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Feb 20, 2008 08:42 AM

Restaurant Week 2008 Menus

I will be dining at Naha this week. Per their website they stated that they would email out the menu to those that asked as they got closer to Restaurant week. I just got my email from Naha and I am sharing the menu here.

For those that have been to Naha before, which items would you recommend?

Chicago Restaurant week at NAHA

Rich Winter Acorn Squash Soup, Spaghetti Squash, Toasted “Foraged” Hickory Nuts and Barrel Aged Bourbon Maple Syrup

A Simple Salad of Beautiful Hand Picked Garden Greens, “Nancy’s” Hudson Valley Camembert, Anjou Pears and Pomegranates

Cured Lake Superior Trout, Door County Golden Whitefish Caviar and a Mosaic of Nicoise Garnishes, Toasted Brioche

Wild “Great Lakes” Whitefish and a warm Salad of “Hoop House” Spinach, Wood-Grilled Bermuda Onions and Roasted Turnips, Chervil and Red Wine Lobster Sauce

Roast Quail with a “Fondue” of Anson Mills Soft Corn Polenta, North Country Slab Bacon, Cavolo Nero Greens, Confit Garlic, Cured Tomatoes and Tarragon

Organic Carnaroli Risotto, Butternut Squash, “Hen of the Woods” Mushrooms and wilted Beet Greens

Dark Chocolate Cake, “Black Forest” Ice Cream and Pinot Noir

Caramel Hawaiian Pineapple Tarte, Toasted Almond Ice Cream and Coconut


No substitutions, sharing of courses or exceptions on this menu.
All courses must be ordered at the same time.

NAHA appreciates your consideration for this special menu celebrating the Chicago tourism Bureau “eat it up” restaurant week!

Please advise server of any food allergies.

NAHA proudly supports the efforts of Chicago’s Green City Market and the John G. Shedd Aquarium in their efforts for a more sustainable environment and for the preservation of the world’s Oceans, Seas, Lakes and Rivers.

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  1. yum! it all looks good. I have just been to Naha recently and you can't really go wrong...

      1. How did you enjoy Naha? I just went to Aigre Doux's restaurant week and it was lovely. The appetizers (pea soup with peaky toe crab and pumpkin ravoli) were great combinations of flavor and texture. The entree was middling; I had the short ribs, which were solid, but not great. I wanted to see if I could squeeze in another restaurant before RW is all over!

        1 Reply
        1. re: Eaterlover

          I am cutting and pasting my review from other Restaurant Week thread...I am going to go to Aigre Doux's next year. From what I have been reading here, this seems like it is getting very high marks.

          We also went to Naha on Saturday. I agree with your review entirely. Although I had the risotta, which was very good, my husband has the quail and he echoed your review. Both desserts were wonderful and we enjoyed the second/comped dessert as well...we were fighting over the grapefruit/lime mini-tart. The service was fantastic as well.

          However, I don't know if I would be rushing back either. While it was a great deal at $31...I feel that I would have been really disappointed if I paid $70-$80 for that same meal. The portion of caviar was appropriate for the restaurant week price, but I had a hard time finding it at first as it was about a thumbnail portion. Same with the risotto...while wonderful, very small portions.

          I would be curious to find out if these portions are equal for the rest of the year. Because if the goal was the provide a sampling of what the restaurant prepares, I would go back. If the goal is to provide dishes off of the menu at a discounted price...I wouldn't go back.

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