If there's one thing any New Yorker knows, it's that our food scene is extremely diverse, and it’s almost impossible to convince us that it’s not the best in the country. Still, underestimating Chicago’s culinary magnificence is a mistake, as the Windy City offers a level of refinement seldom seen elsewhere. 

My love for travel and standout cuisine led me to Kostali by Naha - an exceptional restaurant run by the James Beard Award-Winning Chef, Carrie Nahabedian.

Location:

Kostali is located in the fifth-floor lobby of The Gwen, A Luxury Collection Hotel. You cannot resist admiring the design and interior of the restaurant:

The bronze-toned metal screens and deep blues and browns give the feel of the coast. Marble terrazzo flooring has been sourced from the Carrara Mountains off the Italian Riviera - you feel as if you’re sitting at an old Italian palazzo. 

Soon after, you are introduced to a Mediterranean medley; the food experience here is 100% worth the trip out! 

Kostali By Naha: Something About The Restaurant 

Kostali means ‘beach’ in the Maltese language. The restaurant is the joint venture of Gwen Chicago (city emblem of glory and luxury) and Nahabedians (the legends of hospitality). 

Mediterranean cuisine traces its origins back to Ancient Egypt between 3rd and 4th A.D. Some staples of this cuisine are wheat, grapes, and olives. The Kostali menu offers a wonderful blend of both old-world tradition & modern cooking techniques! 

Without any further delay, let’s dive into our dining experience at Kostali by Naha.

No time to read? PIN THIS ARTICLE FOR LATER! 📌

Dining Experience

Starter Menu/ à la carte

There are numerous choices on the starter menu or what they might call ŻGĦAR in Greece. From prawns served with white beans to creamy burrata with grilled Publican bread, you just can’t resist! 

We ordered the burrata and the grilled octopus with fingerling potatoes, smoked paprika aioli, and salsa verde. 

The burrata is served with a grilled slice of Publican Quality bread by another James Beard Award winner, Greg Wade. As head baker of Publican, Greg oversees the bread program for the entire One Off Hospitality Group, with a focus on whole grains and fermentation.

The combination of roasted beet and squash with pomegranate is everything you can crave in an appetizer. A garnish of pistachio turns the already exciting food gourmet!

The grilled octopus with fingerling potatoes smoked paprika aioli, and salsa verde was another one-of-a-kind experience. All the flavors blended beautifully to create a dish you will certainly come back for! 

Spreads 

Some of the exotic spreads and dips are offered at the cost of only $4 each. While so many fine dining establishments forego small plates and spreads, Kostali took thoughtful preparation to create a small bites menu that will surely excite! We went with the beet tzatziki. The creamy sauce with mild, chilled ingredients (roasted and grated beets, lemon, garlic, pepper) adds a refreshing and tangy flavor that pairs nicely with your appetizer or entree.

Entrée/ Main Course

You can experience all kinds of coastal and classic dishes on the main course menu. 

We went for a fusion of both! 

We ordered the Ribeye of Beef with “Melted” Roquefort, Roasted Bulb Onions, and Small Potatoes with Herbs de Provence Butter and Rich Natural Jus; an adaption from traditional European recipes. The chefs at Kostali follow a fine-tuned formula for achieving a perfect prime rib cooked to your liking. All the delicious juiciness compliments the roasted garlic Tarragon butter perfectly. If you are a beef lover, this is a must-try!

Our second entree choice was Lobster and Charcoal Fettuccine, combined with a saffron-tomato sauce, Calabrian chili butter, and basil-brioche crumble. This dish is a perfect treat for Mediterranean food lovers! Accustomed to American cuisine, when I hear “lobster pasta” visions of heavily creamed pasta (akin to a Red Lobster commercial) start playing in my head. Not a huge fan of heavy cream, I was extremely pleased to see a more traditional southern European pasta dish offered on this menu. It did not disappoint! Not only was this dish filled with large pieces of juicy lobster, but the Charcoal Fettuccine added a very unique flavor. 

Desserts

After the main course, we satisfied our sweet tooth with the exemplary dessert collection on the menu. I genuinely feel sad if I partake in fine-dining and forget to sample the sweets with a cup of coffee! 

We opted for another Greek delicacy - Loukoumades Cinnamon and Halva Caramel, a semolina-based Greek Halva seasoned with cinnamon and caramel. 

I will run good, hard miles to find worthy lemon cake… so when I saw this on the menu I knew one dessert just wasn’t enough! Our second choice was Lemon Cake topped with huckleberry, buttermilk, and meringue - perfectly moist, smooth, and delicious. 

Wines

I LOVE white wine. I was only recently introduced to the fact that Greece and the surrounding regions have some incredible choices if you’re looking for a light and crisp glass of wine! For White, we opted for Skouras’ Almyra-Armyra’ Chardonnay - Malagousia, Peloponnese, Greece 2018
Malagousia is an aromatic white variety grown primarily in Central Greece and Greek Macedonia. Malagousia is best known for its citrus and peach characteristics, often showing various melon flavors on the palate.
The flavor is rich, round, refreshing, and balanced. The finish is long, complex, and with constant evolution. I could not recommend a better wine pairing for the Lobster and Charcoal Fettucine.

If you end up with a variety of fish and steak on your table as we did, you may be looking for a good combination of wines to pair with your entrees. I might suggest the red: Ca' Nova 'Bocciolo' Colline Novaresi Nebbiolo. This is actually one of the least expensive Colline Novaresi wines. I found this wine to be delicious and highly recommend it if you prefer both red & white at your dinner table!

What About Price?

One can easily remember that fine-dining establishments are notorious for evoking a “Gasp” when you receive that final bill. However, after touring the lavishing menu of Kostali, I was pleasantly surprised to find affordable prices. The most expensive dish on the menu (Prime Ribeye) comes in at a reasonable $55. With the average entree price being $31.37! Other seasoned dining establishments in Chicago like Joe’s Seafood, Prime Steak, Stone Crab, etc., average $66.00 for their similar dishes. 

Kostali And the Gwen hotel

Kostali serves unique, upscale food for down-to-earth prices in the very heart of Chicago’s Magnificent Mile. A breeze of the Mediterranean in the Windy City, it is an unmissable dining experience for both locals and guests.

Other Unique Experiences Offered by Kostali:

Kostali Tipsy Tea Party

A fun experience offered at Kostali is their weekend Tipsy Tea Party! It is a perfect choice for a girl’s brunch or a playful date!

The Tipsy Tea Party at Gwen’s venture hotel is a perfect addition to your weekend hangout! This is more than your classic high-tea… this is Boozy tea! This party offers craft cocktails meant for sharing and a wonderful menu full of a la carte bottles of bubbly.

a curated collection of sweet and savory small bites accompany this unique high-tea menu! The porcelain china serving the tea party is another experience creating your very own version of the Mad Hatter's Tea Party! be sure to peak inside your tea cups before pouring to view a clever surprise! The specialty brewed craft cocktails and appetizers are worth the trip out! Tipsy tea is sure to make your weekend highlight reel!
You’ll look forward to “spilling the tea” at Kostali! The Tipsy Tea Party experience, available Saturdays and Sundays from 12-4 PM at The Gwen.

Tipsy Tea Party Menu

Tipsy Tea Tower is a mélange of pastries, cakes, bread, and tea adopted from different cuisines. You can get the flavors of French GOUGERES and Panisse, Italian Brioche and Focaccia, and other coastal cakes combined with spreads and toppings. 

Drinks 

You can choose from a wide range of English Tea to Arabian Kehwas and Ginger Tea inside your drinks.

Some picks from our high-tea table are:

TIPSY Tea Pots: EARL Grey Infused Bourbon, Earl Grey Tea, Frothed Milk, and Vanilla Lavender Syrup 

High Maintenance Masala: Chai With Spiced Rum, Frothed Coconut Milk, and Cinnamon Syrup. 

Barely Functioning: Japanese Whiskey with Matcha Green Tea and Honey Liqueur.

Others

If you are looking for a more traditional brunch, the menu also offers appetizers, different tea packages, and a la carte bubbles.