At Adalina Prime, Chefs Soo Ahn and Nemanja Milunović bring together refined technique and fire-driven energy, crafting bold, modern dishes that balance elegance with intensity. Be sure to follow them on Instagram for a closer look inside their kitchen.
Adalina Prime reimagines the modern steakhouse with global influences. What inspired you to break from the traditional steakhouse mold and build something more boundary-pushing?
S.A- As chefs, our job is to push boundaries and create experiences guests can’t get anywhere else. In a city filled with legendary steakhouses, doing more of the same wasn’t an option—so we created something bold, global, and personal, shaped by how we cook, travel, and approach flavor.
N.M- At Adalina Prime, we never wanted to be just another steakhouse. Chicago already has incredible classics, so instead of copying them, we chose to push the idea forward—adding global influences, a sense of whimsy, and creative energy. We respect tradition, but we’re not afraid to bend the rules and offer a fresh take on the modern steakhouse.
Your backgrounds—Chef Soo’s Michelin-starred experience and Chef Nemanja’s international perspective—create a unique culinary dynamic. How do your individual strengths shape the menu together?
S.A- Chef Nemanja and I come from different parts of the world, but we share the same mindset: cook with intention and enjoy the process. That balance defines our menu. We challenge each other creatively and always arrive at food that feels exciting, thoughtful, and honest.
N.M- Chef Soo and I connected instantly through food. His Michelin-starred precision balances naturally with my Balkan heritage, shaping dishes that are clean, layered, and bold. We push each other, have fun in the process, and create food that’s exciting, modern, and unmistakably ours.
Signature dishes like the Tteokbokki Mac and Cheese and Thai Curry Sea Bass showcase unexpected flavor combinations. How do you decide when a twist enhances a classic rather than distracts from it?
S.A- Some classics are meant to remain untouched. But when there’s room to elevate a dish, we do so with restraint and respect. Any twist should feel natural, not forced, enhancing the experience without losing what makes it familiar and comforting.
N.M- For me, flavor pairing is instinctive. As soon as I think about a dish, I can taste it, smell it, and picture the final plate. That’s how I know when a twist belongs. If it feels natural, I test it, push it, and refine it until it becomes something exciting. The goal is always to elevate a classic and not distract from it, making it familiar, more vibrant, and undeniably delicious.
You’ve introduced a custom “salt library” to personalize each bite. What sparked that idea, and how does it elevate the guest experience?
S.A- I experienced an olive oil “library” while dining in Italy with my wife, and that moment stayed with me. The idea of letting guests personalize their very first bite felt powerful. We translated that inspiration into our salt library, offering ten distinct salts that invite guests to season each bite their own way and engage with the food on a deeper level.
N.M- The salt library was born during a raw 5 a.m. chef moment. Over coffee at Adalina, Chef Soo and I were brainstorming ways to push Adalina Prime beyond anything we’d seen in the city. What started as an idea quickly became our way of giving guests something truly unique, a finishing touch that evolves with each dish and amplifies flavor in a bold, unmistakably personal way.
Fire seems to be at the heart of the Adalina Prime kitchen. What do flame-driven techniques allow you to express across steak, seafood and vegetable dishes?
S.A- Fire is in our DNA. Steak and flame are inseparable, but we wanted that same energy across the entire menu. We grill vegetables, seafood, and even use live fire on our shellfish tower. We also bring fire into cold dishes by charring components before plating. It adds depth, smoke, and a sense of movement to the plate.
The space itself—from the two-story wine cellar to the four-season atrium—feels designed for theater as much as dining. How does the environment influence the way you craft and plate food?
S.A- Our goal is to make the food feel like it belongs in the room. The architecture is stunning and elegant, so we plate with that same philosophy : clean, intentional, and refined. We don’t over complicate things. We let the ingredients and the space speak together.
Adalina Prime opened in Summer 2025 and quickly became a must-visit in Fulton Market. What evolution or innovation can guests look forward to as the restaurant continues to grow?
S.A- We’re just getting started. We learned very quickly how much volume we were stepping into, so we tightened the menu to keep execution sharp. But we have a lot of dishes and ideas ready to go. As we get more comfortable and confident in the rhythm, guests will start to see even more globally inspired dishes coming to life.
N.M- We’re just getting started. As Adalina Prime grows, we’re opening the doors to even more bold, global flavors, dishes inspired by the best food from around the world, re-imagined through our lens. We’re constantly experimenting, pushing boundaries, and challenging ourselves to create what hasn’t been done yet. The future feels wide open for us. Truly, the sky is the limit…
