500 N. Clark Street, Chicago, IL 60610 USA
Cuisine. New American with influences of the Mediterranean
Telephone. 312.321.6242

Fax. 312.321.7561

Voted consistently as one of the best restaurants in Chicago, owners Michael and Carrie Nahabedian invite you to experience NAHA.
Tremendous design and architecture showcase the stunning New
American cuisine which is influenced by the Mediterranean.

Carrie Nahabedian

Most recently executive chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago for the enterprise. Her impressive resume spans more than 24 years and is peppered with names like the Ritz-Carlton, Le Perroquet, Le Francais, Sinclair's and the Four Seasons Hotel, where she served as executive chef for three company properties.
Chef Carrie's cooking style is a combination of her Armenian roots and a California lifestyle that she enjoyed during her years as executive chef for the Four Season's Santa Barbara and Beverly Hills properties.

Carrie Nahabedian and cousin Michael Nahabedian opened NAHA, in the space that formerly housed Chicago's distinguished Gordon restaurant. Naha offers a seasonal American menu with influences of the Mediterranean, and effortlessly blends the culinary, design and management talents of the cousins Nahabedian.
The warm and comfortable surroundings allow for small intimate gatherings as well as larger groups seating up to 65. NAHA accommodates a variety of custom-designed events, including dinners, cocktail parties, luncheons and business meetings.
Event information: Lisa Smith, private dining director 312.321.6242.

“Creative” chef-partner Carrie Nahabedian’s “amazing” seasonal New American “dining with daring Mediterranean touches” tempts travelers to her “flat-out superb” River North “keeper”, where “the Queer Eye guys would be proud of” the “streamlined”, “simple” “Zen-like” decor; sure, her “food is pricey” but most meditate it’s “worth the splurge” ...

Expect “unfussy”, “innovative fine dining” at this River North “favorite” that’s considered “consistently among the best”; Carrie Nahabedian’s “exciting menu” of “fresh” New American fare with “Mediterranean” flair is paired with a “thoughtful wine list”, “seductively served” by a “cool staff” and “shown off” in a “clean-lined”, “minimalist” space that “feels like a spa” – in fact, the “excellent” experience is “only marred by the high decibel level” “when it’s crowded”; P.S. don’t miss “one of the city’s best burgers (lunch only).”

~Zagat Survey

NAHA Dinner Menu



Jerusalem Artichoke Soup, Peeky Toe Crab Salad, Crisp Sunchokes and Spicy Arugula

Tartare of Hawaiian Yellowfin Tuna, Door County Golden Whitefish Caviar and Dill
with a Mosaic of Vegetables, Nicoise Garnishes and Aigrelette Sauce

A Simple Salad of Organic Lamb's Lettuce and Beautiful Greens, Bosc Pears,
Pomegranates and Saba Vinaigrette

Hudson Valley Foie Gras and Heirloom Apple "Tarte Tatin" with Seckle Pear Puree,
Minus 8 Ice Vinegar and Mache

Braised Kurobuta Pork Cheek, Amish Shell Beans, Winter Root Vegetables,
Crosnes and Smoked Manuka Sea Salt

Soft Cooked Organic Farm Egg with a Salad of Italian Frisee,
Serrano Ham and Nancy's Camembert Cheese Crostini

Sweet Nantucket Shoals Bay Scallops, Wilted Salad of Snug Haven Farm Spinach,
Meyer Lemon, Confit Garlic and Chervil

Hearts of Romaine Salad with Fire-Roasted Red Peppers, Crisp Capers,
Spanish Manchego Cheese and White Anchovies

Cannelloni of Delicata Squash, Braised Oxtails, Glazed Parsnips and Spaghetti Squash

Gulf of Maine Sea Scallops, Caramelized Belgian Endive, Ruby Grapefruit, Mint and Vanilla Bean

Mediterranean Greek Salad of Mt. Vikos Feta, Plum Tomatoes,
Cucumbers, Mint and Oregano, Warm Feta Cheese Turnover


Tasmanian Ocean Trout Hot Smoked and Blossom Honey Glazed with Black Beluga Lentils,
Portabella Mushrooms, Sweet Onions and Spinach, Balsamic Syrup and Thyme

Wild Alaskan Halibut and Early Spring Morels with Pea Vines, English Peas
and Harmony Valley Young Red Beets, Frothy Mushroom Broth

Wild Maryland Striped Bass, Saffron and Basil Scented Potato Puree, Caramelized Fennel,
French Green Beans and "Babaganoush" Eggplant Relish, Bouillabaisse Broth

Wood-Grilled 18oz. Prime Ribeye of Beef and Glazed Dutch Yellow Shallots,
Macaroni Goat Cheese "Gratin", Oxtail Red Wine Sauce

Whole Roasted Young Chicken and Yukon Potato Gnocchi with Butternut Squash "Fondant",
Red Pearl Onions and Wood-Grilled Leeks, Sage and Styrian Pumkin Seed Oil

Braised Lamb Shank and Anson Mills Soft Corn Polenta with Buttered Kohlrabi,
Fava Beans and Watermelon Radish

Medallions of New Zealand Ranch Venison "Aigre-Doux", with Braised Red Cabbage,
Roasted Pineapple, Crimson Raisins and Pink Peppercorns

Roast Quail, Warm "Red Thumb" Potato Salad of Applewood Slab Bacon,
Wood-Grilled Swiss Chard, Oyster Mushrooms and Bermuda Onions

Lacquered Aged Moulard Duck Breast with Young Turnips and Carrots,
Broccoli Rabe, Cipollini Onions and Port


Please advise server of any food allergies. Smoking permitted in the Bar and Lounge areas only.
An eighteen percent gratuity will be added to parties of six or more.
Visit our Website at for more restaurant information.

NAHA proudly supports our local organic farmers and Chicago’s Green City Market!

Please advise server of any food allergies. Smoking permitted in the Bar and Lounge areas only.
An eighteen percent gratuity will be added to parties of six or more.