This regional dish is traditionally made with bone-in chicken, roasted fingerling potatoes, peas, oregano, garlic and white wine. And his caprese salad includes fried green tomatoes.Īdditionally, Ahn is reinterpreting classic Italian-American dishes that are specialties in Chicago, like chicken vesuvio. He also made cacio e pepe arancini (stuffed and fried rice balls) with forbidden black rice and threw some cheesy aioli and guanciale lardons on them.
At Adalina, Ahn Italian-ized that dish by combining charred octopus with sunchokes, Sicilian pistachios, Calabrian chilis, fennel and horseradish goat cheese. I don’t get it, but I love it because it tastes so good.’”įor example, a classic combination in Spanish cuisine is octopus, potatoes and paprika. “And then you eat it and you’re like, ‘Oh my gosh, this is Italian but not Italian. “They’re the kind of items you read on the menu and you’re like, ‘What is this?’” Ahn said. (Before Band of Bohemia, he worked for several Italian chefs and did time in the kitchen at Torali, the Italian steakhouse in Chicago’s Ritz-Carlton.) And then there are the more adventurous items that Ahn has come up with, inspired by techniques he’s seen and his previous work experiences.
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The showpiece is a floor-to-ceiling wine cellar, which stocks 3,000 bottles, plus a decanting station that is dramatically lit from above by a custom Italian chandelier made of 150,000 crystals.ĭiners will recognize some dishes on the menu like classic meatballs, handmade ravioli and veal parm. The restaurant’s first floor includes outdoor seating and a bar, colored antique mirrors, plush velvets and leathers the second floor houses the main dining room. The multi-story Adalina, which opened this week, is a collaboration between Matt Deichl ( BDG Hospitality LiqrBox, Bounce Sporting Club), Phil Siudak, Miles Muslin and Jonathan Gillespie. I try to highlight them as much as I can, giving them a little Soo twist and having fun with it.” “At the same time, I’m not going to bastardize any classic Italian flavors or ingredients. “I’m not saying that I’m your nonna who can cook you amazing gnocchi,” he said.
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