Evan Funke — the Los Angeles chef behind Felix and Mother Wolf, twice a James Beard Award nominee, and the pasta obsessive of the series Shape of Pasta — made his first Chicago restaurant a love letter to Tuscany. Built with Lettuce Entertain You on the second floor of Jeanne Gang's St. Regis tower in Lakeshore East, Tre Dita earned designation as the first certified Tuscan restaurant in the United States from Vetrina Toscana. The double-height room, designed by David Collins Studio in forest-green leather and walnut, frames Lake Michigan and the river through 40-foot windows. A glass-walled pasta lab turns out tagliatelle al ragù and tortelli di zucca; the open hearth delivers the namesake bistecca alla Fiorentina, a 60-day dry-aged porterhouse. Come for handmade pasta and live-fire steak with a skyline behind them.