The St. Regis Chicago Pairs Chef Evan Funke's Tre Dita With Chef Hisanobu Osaka's Miru

The St. Regis Chicago occupies a genuinely distinctive place in the city's skyline, inside Jeanne Gang's design for North America's tallest all-residential-and-hotel tower, and its dining program matches that architectural ambition. Chef Evan Funke leads Tre Dita, the first restaurant in the United States certified as authentically Tuscan, a designation that reflects real scrutiny of technique and sourcing rather than a marketing claim.

One floor up, on the 11th level, Chef Hisanobu Osaka runs Miru, a Japanese-inspired restaurant that gives the hotel a second, entirely distinct culinary identity within the same building. The St. Regis Spa Chicago rounds out the property's amenities with its own Forbes Five-Star distinction, adding wellness recognition to the hotel's dining credentials.

Pairing an authentically certified Tuscan kitchen with a Japanese-inspired restaurant gives The St. Regis Chicago a dining program with genuine range, two distinct culinary points of view under one architecturally significant roof.

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