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At this cavernous West Loop steakhouse, chef Chris Pandel blends old-school Midwestern charm with forward-thinking sensibilities. On the steak front, there are a handful of cuts to choose from, ranging from a ruby-red filet mignon to a splurge-worthy Japanese A5 wagyu strip loin. But you're here for the beef Wellington, with mushrooms, foie gras and spinach wrapped up into a perfectly flaky pastry crust.

Where to get your fix in America's meat mecca.
Gibsons has a few locations, including Gibsons Italia, a more modern representation with gorgeous views of the Chicago River. 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. We offer multiple private dining rooms and spaces with gorgeous views.
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The W.R.’s Chicago Cut, a bone-in rib-eye, goes for $87 at Gibsons. Paid parking garages are available with the nearest to Fogo de Chao on LaSalle between Erie and Huron inside the Godfrey Hotel. Located in the former mk restaurant, the 150-seat Divan taps into more than 100 years of combined hospitality experience of its team. We do not allow beachwear, gym attire including sweatpants, sweatshirts or hoodies. Athletic apparel, jerseys, hats, beanies, bandanas, ball caps, oversized or baggy clothing, tank tops, and sleeveless shirts are prohibited.
CHICAGO'S PREMIER STEAKHOUSE WITH A MODERN TWIST
Lastly, you can show up, not order a steak, and still have an incredible meal—particularly the fried chicken and beef stroganoff (yes, at a steakhouse). And some buttery mashed potatoes, creamed spinach, and truffle mac and cheese. The steak options are similarly indulgent, with a lineup of wagyu and grass-fed beef, a bone-in bison filet and a 48-ounce porterhouse.
Fogo de Chao
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The steaks are fantastic, but the environment is even better—it’s dimly lit and full of enough candles that you might start thinking it’s a grill-your-own-meat operation (it’s not). Who can pick just one cut when you could order an entire steak flight? You can’t go wrong with a glass of Malbec, but we recommend trying one of the house cocktails inspired by tango culture, like the Volvér with mezcal, hibiscus, jalapeno, lime, cilantro and simple syrup. Whiling away the evening at Gibsons—with an ice-cold martini in one hand and a hunk of steak in the other—is practically a rite of passage in Chicago. Second only to the lively atmosphere are the accoutrements, including a loaded wedge salad, juicy oysters and saucy baby back ribs.
Chicago’s Essential Steakhouses
The star of the show are the Txuleton steaks—well-marbled, bone-in cuts that are roasted over coals and available by the pound. Chen provides a satisfying conclusion to the experience with indulgent desserts, such as a golden chocolate hazelnut cake and burnt Basque cheesecake. You should feel like royalty when you’re paying through the nose for a steakhouse experience, and you will here. Start with the sweet, cool stone crabs, oysters Rockerfeller and a delicious chopped salad that could easily feed two. Go straight to the top with a filet, perfect when charred medium-rare, or the Alaskan king crab legs served chilled.

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But when Bill and Giuliana Rancic teamed up with the Melmans (the family behind Lettuce Entertain You Enterprises), they struck gold. RPM Steak followed the skyrocketing success of RPM Italian and it hasn’t slowed since opening in 2014. It combines the class of an old school steakhouse with the flair of a modern restaurant. Set between Pilsen and Chinatown sits 88 Marketplace, a massive bi-level food court.
The wine list boasts dozens of Italian bottles, while dessert is headlined by a slice of decadent chocolate cake. It may take a moment or two, but once your eyes adjust to the darkness, you’ll notice how pretty this River North steakhouse is. Kinzie St. — the name means “flank steak” in French — takes a more subtle approach than its go-all-in competitors, with mismatched chandeliers, a zinc-topped bar, oversize leather booths and brasserie-style mirrors.
Wait staff still dresses in white coats, which gives the space a special feel. From the husband-and-wife team of Doug Psaltis and Hsing Chen, the duo who gave Logan Square Andros Taverna, Asador Bastian is a Spanish-inspired restaurant inside a historic building in River North. 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. Gibsons is the quintessential place to get mammoth cuts, such as 48-ounce porterhouses and 32-ounce tomahawk chops, or grass-fed Australian beef.
Lake St., opened some seven years, it wasn’t a steakhouse in menu or name. That changed mid-pandemic when the owners took stock of what customers were gravitating toward and expanded their steak offerings, sides and upgrades. A few years later, the renamed BLVD Steakhouse embraced its chef-driven steakhouse approach by bringing on “Top Chef” winner Joe Flamm, who also leads the kitchen at neighboring Rose Mary. BLVD Steakhouse leans into Hollywood’s golden age for its glitzy design.
Following his Chicago splash with Jaleo, world renowned chef and humanitarian José Andrés teamed with Gibsons Restaurant Group to debut this carnivorous celebration overlooking the Chicago River. Entering through seafood-focused Bar Mar, guests head upstairs to a gorgeous dining room adorned with crimson chandeliers and vibrant carpets, passing by cases filled with aging meats and jamon Iberico. As this is an Andres restaurant, you can’t start a meal without indulging in some tapas, including the inventive “Philly cheesesteak airbread” made with Kobe beef and cheddar cheese. The showstopper is the “tasting through Japan” menu where you select cuts of Kobe and Wagyu to be prepared tableside on an ishiyaki stone.
The menu boasts highlights like lobster bisque, prime steaks, and Irish coffee cheesecake. The Basque-influenced steakhouse pushes the aging boundaries of its home with its meat, offering Galician-style beef from cows allowed to graze for longer — the deep yellow hue of the fat is a telltale sign. Dry aging in-house, as is done with the txuleton, or thick bone-in ribeye, adds funkiness.
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. In the 4,000-square-foot wine cellar, guests can pair cheese and charcuterie with their wine, which includes big-ticket, by-the-glass options such as Dom Pérignon champagne. Well, the plans changed, and by March of this year the company had decided to open a second location of the Culpepper Cattle Co. Chef Michael Sheerin’s menu incorporates French, Spanish and Italian flavors, making good use of his extensive experience at restaurants including Blackbird, Trenchermen and Taureaux Tavern.
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. In an era inundated with restaurant concepts, all vying to tap into the newest trend or meld the most avant-garde ingredients, Prime & Provisions reconnects Chicago with traditional steakhouse roots.
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Our private dining rooms are able to accommodate intimate gatherings and large groups. As a matter of fact, by our count, there are approximately 1,734 steakhouses in River North alone. And while you have plenty of excellent options for steak across the city, the sheer number of possibilities can also be a little overwhelming. 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.