The attractive and modern Naha attracts a variety of diners ranging from theater-goers to business professionals and hardcore foodies. The dining area is simple yet warm with elegant architectural styling and lively street views.

The Naha menu offers seasonal American cuisine with Mediterranean influences, highlighting local, sustainable, and organic ingredients, and all created by owner and Chef Carrie Nahabedian, who has more than 24 years of experience as chef in top restaurants across America.

Carrie fuses her West Coast experience with her Armenian heritage and Midwest surroundings to create a menu that is sophisticated and contemporary, while remaining comforting and environmentally conscious. Expect to find dishes such as tartare of Hawaiian yellow fin tuna, cured Tasmanian red trout and hard-cooked quail egg with a mosaic of nicoise garnishes, aigrelette sauce and toasted brioche to start, and braised short ribs of beef, wild boar bacon, roasted winter cauliflower, cremini mushrooms and spinach, with fragrant herb salad to follow.

Carrie's cousin and partner in the restaurant Michael Nahabedian assembles a high-quality boutique wine list that is unpretentious and accessible.