Chicago diners got a new steakhouse in early September when Adalina Prime opened in Fulton Market. The venture comes from chef/partner Soo Ahn and the team behind sister restaurant Adalina, a popular Italian spot.
Adalina Prime covers 10,500 square feet of indoor/outdoor space. It was designed by Dunne Kozlowski and features lush greenery, sculptural wooden arches, and rich velvet accents. The dining room is anchored by an open kitchen, and there’s a two-story wine cellar and mural-covered walls.
Ahn, a restaurant veteran who’s coming off a successful run on season 21 of “Top Chef,” is joined by executive chef Nemanja Milunović, who formerly worked at Chicago restaurants Aba, Prime & Provisions, and Alinea. Chef de cuisine Andy Lownes brings extra steakhouse credentials from his time at Gibsons Italia, Au Cheval, and Chicago Cut.
The restaurant was designed by Dunne Kozlowski and measures 10,500 square feet. | Matt Reeves
The menu merges traditional steakhouse dishes with lots of international flair, modern touches, and some whimsy.
Steaks include Illinois-raised full-blood wagyu beef from Miller Wagyu Ranch, plus select Australian and Japanese cuts. There are several salads, raw oysters, shrimp cocktail, roasted chicken, and a burger.
Three amuse-bouches channel texting acronyms: W.T.F. (wagyu, truffle, foie), L.O.L. (lobster, onion, lime), and O.M.G. (olive oil pearls, mushroom, ginger). There’s also a wagyu corndog and a couple of starters — a fried onion appetizer and cheddar biscuits — that pay homage to dishes at popular casual-dining chains.
The menu features lots of international accents, with flavors from Korea Thailand, and elsewhere. | Matt Hass
“Guests today are more adventurous than they used to be, and they’re open to seeing steakhouses evolve beyond what’s been traditional,” Milunović said. “Especially now, when restaurants have to consider that creative presentation is such a part of the experience.”
The chefs were inspired to create a fresh concept that reflects their own perspectives and backgrounds, blending global influences with steakhouse classics.
“Adalina Prime preserves the sense of occasion people love about a great steakhouse, but in a setting that feels lighter and more refined, with a menu that honors the integrity of every vegetable, cut, and catch we serve, but also brings a bit of fun,” Milunović said.
The steak program include Illinois-raised full-blood wagyu beef. | Matt Hass
Some of that fun comes via unexpected dishes, like mac & cheese that pairs Korean-style tteokbokki (chewy cylindrical rice cakes) with Parmigiano-Reggiano cheese.
“Together we got to rethink what a steakhouse menu can be. That’s how dishes like tteokbokki mac & cheese, Thai curry with sea bass, or scallops with abalone XO sauce came to life, striking a balance between comfort and curiosity in our dishes,” Milunović said. “We aim to honor tradition while surprising guests with flavors they might not expect at a steakhouse.”
Over at the bar, sommelier Colin Jones has compiled an eclectic wine list, and bar manager Damian Keehn put together a cocktail menu featuring a mix of original recipes and steakhouse classics. The bar serves until 1 a.m. on weekends.
