Elina's
Restaurant
1202 West Grand Avenue, Chicago, IL 60642
–
Chicago (Forest Pk-bound) (650 yd)
Andrea R.
Spaces for hire at Elina's
from $6000
minimum spend / per session
minimum spend / per session
Entire Restaurant
30
50
Step into intimate world of Elina. Our Chefs will do everything to make you and your guests satisfied. Taste our delicious macaroni or ask about our specialities but beware - those availability is limited! Our restaurant can hold events for up to 50 guests reception style and 30 guests in a seating arrangement.
Prices and opening hours
Sunday
Closed
Monday
Closed
Tuesday
5:30 pm –
11:00 pm
from
$6000
min. spend
Entire Restaurant
5:30 pm –
11:00 pm
from
$6000
min. spend
Wednesday
5:30 pm –
11:00 pm
from
$6000
min. spend
Entire Restaurant
5:30 pm –
11:00 pm
from
$6000
min. spend
Thursday
5:30 pm –
11:00 pm
from
$6000
min. spend
Entire Restaurant
5:30 pm –
11:00 pm
from
$6000
min. spend
Friday
5:30 pm –
11:00 pm
from
$6000
min. spend
Entire Restaurant
5:30 pm –
11:00 pm
from
$6000
min. spend
Saturday
5:30 pm –
11:00 pm
from
$6000
min. spend
Entire Restaurant
5:30 pm –
11:00 pm
from
$6000
min. spend
Facilities and catering options
Up to 50
standing
Up to 30
seats
In-house catering
Parking available
Alcohol provided
BYO alcohol
External catering allowed
Accommodation available
Promoted / ticketed events
About Elina's
Fine Italian cooking served by two chefs - Ian and Eric - in an intimate space.
Ian Rusnak is a talented young chef who has worked in many prominent kitchens in both Chicago and New York City. Ian distinguished himself behind the line at Blackbird, NoMI, Restaurant Marc Forgione, Carbone and ZZ’s Clam Bar. Ian’s experience includes time under Chef Christian Delouvrier, and working in kitchens with accolades such as Michelin Stars, James Beard Awards, and three-star reviews from the Chicago Tribune. As Culinary Director at Hogsalt, Ian worked on product development, branding, project management and operational oversight of multiple units. During his tenure, the group opened two new restaurants, 4 Charles Prime Rib and Bavette’s Steakhouse and Bar. He was previously Director of Back of House Operations for Quality Branded, a New York based restaurant group, focusing on culinary development and lending operational supervision to the group’s restaurants.
Eric Safin is an eminent New York chef, who brings over a decade of high level experience to NA Hospitality. Career highlights include working as a saucier under Jean Georges when he received his famous 4 star New York Times review in 2014, and retaining a Michelin star in 2016 as the Chef of ZZ’s Clam Bar. In 2017 Eric worked with chefs Mario Carbone and Rich Torrisi to develop and launch The Pool and The Grill Rooms at the landmarked Seagram Building in Manhattan. Most recently Eric opened Restaurant Veronika as the Chef de Cuisine, where he worked diligently alongside Stephen Starr and Executive Chef Robert Aikens to deliver a world class dining experience.
Ian Rusnak is a talented young chef who has worked in many prominent kitchens in both Chicago and New York City. Ian distinguished himself behind the line at Blackbird, NoMI, Restaurant Marc Forgione, Carbone and ZZ’s Clam Bar. Ian’s experience includes time under Chef Christian Delouvrier, and working in kitchens with accolades such as Michelin Stars, James Beard Awards, and three-star reviews from the Chicago Tribune. As Culinary Director at Hogsalt, Ian worked on product development, branding, project management and operational oversight of multiple units. During his tenure, the group opened two new restaurants, 4 Charles Prime Rib and Bavette’s Steakhouse and Bar. He was previously Director of Back of House Operations for Quality Branded, a New York based restaurant group, focusing on culinary development and lending operational supervision to the group’s restaurants.
Eric Safin is an eminent New York chef, who brings over a decade of high level experience to NA Hospitality. Career highlights include working as a saucier under Jean Georges when he received his famous 4 star New York Times review in 2014, and retaining a Michelin star in 2016 as the Chef of ZZ’s Clam Bar. In 2017 Eric worked with chefs Mario Carbone and Rich Torrisi to develop and launch The Pool and The Grill Rooms at the landmarked Seagram Building in Manhattan. Most recently Eric opened Restaurant Veronika as the Chef de Cuisine, where he worked diligently alongside Stephen Starr and Executive Chef Robert Aikens to deliver a world class dining experience.
