The dining experience begins with a selection of composed mezze bites, including crab spanakopita wrapped in delicate phyllo with briny feta and black garlic baba ghanoush finished with charred lemon. Raw bar offerings include Japanese yellowtail crudo with shaved fennel, amba and toasted sesame, as well as a Caviar Sando served on Shokupan milk bread with crème fraîche and togarashi.
Designed by LG Group and Offshoot Creative, the 8,500-square-foot space features terra-cotta plaster and walnut millwork.
Sushi selections feature inventive rolls such as the tzatziki salmon maki with Ora king salmon and mint yogurt sauce, while shareable breads and spreads include charred scallion pita with burnt dashi butter and a Japanese-inspired hummus finished with toasted nori and white miso. The menu is rounded out with a variety of skewers, from charred octopus with Florina pepper and gigante bean purée to wagyu steak with shishito pepper and wasabi labneh.
For main courses, the menu highlights hearth-fired specialties from both land and sea, including citrus-marinated skirt steak with nori salsa, lamb chops glazed with hoisin and topped with roasted peanuts, and grilled cod served with crispy enoki mushrooms and caramelized miso. Vegetable-forward dishes are equally compelling, with options such as a cauliflower steak finished with a black-lime crust, harissa pickles and brown butter purée.
ARLA’s Kaigan cocktail brings bright coastal flavors to the glass, blending globally inspired ingredients that echo the restaurant’s Mediterranean-meets-Japanese culinary vision.
The beverage program has been thoughtfully designed to complement the cuisine, channeling global influences through bright, flavor-forward creations such as the Koka with Maestro Dobel tequila, yuzu, Makrut lime leaf and serrano salt and the Verde with Florence Fields gin, Greek ouzo, celery and green apple. Tropical, coastal-inspired notes come to life with the Mirage, crafted with coconut-washed Suntory whisky, melon and citrus. The restaurant also features a curated wine and sake program, including Old World and emerging varieties available by the bottle and by the glass.
Beyond the food and beverage offerings, the restaurant’s design plays a central role in shaping the guest experience, blending Mediterranean warmth with contemporary Japanese influences. Designed by LG Group and its in-house creative studio, Offshoot Creative, the 8,500-square-foot space showcases a rich palette of terra-cotta plaster, walnut millwork, polished brass and jade quartzite accents.
Hearth-fired specialties include citrus-marinated skirt steak finished with nori salsa and lamb chops glazed with hoisin and roasted peanuts.
A grand dining room accommodates up to 230 guests, anchored by a striking central bar that serves as the heart of the space. Curved banquettes, patterned textiles and soft, ambient lighting create an elevated yet inviting atmosphere, while arched reeded-glass screens offer glimpses into the open kitchen. For more intimate gatherings, private and semi-private dining rooms feature sculptural chandeliers, bespoke wallpaper and thoughtfully curated design details.
Guests seeking an open-air experience can retreat to the restaurant’s twin terraces, where sweeping views of the Gold Coast stretch toward Lake Michigan. Retractable floor-to-ceiling windows blur the line between indoors and out, while seating for up to 60 additional guests makes the space a sought-after destination during the city’s warmer months.
More information on reservations via the SevenRooms platform will be available on Thursday, June 18, on the restaurant’s website, arlachicago.com, and on Instagram at @arlachicago to stay up to date.
Dining and Cooking