A restaurant’s name is rarely a mission statement, but NAIA, named for the water nymphs of Greek mythology, makes its intentions clear before the first plate arrives. Spanning nearly a full city block of the Chicago Riverwalk, the restaurant is a waterfront destination, designed so that nearly every table has a view of the river and the skyline. The indoor-outdoor area, with its pergola-covered seating, brings a Mediterranean resort sensibility to the heart of the city. It’s a setting conceived on a grand scale, even offering dock-and-dine access for guests arriving by boat, making the journey itself part of the occasion. The kitchen’s vision is as expansive as the vista, charting a course across the Mediterranean. The culinary philosophy draws from the coastal traditions of Southern France, Spain, and Italy before venturing into Greece and the Levantine foodways of Israel, Lebanon, and Turkey. This is not a fusion concept, but rather a celebration of distinct regional flavors, presented together. The food is centered on shared plates, from mezze spreads and house-made pastas to selections from a raw bar featuring crudo and oysters. This broad regional scope allows for a wide range of dishes, from grilled meats and whole fish to creative smaller plates. Among the offerings that have started to define the restaurant are flavorful lamb chops and distinctive Turkish dumplings filled with potato. The carte is designed to be explored communally, encouraging a lively dining style that matches the vibrant, water-centric energy of the room. The setting and the food work in concert to create a convincing escape.
