Naha

Press

Zagat
“Innovative fine dining, consistently among the best”

Chicago Magazine
“Carrie Nahabedian reels in Mediterranean-influenced American. Sophisticated cooking is far from low key.”

Chicago Magazine
“NAHA's chic vibe and contemporary sensibility are pure Nahabedian.”

Shelter Magazine
“NAHA's fascinating menu is a strange and vigorous culinary hybrid. A blend of Mediterranean and America's West Coast with a liberal sprinkling from everywhere, including their own Midwest background.”

Time Out Chicago
Chicago's Best Burger - Rated #2 in Chicago!

Chicago Magazine
“Attitude free zone which caters to your every whim”

Gourmet Magazine
“NAHA is solidly installed on the city's restaurant A-List. It is likely to stay there as long as it continues to serve Carrie Nahabedian's sophisticated comfort food.”

Food & Wine, Pete Wells
“I could imagine working at NAHA every day without ever wanting to go somewhere else after my shift.”

Bon Appetit, Dennis Ray Wheaton
“She's a whiz…especially with entrees like mustard-smoked Alaskan Salmon with lentils and cabbage, and desserts like warm blueberry clafoutis with crème fraîche ice cream.”

Condé Nast Traveler (Top 100 New Restaurants in the World)
“Chicago's reputation for stellar food has been immeasurably enhanced by the opening of this large, airy, and amiably informal Mediterranean-scented fusion restaurant.”

Chicago Magazine, Dennis Ray Wheaton
“Try to be inconspicuous when you lick your plate clean of dessert such as goat's milk cheesecake scented with almonds and accompanied by cherry compote.”

Esquire, John Mariani (Best New Restaurant)
“…the spirits have been smiling on NAHA and chef Carrie Nahabedian. Her dishes sparkle with Mediterranean flavor and flavor…”

GQ, Shane Dubow
“Think seared foie gras with rhubarb jam.” “Think risotto with braised oxtail and slivers of Virginia slab bacon. Think A-List it restaurant.”

Chicago Social, Nancy Ross Ryan
“The cousins Nahabedian may be the new kids on the block, but they're far from neophytes. They deliver a virtuoso performance.”

Chicago Tribune, Phil Vettel
“Nahabedian's contemporary American cooking abounds with Californian and Mediterranean flavors…and in my three visits, just about everything was a hit…"

Chicago Magazine, Dennis Ray Wheaton
“Main course flavors top out with herb-roasted wild striped bass intensified by eggplant tapanade and wood-grilled Kansas City strip next to goat cheese-gratineed Yukon gold potatoes in a pool of fabulous oxtail red wine sauce.”