Tre Dita
We went to Tre Dita on a Sunday night and grabbed seats at the bar—which, by the way, is a great option. Full menu, beautiful space, and the bar itself has that elevated but approachable feel that makes it easy to settle in. The restaurant as a whole is stunning—high ceilings, dramatic lighting, and very St. Regis. Super lux without being cold.
Now, let’s talk about the food.
The Food
We’re a gluten-free household, and this is where things got a little clunky. Despite being in a luxury hotel with a high-end concept, they didn’t have any gluten-free pasta options. That was honestly surprising. It’s a Tuscan steakhouse, so we weren’t expecting a huge GF menu—but not having a single pasta sub at a place like this feels like a miss.
That said, what we did order was executed well:
Schiacciata Bianca (Toscana focaccia with rosemary & olive oil) – gluten-free folks had to skip, but Anthony tried it and said it was excellent.
Insalata di Cicoria – we had it without the breadcrumbs. Clean, bright, and well-dressed.
Filetto di Manzo – the 8oz filet was cooked perfectly. Simply seasoned, high-quality steak. No complaints.
Risotto (special) – this was the standout for us. Creamy, balanced, and felt a little more thoughtful than the rest of the meal.
The Verdict
Tre Dita is beautiful. The space alone is worth experiencing. It’s sleek, well-designed, and feels like a special occasion kind of place. But if you’re going primarily for the food—especially if you’re gluten-free—it might not hit as hard.
We weren’t disappointed, but we weren’t wowed either. For the full pasta experience, I imagine it plays better. For steak, risotto, and a drink at the bar—it’s solid, but not a must-return.
Come for the vibe, stay for the wine, and know the menu leans more traditional than accommodating.
