Adalina Prime Reviews

There is not one inch of this place that was not impeccably thought out. From the ambience to the steak knives and everything in between this place is a gem. The food is out of this world delicious. As a table, we shared several dishes and passed them around. The wedge salad was so fresh and had the right amount of “crisp” to it. The steak was cooked perfectly. The cauliflower Diane was ridiculously good. Top to bottom this place is a hit. (I also suggest giving the bathrooms a whirl because they are also quite impressive).

First time here! Beautiful esthetic. Very lively crowd! Tons of seating. The restaurant and decor are absolutely stunning! Great place for dinner or cocktails! Great service!

I really enjoyed dining at Adalina Prime. The atmosphere was elegant and welcoming. The picanha was well-prepared, and the cauliflower steak stood out — flavorful and paired perfectly with the sauce. Service was attentive and professional, which made the whole experience even better. A spot I would definitely recommend!

There is only one drawback to dining at Adalina Prime. Located at 360 North Green Street, in Chicago's Fulton Market and West Loop neighborhoods, it is within a football field of commuter trains that rumble past the front door. Thankfully, most of the noise is relegated to after 7 p.m. So make your dinner reservation accordingly. At Adalina Prime, brought to us by the owners of Adalina, an upscale Italian restaurant on Chicago's Gold Coast, executive chef Nemanja Milunovic operates a modern American steakhouse with Michelin-starred chef Soo Ahn in the kitchen. Open from 4 to 10 on Monday, Tuesday and Wednesday, 4 to 11 on Thursday and Friday, 3 to 11 on Saturday and 3 to 10 on Sunday, Adalina Prime features Wagyu, seafood and global flavors. No Branzino. But Alaskan halibut with caviar, Diver Scallops and Chilean sea bass. The highlight among the steaks is a 32-ounce Tomahawk, a Certified Black Angus Beef from Omaha, Nebraska. The glitzy interior, the dining room and bar, remind of a private club or corporate boardroom, class and wealth. I started with muffin-like Tiger bread served with Calabrian Chile Butter, a bowl of New England clam chowder with bacon, potato and baked clams, a unique Wagyu corn dog with four small, meaty bites and a truffled Caesar salad with black garlic Caesar dressing, peppercorns and croutons. For my entree, I chose a 14-ounce New York strip steak with bearnaise sauce and seaweed salt, whipped potato with chives, panko and maitre 'd butter and grilled asparagus. For dessert, the strawberry cake with balsamic macerated strawberries and buttercream came highly recommended, a delicious capper to a five-star meal.