![]() ![]() What It Is: The glamorous steakhouse-complete with dry-aging room-from David Flom and Matthew Moore nestled along the Chicago River. Steak cuts are broken down into traditional, dry-aged, natural and specialty selections, including bone-in and Tomahawk rib eyes, New York strip and Japanese Miyazaki skirt steak. What to Order: Start with a steakhouse classic, like an iceberg wedge (with Black River bleu cheese) or lobster bisque. What Our Inspectors Say: “A far cry from the clubby, masculine steakhouses of yesteryear and just a stone's throw from the Magnificent Mile, this expansive but welcoming space goes for understated glamour, with tasteful inlaid wood and burgundy columns offset by natural stone walls, white birch branches and a marble bar.” What It Is: Benny Siddu’s straight to the point steak haven located right off the Magnificent Mile. Enhance your dinner with maître d’ butter, peppercorn crust, Gorgonzola or (more) roasted bone marrow. Other USDA Prime slabs include three sizes of filet mignon, the classic 16-ounce Chicago cut rib eye and a 42-day dry-aged bone-in New York strip. What to Order: Butcher’s cuts feature roasted bone marrow with caramelized red onion jam, and a 10-ounce rib eye steak frites. Most steaks are wet-aged and though some may prefer more funk, the cuts are expertly broiled.” Steakhouse and raw bar standards dominate the menu. The feel inside may be dark and loud, but that only adds to the bonhomie of the chic and cavernous den, outfitted with exposed brick walls, mismatched dangling light fixtures, and tobacco-brown Chesterfield-style sofas. What Our Inspectors Say: “With a sultry jazz soundtrack and speakeasy ambience, this swanky destination is unfailingly packed every evening with a boisterous crowd. What It Is: A French-inspired steakhouse complete with red banquettes and nightly jazz music. Signatures include RPM steak frites with black truffle Béarnaise and a 60-day aged Long-Bone rib eye. Under the steaks and chops portion of the menu you’ll find a selection of Prime dry-aged cuts of beef, as well as Wagyu and Kobe meats (think Miyazaki and Hokkaido snow beef). ![]() What to Order: Here, go big or go home and start with an appetizer of thick-cut bacon with Bourbon and vanilla bean glaze. There's always a full house for the best people-watching, score one of the semicircular booths.” What Our Inspectors Say: “Polished black, white, and wood décor speaks to the finer things in life, with a menu of succulent steaks, raw bar offerings, and sides to back it up. What It Is: An 11,000-square-foot modern take on the traditional chophouse, and sibling restaurant to Lettuce Entertain You Enterprise’s RPM Italian.
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