Tre Dita

To sum it up: disappointing. The air was ripe with pretentiousness from the very get go, with reservations only being available a week in advance, and with only bar seating available (Opentable was ready to go at exactly 12 midnight the Saturday before and time slots were already taken). No matter, we thought, since menu selections were identical. Fast forward to us arriving 5 minutes early and being told rather dismissively that our table isn’t ready for another 20 minutes..

We were then seated by the door at a table that was far too small for anything but cocktails and snacks, yet full dinner experience was expected. Our server was fantastic overall and did a great job parsing out the dishes but still, the table was far too tiny for anything more than 2 plates, let alone cocktails, water, etc. A recommendation would be to restrict the area where we were seated to just cocktails and snacks, since it’s definitely not conducive or comfortable for a full dinner.

The food overall was good, starting with the beef tenderloin tartare, followed by the tagliatelle and finally the pork cheek pasta.

I would HIGHLY recommend not sitting at Bar Tre Dita but instead opting out for the dining room if possible. Unfortunately it seems that weekend time slots for the dining room are omitted from Opentable.

Overall there are much better Italian restaurants in the city. I’d wait till the hype dies down a bit to visit.

Tre Dita has quickly ascended to the top of my dining preferences, distinguishing itself through culinary artistry and impeccable service. The pasta, masterfully crafted to resemble pastry, exemplifies the kitchen’s precision and creativity. Each bite delivers a flawless texture—neither overly firm nor excessively soft—showcasing the pasta’s sublime preparation. The accompanying sauce merits particular acclaim; it is creamy yet balanced, avoiding the pitfall of becoming cloying after several mouthfuls.

Beverage quality, often a subjective field, is undeniably high at Tre Dita. The drinks are crafted with notable skill, offering nuanced flavors that cater to refined palates. Service at the restaurant is exemplary. The waitstaff, demonstrating a high level of training, strikes the perfect balance between attentiveness and discretion, enhancing the dining experience without intrusion.

The ambiance melds modern elegance with a relaxed spirit, making it an ideal venue for various occasions. While the restaurant offers a charming view of the lake, it might not be the most spectacular vista available, but it certainly complements the overall upscale yet welcoming atmosphere. Tre Dita, therefore, stands out not only for its culinary achievements but also for creating an environment where every element is thoughtfully curated.

Tre Dita meets the exceptionally high bar of Italian cuisine you can expect from any of Chef Evan Funke’s restaurants. From the moment we walked in, we were blown away by the luxurious interior, exceptional staff, and breathtaking floor to ceiling views. The menu has a diverse array of dishes and our waiter, Zacharias, was equipped with the knowledge and the charming charisma to explain each dish. Words cannot adequately describe just how delicious the pasta here is, you simply have to come and try it. I recommend giving the dessert menu a try, where you’ll be served by the famous award-winning pastry chef, Juan Gutierrez

Great for a special evening in the city.
Definitely somewhere that’s fun to dress up for, but the menu is very approachable. The focaccia & stuffed squash blossoms were the favorite.
We were meant to sit in the bar but sat in the dining room instead -nearby the wood fired steak grill -and it was amazing. Fun, comfortable yet sleek and sexy. Great acoustics too so it’s vibey but not too loud and can talk. Very comfortable seats in the dining room. I’d love to go back over the summer when there’s fire works over the lake!