance between Mediterranean warmth and Japanese refinement. Brought to life by design firm LG Group and its in-house creative studio Offshoot Creative, the space layers terracotta plaster, walnut millwork, polished brass, and jade quartzite throughout the dining room, seating 230 guests indoors. Curved banquettes, patterned textiles, and soft lighting create an organic atmosphere, while arched, reeded-glass screens offer glimpses into the restaurant’s kitchen. Tucked behind the central bar, private and semi-private dining rooms feature sculptural chandeliers and bespoke wallpaper, creating multiple distinct settings for gatherings and events.

Outside, ARLA’s twin terraces overlook the Gold Coast below and Lake Michigan beyond, extending the restaurant’s coastal atmosphere into the open air. Framed by retractable floor-to-ceiling windows, the terraces seat an additional 60 guests and seamlessly connect to the main bar and dining room areas, allowing lakefront breezes to flow throughout the space during Chicago’s warmer months.

SIP & SAVOR

ARLA’s menu draws inspiration from the coastlines of the French Riviera to the island of Okinawa, reflecting Chef/Partner Soo Ahn’s signature cross-cultural perspective. The experience begins with expansive raw bar selections featuring dishes like Japanese Yellowtail Crudo with shaved fennel, amba, and toasted sesame alongside bites such as a Caviar Sando served on Shokupan milk bread with crème fraîche and togarashi. Sushi offerings span takes like the Tzatziki Salmon Maki with Ora King salmon and mint yogurt sauce, while breads and spreads like the Charred Scallion Pita with burnt dashi butter and Japanese-inspired hummus finished with toasted nori and white miso are ideal for sharing.

Elsewhere, composed mezze bites blend Mediterranean and Japanese influences through plates of Crab Spanakopita with flaky phyllo and briny feta, alongside Black Garlic Baba Ghanoush with charred lemon. From there, the menu moves into a selection of skewers like charred octopus with Florina pepper and gigante bean purée and Wagyu steak with shishito pepper and wasabi labneh. Mains focus on hearth-fired specialties spanning both land and sea, including Citrus-Marinated Skirt Steak with nori salsa, Lamb Chops with hoisin glaze and roasted peanuts, and freshly grilled Cod finished with crispy enoki mushrooms and caramelized miso. Vegetable-forward preparations are anything but an afterthought, with hearty compositions like the Cauliflower Steak with black lime crust, harissa pickles, and brown butter purée rounding out ARLA’s menu.

“We wanted ARLA to reflect the kinds of meals and places we dream of coming back to while traveling,” says Chef/Partner Soo Ahn. “The menu pulls from a lot of different coastal cultures and flavors, but everything is rooted in being fresh and easily shareable. More than anything, we wanted guests to feel a connection from the moment they step off those elevators, whether they’re stopping by for martinis and seafood on the terrace or settling in for a long dinner with friends.”

Behind the bar, coastal influences continue through ingredient-driven cocktails including the Koka with Maestro Dobel Tequila, yuzu, Makrut lime leaf, and serrano salt; the Verde with Florence Fields Gin, Greek ouzo, celery, and green apple; and the Mirage with coconut-washed Suntory whisky, melon, and citrus. Beyond cocktails, ARLA houses a curated wine and sake program, featuring a dynamic mix of Old World and emerging varieties available by the bottle and glass.

RESERVATIONS & DETAILS:

ARLA will be open from 4 p.m. to midnight Mondays through Thursdays, 4 p.m. to 1 a.m. Fridays and Saturdays, and 4 to 10 p.m. on Sundays. More information on reservations via the SevenRooms platform will be available via the restaurant’s website, www.arlachicago.com, and follow @arlachicago on Instagram to stay up to date.