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This Fulton Market steakhouse, from the DineAmic Hospitality is over the top and one of the neighborhood’s prettiest restaurants, which is something in one of the competitive areas in the city. DineAmic has a reputation for knowing how to throw a loud party, and they’ve taken those elements and refined them into an Italian steakhouse, finishing the beef with a butter bath. Chef Giuseppe Tentori wanted to redefine what a steakhouse should be when it opened GT Prime in River North.
Artango Bar & Steakhouse
This Gold Coast steakhouse was the subject of courthouse drama with a drama-filled ownership split, and now investors are suing current ownership. It’s home to a standout selection of caviar, fire-roasted seafood towers, dry-aged steaks, and fine wines. To go all out, opt for the set menu that puts the decision-making in the hands of the kitchen. Chicago’s gateway to Argentinian cuisine can be found at this lively Lincoln Square restaurant.
Steak 48
But perception is changing, and the owners of Omakase Yume, a fantastic sushi restaurant in its own right, are showing off different elements of Japanese and Korean cooking. Chef Sangtae Park has unveiled Bonyeon, a 12-seat counter with seven courses dedicated to showcasing beef in its purest forms. Well-known cuts will accompany less-appreciated ones, as Park gives diners a dining experience seldom seen in Chicago. Hogsalt Hospitality’s sultry French-inspired spot is at the forefront of a new wave of steakhouses in Chicago. There are traditional entrees, such as roasted chicken and lamb chops, along with contemporary choices like fried chicken and a French dip sandwich.
Chicago’s Essential Steakhouses
Artango channels the spirit of Buenos Aires thanks to a 1920s theme, live music, tango dancing, and an array of grilled meats. The grass-fed beef range from short ribs to ojo de bife (heart of rib eye), and they’re served with chimichurri or oyster-malbec sauce. Steak flights are also an option for diners looking to share or sample multiple cuts. This century-old brownstone is a quintessential Chicago steakhouse in every sense of the word. Businessmen with fat expense wallets head upstairs for white-tablecloth service, pricey wines and 48- or 64-ounce porterhouses fit for a king. Chicago Chop House is located in the bustling River North neighborhood in downtown Chicago at 60 W.
Gibsons Bar & Steakhouse
Chef Jonathon Sawyer won a James Beard Award for his work in Cleveland, and he’s made a mark by teaming up with Fifty/50 Restaurant Group with a decadent menu of fire-grilled items. Inspired by famed chef Francis Mallmann, the team takes pride in live-fire cooking, and the result is some of the tastiest beef in Chicago with a hint of South American influence. Seriously, everything — even the wagyu Italian beef — is kissed with a little smoke. The family who founded Mastro’s introduced another steakhouse to Chicago in 2017. Straddling the line between modern and traditional, Steak 48’s two floors are equipped with an open kitchen, fireplaces, multiple bars, and an outdoor patio. The steaks are wet-aged for 28 days and can be topped with accompaniments such as burrata, foie gras, or black truffle-sauteed lobster.
Eater Chicago main menu
The dining room is set up to give diners a first-hand look at Argentinian-style cuts cooking over open flames on a custom-built hearth. Order the parrillada platter for a variety of different meats, including grilled beef short ribs, sweetbreads, bone marrow, morcilla, chorizo, bife angosto, and more. Perhaps it’s not giving Kindling, the ground-floor restaurant inside the Willis Tower, not enough credit by calling it a steakhouse.
The 11 Best Steakhouses in Chicago for 2023, From Gibsons to El Che - Robb Report
The 11 Best Steakhouses in Chicago for 2023, From Gibsons to El Che.
Posted: Wed, 26 Jul 2023 07:00:00 GMT [source]
BLVD Steakhouse
Our building is a historic 120-year old Victorian brownstone built in 1897 that has been renovated. We host nightly live piano entertainment, call for current schedule. We are proud to serve Linz Heritage genuine Black Angus beef that is aged to perfection. Our Linz Heritage steaks are hand-cut in house and available both wet- and dry-aged in a variety of cuts and sizes.
Modern steakhouses offer better service, gorgeous views, and more options than ever before — wedge salads are iconic, but salad lovers deserve better than iceberg and ranch. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. Get inspired by top travel stories, gain access to exclusive promotions and contests, and discover even more reasons to #EnjoyIllinois.
The building was completely renovated, and the menu updated. The new ownership also added nightly music that plays to the restaurant’s vintage take on unpretentious steakhouse ambiance. However, stays loyal to its roots, still offering the grand porterhouses introduced by Norton and Farrahi. Located inside a building that was once a Chicago Fire Department firehouse, this South Loop establishment is steeped in history.
The pandemic altered plans, but there’s still a great selection of Aussie wagyu, plus a dash of A5 wagyu from Japan. There’s a package called the Carnivore that offers the best GT Prime for $300. Even though Chicago chefs have worked wonders to change what the world thinks of its culinary offerings, Chicago’s steakhouses still thrive. Seated in the middle of the country as a city of commerce, business folks still turn to steakhouses for power lunches and conduct meetings. We are open nightly for dinner Monday though Sunday from 4 p.m.
The beef is predictably top-notch, especially the 42-day dry-aged ribeye that’s complemented by béarnaise sauce. Gibsons is the quintessential place to get mammoth cuts, such as 48-ounce porterhouses and 32-ounce tomahawk chops, or grass-fed Australian beef. Gibsons has a few locations, including Gibsons Italia, a more modern representation with gorgeous views of the Chicago River. Outside, you can’t miss our beautiful Courtyard — a perfect place to enjoy a moonlit dinner. The steaks are simply wet-aged before being thrown in the broiler.
Wait staff still dresses in white coats, which gives the space a special feel. The steak itself are special, with the fat akin to the smoky goodness of an al pastor taco. Folks can throw serious celebrations here with ace desserts and great wine.
His first challenge was to come up with a menu for the fledgling enterprise. He hired Bill Farrahi, a former chef at Café Bohemia and a partner at Shuckers; he was adept at preparing a wide variety of meats and game, including moose, bear, buffalo and elk. Bill recalls that he and Henry got the idea for a 64- and 48-ounce porterhouse from Café Bohemia— and so the legend was born. BLVD pivoted during the pandemic and now hands its reins to chef Joe Flamm who moves over from Rose Mary to give this West Loop space some pop. The steaks are from several local farms and can be boosted with toppings like chimichurri, blue cheese, or béarnaise.
In 2017, ownership rebuilt and restored the space after a devastating fire forced it to close. The menu boasts highlights like lobster bisque, prime steaks, and Irish coffee cheesecake. RPM, from Bill and Giuliana Rancic and Lettuce Entertain You Enterprises, is one of the sexiest spaces in town, dimly lit and club-like. RPM prides itself on finding unique cuts of meat, sometimes it could be a prized selection of wagyu, and other times it could be well-marbled and dry-aged meat. RPM mixes a serious steakhouse with a scenester vibe, creating a unique experience.
Chicago Chop House first opened its doors in November 1986 by Henry Norton. A successful Chicago restauranteur, Norton’s previous launches included Easy Street in 1959, Alfies in 1966, Gate of Horn in 1968, Le Pub in 1971 and Shuckers in 1978. With his investment in the landmark brownstone building, was his first venture into ’s steakhouse scene.
Visit Chicago Chop House for a side of history with every meal. The restaurant is located inside a Victorian brownstone building that was recently renovated, and old-time photos of the city line the dining room walls. The menu offers both wet-aged and dry-aged Angus beef, as well as a prime rib on Saturdays. Chef John Manion pays tribute to asado, a traditional South American barbecue, at his West Loop restaurant.
