{"id":873504,"date":"2026-06-17T12:27:15","date_gmt":"2026-06-17T12:27:15","guid":{"rendered":"https:\/\/www.europesays.com\/us\/873504\/"},"modified":"2026-06-17T12:27:15","modified_gmt":"2026-06-17T12:27:15","slug":"arla-brings-japanese-and-mediterranean-cuisine-to-the-gold-coast-chicago-magazine","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/873504\/","title":{"rendered":"Arla Brings Japanese and Mediterranean Cuisine to the Gold Coast \u2013 Chicago Magazine"},"content":{"rendered":"

I\u2019ll go out on a limb and say that when Fred\u2019s, the restaurant inside the former downtown location of Barney\u2019s, closed back in 2020, no serious food lovers had any particularly strong feelings about it. The restaurant, while serviceable, was more of a see-and-be-seen spot for high-end shoppers than a culinary destination. However, the high point was the amazing space \u2014 it was bright and airy with great views. Now, it\u2019s about to be home to Arla<\/a> (15 E. Oak St., Gold Coast), a Japanese and Mediterranean restaurant from one of the city\u2019s hottest restaurant groups.<\/p>\n

The group behind Adalina Italian and Adalina Prime, Hospitality Included, obviously knows how to handle an impressive room. Soo Ahn, who runs the culinary programs at all three restaurants, laughed when discussing the group\u2019s desire to take over this particular restaurant. \u201cMy partners get pretty gung ho and will do whatever it takes to get a space,\u201d Ahn says. \u201cIt\u2019s been years in the making.\u201d<\/p>\n

They gutted the space to make room for Arla, but don\u2019t worry \u2014 those views are still there. \u201cIt\u2019s not constricted by a lot of taller buildings nearby, you can see the lake and everything going on Oak Street and Rush Street,\u201d Ahn explains. \u201cThe night light that hits the dining room is amazing.\u201d Arla\u2019s focus on Japanese and Mediterranean flavors is inspired by travels taken by Ahn and his business partners. \u201cWe came across another restaurant doing Japanese and Mediterranean, and in our heads we thought \u2018there is no way this is going to work,\u2019 but it did \u2014 we\u2019d never tasted anything like it.\u201d That spark of inspiration led Ahn to design the menu for Arla.<\/p>\n

But don\u2019t call it fusion (it\u2019s not 2006, after all). \u201cWhen a guest tastes a dish, I don\u2019t want them to think \u2018this part is Japanese and this part is Mediterranean,\u2019\u201d Ahn says. \u201cI don\u2019t want them to see that divide.\u201d The entire menu is designed for sharing, and the goal is to take dishes that diners are familiar with and enhance them with new techniques and ingredients. For instance, the menu features two types of hummus, one classic, one Japanese-inspired. The sushi uses harissa or Calabrian chile instead of sriracha, and a salmon roll is served with tzatziki. Of that latter dish, Ahn says, \u201cI didn\u2019t know if it was going to work, but it\u2019s like a Philadelphia roll went to college.\u201d The whole kitchen staff gets together every morning to make as many shawarma dumplings as possible \u2014 the dish has been a huge hit during previews. Roasted cauliflower with black lime dust and harissa pickled shallots keeps vegetarians happy, while for those who want to share large proteins, there\u2019s a whole branzino and a 32-ounce lamb chop.<\/p>\n

Of course, it wouldn\u2019t be a restaurant from the creators of Adalina without a little bit of spectacle. One dessert, portokalopita (a take on a traditional Greek orange cake), is topped with meringue, and instead of torching it in the kitchen, the chefs bring out a live binchotan hot coal and do the charring at the table. \u201cIt\u2019s very fun; dangerous, but fun,\u201d laughs Ahn. \u201cDon\u2019t worry, we practice it a lot.\u201d<\/p>\n

Arla opens on June 18 for dinner. Expect lunch and brunch in the future.<\/p>\n

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