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Chicago’s Riverwalk just got a little more Mykonos.
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NAIA, one of the city’s most anticipated restaurant openings of the summer, officially debuted Monday, June 1, bringing a massive Greek-Levantine dining destination to a prime stretch of riverfront between LaSalle and Wells Streets. And judging by the scale alone, DineAmic Hospitality is not aiming small—especially not when it offers a "dock-and-dine" situation.
The new concept stretches nearly an entire city block at 300 N. LaSalle Street, transforming 12,000 square feet of riverfront real estate into an indoor-outdoor Mediterranean playground complete with expansive waterfront seating, immersive design elements and, naturally, a setup for boat arrivals. Yes, NAIA and Downtown Docks have teamed up so that guests can arrive by boat (well-documented for social media, of course) and dock steps from the restaurant. Because this is Chicago in summer, the time when we all become timeshare yacht owners.
Chef Athinagoras Kostakos leads the kitchen. The Top Chef Greece winner has already become a major creative force behind several of DineAmic Hospitality’s splashier concepts, including Lyra, Violi and La Serre. At NAIA, the menu pulls from Greek as well as broader Levantine influences in the cuisines of Israel, Lebanon, Turkey and the Eastern Mediterranean.
“I’ve worked in restaurants across the Mediterranean, learning the unique flavors of each region,” Chef Kostakos said in a statement. “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.”
The raw bar runs the gamut from bluefin tuna and oysters to toro carpaccio and yellowtail crudo, while the pita lovers at the table will be thrilled by the spicy feta, charred eggplant and beet tzatziki spreads. For the entrees, look for lamb chops, branzino, jumbo lump crab yiouvetski with a creamy saffron orzo and Turkish dumplings, plus skewers, falafel and plenty more classic bites. For those with a sweet tooth, dessert includes housemade baklava soft serve, banana date cake and ricotta donuts. Drinks range from the classics to an olive oil-washed vodka martini and a "cold fashioned" made with medjool date demerara.
NAIA, located at 300 N. LaSalle Street on the Chicago Riverwalk, is open Mon.–Fri., 4pm–11pm and Sat.–Sun., 4pm–midnight. For more information and to make a reservation, click here.