Can’t get enough of the steak goodness in Chicago? Head to Fulton Market as a transformed building, this fall, became home to something altogether different. Adalina Prime, the latest venture from Chef-Partner Soo Ahn and Executive Chef Nemanja Milunović, takes the city’s beloved dining genre, and gives it a rather special interpretation.
“Launching Adalina Prime was an exciting challenge,” says Ahn. “I’ve never done a steakhouse before, and since steakhouses are such a cornerstone of Chicago dining, I wanted to honour that tradition while bringing a fresh perspective to the menu.” Thus, Ahn leaned into Adalina’s background, a restaurant known for introducing global influences into contemporary Italian cooking, for the new steakhouse. “We’ve carried that same approach over here,” he adds. “From our steaks with house-made salt selections inspired by our travels to seafood towers topped with one of my favorite street foods, tteokbokki, Chef Nemanja and I have had a lot of fun exploring our own roots and reimagining the classic Chicago steakhouse into something that is distinctly our own.” Tteokbokki are spicy Korean rice cakes.
Adalina Prime is being billed as a “steakhouse, but different.”
Adalina Prime is being billed as a “steakhouse, but different.” The menu, here, keeps the core of what people expect from a steakhouse: prime cuts, classic salads, and surf & turf options, while layering in global influences that set us apart, informs Ahn. “You’ll still find the traditional entrées that make a steakhouse feel familiar, but alongside them are dishes and ingredients you’d never see in a legacy Chicago spot.”
The Fire & Ice Tower, a showstopper, features a top tier of flaming, actively roasting PEI mussels and top-neck clams with Chef Soo’s tteokbokki ‘rice pasta’ served in a spicy fra diavolo sauce, with freshly shucked oysters and shrimp over ice below. A dedicated Salt Library, offering varieties like seaweed, truffle and buckwheat, allows you to customise the entrées. The Chilean sea bass is paired with Thai curry and crispy egg noodles, and roasted carrots are elevated with miso caramel and bright orange citrus, adding a twist. “It’s about striking that balance of honouring the comfort of tradition, while introducing some excitement and having a bit of fun.”
While Wagyu remains a luxurious centerpiece, the chefs also cater to local preferences.
The restaurant’s Wagyu comes from Miller Wagyu Ranch in Illinois, prized for its rich marbling and sustainable practices. “Their commitment to animal welfare closely aligns with our values at Adalina Prime,” says Milunović. “The fact that they’re based right here in Illinois makes the partnership even more meaningful. It allows us to offer our guests a world-class product that’s also locally raised.”
While Wagyu remains a luxurious centerpiece, the chefs also cater to local preferences. “We’ve found that many Midwestern diners seek out leaner, more ‘clean-tasting’ beef, often associated with grass-fed cattle,” says Milunović. “There’s a deep-rooted appreciation for farm-to-table dining in this region, and guests care about where and how their food was raised. Offering grass-fed options allows us to meet that demand for authenticity and natural sourcing.”
Adalina Prime’s flexibility is key. “Our guests are discerning, but not one-dimensional,” notes Milunović. Some seek a true luxury steakhouse experience with dry-aged Wagyu, rich sauces, and elevated presentations, while others look for something more straightforward — a clean, well-prepared grass-fed ribeye or a classic filet. “By offering both, we’re speaking to a clientele that values quality, transparency, and choice.”
Working closely with trusted ranchers allows the culinary team to tailor the aging and preparation techniques. This, in turn, allows them to highlight the “unique characteristics” of every cut served. “We dry-age select cuts for a minimum of 45 days to intensify flavour and tenderness, using precise environmental controls to ensure consistency and quality,” explains Milunović. By offering wet-aged and fresh cuts, depending on the desired texture and taste of each dish, the steakhouse ensures that it veers away from “a one-size-fits-all approach.”
Those seeking plant-based options take their pick from vibrant dishes like vegan Carrots à l’Orange with miso caramel and hibiscus-bright avocado ceviche. Make sure to order from the wine list at Adalina Prime that offers an excellent selection to make your food sing.
The ambition extends well beyond the plate. “It’s definitely a daunting task to stand out in Chicago’s sea of steakhouses,” Ahn admits. “But I think we’ve achieved it by blending the best of tradition with some unexpected elements.” Alongside perfectly cooked cuts and a reverence for provenance, the design of Adalina Prime takes a strikingly different direction. “Adalina Prime is unapologetically elegant, light-filled, and refined, a contrast to the dark, clubby rooms people often associate with steakhouses,” he adds. “It’s a fresh perspective that still lives up to the sense of occasion people expect from a great steakhouse.”
Soaring wooden-arched ceilings and a lush atrium create a sense of openness that is bright and welcoming. “There are also distinct sections with a bit more moodiness that make each visit feel a little different. One night, you might enjoy the atrium’s almost garden-like, outdoorsy atmosphere; another time, you might choose the main dining room or an intimate banquette. That contrast is very intentional,” remarks Ahn.
Adalina Prime elevates its steakhouse into a confident vision of a Chicago classic. One that respects tradition but refuses to be tethered to it.
Coordinates: 360 N Green St, Chicago, Illinois, USA
