Naha – Chicago, IL


After a wonderful experience at Pops for Champagne, we walked over to Naha, just four blocks away for my birthday dinner. We were happy knowing that we wouldn’t have to worry about not having reservations thanks to the staff at Pops!

When we arrived, we headed straight to the bar, our favorite place to dine. There was no one seated there at the time, but the dining room was hopping!

We ordered some drinks to start, me keeping with the bubbly theme:

Sparkling Valipolicella – a bubbly I haven’t knowingly had before

Our bartender was busy, busy creating a number of different cocktails from scratch. Boy could he move! He just didn’t have much time to chat. So after placing our orders we noshed on some excellent bread:

bread with what I think was a fennel butter

I decided that I really did want to try an order of those oysters the manager at Pops kept raving about. Of course he loved them because they were topped with a Champagne sorbet. So why wouldn’t I? He also mentioned some special type of baby tomatoes. I was in! I assured Rob that I’d get just one order, not dozens and dozens, even if they were good. There were just too many menu items to try and just one night.

This picture doesn’t do these beauties justice!

Naha is one of those places that changes its menu based on what is available and in season. You know I love that! Looking back at the their menu now, the oysters are described this way:

French Kiss Oysters from New Brunswick with a Sorbet of Champagne Vinegar and Celery Marmalade

I can’t be sure that those ingredients are exactly what I had, but I can tell you that they were the best oysters I’ve ever had. They had such a complex range of flavors that didn’t mask the flavor of the oysters, but rather, heightened them. Exquisite. I can see how a bottle of Champagne and dozens of these later, one could be quite happy.

After we ordered, Rob asked another guy who started helping behind the bar:

“Are you Michael?”

Instead, another guy around the corner answered:

“No. I am. I was wondering when you guys were going to show up!”

He chatted briefly, but he had a few group dinners to tend to and oversee. He said he’d come and have a drink with us later.

While we were waiting for our main dishes, the bartender brought each of us one of these:

Corn Soup

“Compliments of Michael,” he said.

Wait a minute… What? We weren’t expecting this! What a special surprise. I took the first spoonful. Mmm… The fresh corn flavors really shined through in this velvety-textured soup. And the portion size in these little cups was just right. It was the perfect amuse-bouche before our entrées.

I ordered another “Starter” menu item as my entrée. You know how I have a weakness for scallops:

Perfectly seared…

These may have been some of the best scallops I’ve ever had, too. Although, when anyone serves me a scallop that is fresh, perfectly seared, and having more creativity than being wrapped in bacon, I’m happy. Furthermore, while I’ve experienced flavor complexities in wine, I didn’t realize there could be so many flavor complexities in one dish! Each bite made my palate sing a new tune. And again, I can’t be sure if this was the exact combination of ingredients I had in my scallops, but the current Naha menu describes their scallops as such:

Hand-Harvested Scallops from Barnegat Light roasted with Vanilla Bean, Citrus and Spices, Caramelized Belgian Endive, Ruby Red Grapefruit, Candied Lemon and Mint

I definitely tasted that candied lemon!

Of course, Rob had to try Naha’s Burger, which was listed as one of Serious Eats’ Top 15 Burgers in Chicago. There is no reason a burger guy wouldn’t!

Naha Burger & Fries

I believe you have to be at the bar to order this burger. It’s only on the bar menu and is described as such:

Our Famous Half Pound and Wood-Grilled Angus Beef Burger on a Housemade Sea Salt Crusted Ciabatta Bun with Stone Ground Mustard, Glazed Onions and Hand-Cut Idaho Potato Fries

choice of Artisan Cheese, Kurobuta Pork Belly, Mushrooms and/or Slab Bacon for an additional charge

Rob added a smoked cheddar of some sort that was highly recommended by the bartender. I thought he added bacon, but today he tells me that he got the pork belly. I was surprised! Rob is not usually a fan.

And he loved this burger. He said it was exceptional and that it’s probably a Top 10 Burger for him. I took a bite and could immediately tell that the meat was high quality. I love how Naha lists where they get all of their meats on their website. In fact, if you go to their menus, each dish will link you to the source!

Sure it may have been a bit expensive as far as burgers go, but it was much more worth it than the $20 burger we shared at Forepaugh’s in St. Paul a few months ago.

And it’s not even fair for us to talk about the fries. They were very good. But Rob just had his best fries ever over at Pops. How could anything compare? If he hadn’t, he could have made a much fairer assessment.

The Dessert:

Since oysters and scallops are a rather a light dinner, I decided that there was no way that I was passing up dessert at this place. As I took a look at the menu again, I knew it was going to be difficult for me to choose. I seriously wanted one of everything. And I really mean that. I would not have hesitated if someone told me to get anyparticular dessert on that menu. That’s why I asked the bartender what is favorite was and when he replied, “The Custard Cake,” I spouted, “Done.” It was the only way I could make up my mind.

While we were waiting for the preparation of our desserts, our bartender came over with two glasses of wine and said:

“Compliments of Michael: A dessert wine to go with your dessert.”

Sweet! Literally. As I may or may not have mentioned in a Wine Wednesday post, your dessert wine should always be sweeter than the dessert itself. Otherwise, the wine will taste bitter after you bite into your sweet treat. So the Moscato d’Asti that was sent over, paired nicely. Thanks, Michael!

Custard Cake

Oh Dear Lord, this is what dreams are made of. Could any dessert be so delectable? Every single one of my courses had such complex flavors! And when I say complex, I mean that a new flavor hits your palate at every single bite. Here is the site’s current description:

Gateau Basque Custard Cake, Olive Oil Ice Cream, Red Velvet Apricots, Soft Polenta, Sherry Vinegar

This time, I know that my version was a bit different. As you can see, there is a beautiful fig {no apricots} on my plate above. Oh how I love figs! And that custard cake is really something made from heaven.

Oh who am I kidding. I could never do this thing justice. I should just “Basque” in the memory… And that olive oil ice cream? Luscious. I drug my fork into different pieces of the dessert with each bite to get a wide variety of combinations and flavors. The portion size was perfect. I walked away from this dinner feeling content, not full or stuffed. This was one of the most enjoyable dinners I’ve ever had and it was all about quality, not quantity.

I actually think Rob had a hard time choosing a dessert, too, but in the end opted for a Blueberry Tart:

More than just a Blueberry Tart

This was every bit as good as it looks. And yes, that is popcorn on the plate. This was like three or four desserts in one. There we go with the complex flavors again! It’s no longer on the menu, so I don’t have a description of the {possible} ingredients. But I can tell you that Rob finished his plate.

As we finished our dessert wine, Michael, who is a young, very laid-back kinda guy, sat and chatted with us about restaurants, Chicago and the world in general. Who takes the time to do that?! Michael did.

When we woke at the hotel the next morning, Rob turned over to spoon me and said:

“I had the best dream last night. I dreamt that we went to this Champagne place that had the best fries I’ve ever had in my life. Then the manager called over to an awesome restaurant and told the owner to take care of us. We enjoyed dinner at that restaurant where we finished with a dessert so good it was silly.”

I went along with it and responded:

“Baby, that really did happen.”

I could hear the smile in his voice as he snuggled a little closer:

“I know.”

That magical birthday evening is what dreams are made of…




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