ARLA thrives on an unlikely pairing, uniting Mediterranean and Japanese food with a distinctive vision. Located on the sixth floor of the former Barneys building in Chicago, the restaurant weaves these two culinary traditions together rather than presenting them as separate options. The result is a selection where tzatziki might appear in a salmon maki roll, or a Japanese-style hummus is finished with toasted nori and white miso. This cross-cultural fusion extends to dishes from the live-fire grill, which is a central element of the kitchen. Offerings like citrus-marinated skirt steak with nori salsa verde or grilled cod with caramelized miso demonstrate a thoughtful blend of flavors. The setting is as much a part of the draw as the cooking. Occupying a rooftop space in the Gold Coast, ARLA offers impressive views stretching toward Lake Michigan. Two outdoor terraces provide an open-air connection to the city, complementing a dining room designed to merge Mediterranean warmth with Japanese minimalism. The energy of the room is palpable, a buzzing backdrop to the meal. From the lively central bar to the tables overlooking one of Chicago’s busiest intersections, the restaurant is designed to feel like an event. The kitchen has become known for a number of standout dishes that encapsulate its unique perspective. A caviar sando on fluffy shokupan milk bread has been noted, as have the lamb chops with a hoisin glaze. Skewers cooked over a hearth, from wagyu and octopus to wild mushroom with a date molasses, are a recurring feature. Even classic dishes are reimagined, like a Caesar salad with a Japanese twist or a baba ghanoush made with black garlic. This consistent and creative blending of influences defines the dining at ARLA.