Naha

Over the past couple of years we have passed by Naha many times while walking in River North to eat at other restaurants.  When we saw that they were participating in restaurant week we wanted to try them out. Most of the time when we walked by there never seemed to be very busy, despite a good reputation. But we probably were just walking by way too early in the evening before they get going.

Naha offered a 3 course meal for restaurant week:

Tarte tatin of apples and pork belly

1st course
- woodland mushroom soup, sweet garlic custard, chickpea croutons
- tarte tatin of winter harvested apples and pork belly, quince marmalade and shaved fennel
The soup was a little bland but the tarte tatin was an interesting choice as an appetizer - combining both the sweetness of a dessert with salad elements and pork belly.

Woodland mushroom soup

2nd course
- slow roasted veal breat roulade, oyster mushrooms, parsnip puree, maple crusted bacon shards and rich natural jus

Slow Roasted Veal roulade

- braised berkshire pork shank off the bone and organic carnoli risotto with squash, caramelized onions and wilted kale
The risotto with the pork shank was excellent with a wonderful creamy texture. The veal wasn't tender as we hoped it would be - it was a bit dry.



3rd course

Pork shank and risotto

- dark chocolate cheesecake cremeaux, caramel and candied honeybell orange
- almond financier, preserved local blueberries, lemon and vanilla
A financier is a small French cake, similar to a sponge cake.  We had to look this term up before we ordered it because it sounds like a banking (not baking) term. These were both excellent desserts so it was strange to us that Naha also offered a different dessert as an option that had a $10 up-charge from the restaurant week fixed course price.  The table next to us ordered it and we didn't understand why it cost so much.

Final thoughts on Naha:
Food - good modern American fare, for restaurant week it was a good deal but it looked like their regular menu could be a bit pricey. Of the restaurant week places we ate at this was one of 4 restaurants (and the last of the 4 that we ate at) that offered fairly similar fare so by the time we ate here the combinations didn't seem so unique.
Service - there was a long time between courses which we didn't understand.
Atmosphere - the restaurant was more full than we have ever seen it (maybe because we only walk by on weeknights). There was broad clientele with modern decor.

Cheesecake cremeaux

Almond financier