Fulton Market has undergone a remarkable transformation in the past decade, shifting from Chicago’s historic meat-packing hub to a vibrant retail and dining destination. Today’s culinary scene reflects this evolution, as the area prepares to welcome the latest steakhouse, Adalina Prime, a venture that promises to bring a fresh twist to traditional meat dishes.
Adalina Prime, a follow-up to the successful Italian restaurant Adalina, is set to open in late summer 2023. Chef Soo Ahn, who earned recognition at Band of Bohemia, is a partner in this new endeavor located on the ground floor of a modern Fulton Market tower, near the popular Guinness Open Gate Brewery.
At the helm of Adalina Prime’s kitchen will be Nemanjia Milunovic, a seasoned chef with an impressive background including stints at Nico Osteria, Prime & Provisions, and Aba. Having also managed Kiosk Balkan Street Food, Milunovic aims to infuse Adalina Prime with a diverse array of global flavors, breaking away from Chicago’s traditional steakhouse mold.
Milunovic envisions an exciting menu that highlights Chicago’s rich culinary diversity. He plans to introduce unique dishes such as slow-baked tomatoes infused with Sichuan-inspired mapo tofu flavors and scallops accompanied by an XO sauce made from abalone, a creation inspired by his Hong Kong-born mother-in-law.
The inventive menu may also feature Korean rice cakes atop seafood towers, with a savory Fra Diavolo sauce as a nod to traditional gochujang. As a playful twist on familiar favorites, the team is considering a reincarnation of the beloved fried onion appetizer, temporarily dubbed Crispy Petals, as well as a tribute to Red Lobster’s Cheddar Bay Biscuits.
Vegetarian and vegan options will complement the steak offerings, continuing Ahn’s commitment to inclusive dining that appeals to a wide audience. During his time at Band of Bohemia, Ahn gained a following with a salt-cured carrot entrée that showcased a unique miso texture, loved by both vegans and meat-eaters alike.
The discussions around a secret menu embracing Balkan flavors signal an adventurous approach to the offerings at Adalina Prime. A highlight of Milunovic’s creations will likely be cevapi, a beloved Balkan dish, while the primary focus remains on high-quality steak sourced from select providers like Miller Wagyu Ranch in the Quad Cities, where they plan to feature some of the first offerings of Miller’s meats.
In addition to their diverse menu, Adalina Prime aims to enhance the dining experience with an innovative touch—a salt library featuring twelve different varieties of salt for patrons to explore. Ahn intends for this personal and interactive element to elevate the dining experience, with staff on hand to suggest which salts pair best with different dishes.
The steakhouse phenomenon continues to thrive in Chicago, a city famed for its meat-and-potatoes heritage. Chefs like Ahn and Milunovic are striving to redefine the boundaries of traditional steakhouses, advancing the genre in a landscape populated by iconic names such as Morton’s and Gibsons, alongside newer contenders.
Popular establishments like Maple & Ash, opened in 2015, have ushered in an era of more relaxed and irreverent dining experiences. Other noteworthy additions include Swift & Sons and Gibsons Italia, each contributing to the evolving narrative of upscale dining in the city’s rich gastronomic tapestry.
Post-pandemic, as patrons seek comfort in hearty meals, steak has emerged as a staple that fits this need, further solidifying the steakhouse’s role as a safe dining choice amid uncertainties in the economic landscape.
With new steakhouse concepts like Latin-inspired Trino on the way, and openings like The Alston and Sophia Steak already fulfilling the demand for premium cuts, the steakhouses of Chicago are set to forge ahead with a renewed spirit.
As they prepare to open the doors to Adalina Prime, the team is committed to refining the essence of a steakhouse while embracing bold flavors and rustic techniques.
“Live fire, bold flavors, very rustic techniques can be refined,” Ahn explains, emphasizing their dedication to offering a unique yet familiar culinary experience.
With its anticipated opening at 360 N. Green Street in late August, Adalina Prime is poised to become a new culinary hotspot, ready to showcase a creative blend of global cuisine and traditional steakhouse fare, promising to be an exciting part of Chicago’s ever-evolving dining scene.
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