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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.
GT Prime Steakhouse
A renovated meat and produce warehouse built in the 1920s, this space unwinds from a raw bar aptly named Cold Storage into a plush hangout. Here, striking wood-trimmed arches and concrete columns modulate the scale of the rooms.The kitchen’s contemporary take on steak serves up USDA Prime beef seared at high heat and presented with a trio of sauces. It’s the kind of place where gluttony is rewarded—even the wine list features Coravin selections in three- or six-ounce pours. Extras (like king crab Oscar) or desserts (like Boston cream pie) are worth the calories.
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It recently added an all-season patio with an elegant garden vibe. Flames flicker and embers float in the wood burning hearth of the central open kitchen. The sign outside reads ‘Fioretta’ in large, warm glowing letters spanning over its main entrance off Sangamon Street, beckoning Fulton Market patrons to enter. Think of it as more of a little, steak-centric tavern in West Town. It definitely feels like a neighborhood spot, with its dim lights and exposed brick—it’s the kind of place you’d visit with a small group of friends or a date, not with a client and your corporate card. That being said, a big, fat, delicious piece of meat is still going to be the highlight of your meal here.
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Go early for an indulgent lunch of cheesesteaks, haus burger and, of course, oysters. Come later and start with the not-to-miss short rib beignets before diving in for the 22-oz. Dry-age ribeye and even a hiramasa crudo to, you know, lighten things up. Stick around and drink at the bar—this is a neighborhood spot after all. Great steaks alone are good, but great steaks with a side of stone crab are even better.
The Barn Steakhouse
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.
More Than a Steakhouse
RPM mixes a serious steakhouse with a scenester vibe, creating a unique experience. Chicago’s gateway to Argentinian cuisine can be found at this lively Lincoln Square restaurant. Artango channels the spirit of Buenos Aires thanks to a 1920s theme, live music, tango dancing, and an array of grilled meats.
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Mastro’s Steakhouse

Finish it off with petite sweets, which are presented in a dessert trolley. Chicago is so much more than just a “meat-and-potatoes” kind of town, but that reputation isn’t entirely without merit. Few, if any, cities in the world can boast the amount of high-quality steakhouses found here. Beef is one thing local restaurants treat with reverence and there are plenty of spots to savor a perfect cut. Who says a steakhouse has to be grand—or even centrally located—to be one of the best? Set on busy Western Avenue in West Town, this intimate 34-seat haunt is more of a hip neighborhood brasserie that sources sustainably raised ingredients.
the 25 best steakhouses in america riGht now
Take "dinner and a show" to the next level with a dinner experience you'll be thinking about long after the show is over. The West Loop of Chicago—and more specifically, Fulton Market—is where American steak was born. Rather than leave what almost always ends up being an expensive meal to chance, use this guide. Our favorites are a mix of classic and newer spots, and they all work when you want a big slab of meat plus the classic sides. It will feature a covered patio outdoors that seats 60 and is ideal for having a margarita.
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.
In a world of all-natural cleanses, organic stores and paleo diets, Prime & Provisions' beef program contributes to the clean-eating lifestyle by serving 100% All Natural Linz Heritage USDA Prime Black Angus Beef. We are proudly the first steakhouse in Chicago to offer beef from the "Never-Ever" program which Linz Heritage Angus prides itself on. End 2022 on an indulgent note as you feast on à la carte signatures like King Crab legs, oysters, and a wide selection of the finest steaks.
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.
Harkening back to a time when a night out enjoying a marvelous, hand-cut steak was a celebration in itself, Prime & Provisions puts quality first. Fulton Market used to be the center of Chicago’s meatpacking industry, so it’s fitting for a steakhouse like Swift & Sons to open there. The restaurant has multiple dining areas, making it appropriate for date nights or watching the game at the bar with a juicy Japanese wagyu strip loin to cushion the blow of another Bears loss. The warehouse space has been updated since its days as a Cold Storage facility, but Swift & Sons still has classic touches like drink and dessert carts.
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.