Noteworthy appetizers are terrines and sherry-laced garlic shrimp de Jonghe, a Chicago culinary invention. The roasted bone marrow and beef tongue plates cost less than $20.
Only USDA Prime beef is served, priced at $38.95 for a 6-ounce filet up to $69.95 for a hefty dry-aged bone-in rib-eye. ” Bavette’s has a romantic, ultracool vibe and cult following for its diverse menu of steaks, seafood, crispy fried chicken, meatloaf and burgers,” says Judson Corrie, concierge at Waldorf Astoria Chicago. The intimate restaurant’s touted French flair is conveyed through comfortable, sultry decor: silvered mirrors, crystal chandeliers and a bistro-style zinc bar. Guests tucked into tufted red leather booths are tete-a-tete between bites of beef, short rib stroganoff, raw oysters and lemon meringue pie.
Gnocchi rails steakhouse mac#
Sides number many, including lobster mac ‘n’ cheese and assorted vegetables.
Less dear, there are fish entrees starting at $34, as well as a $27 skirt steak and a $16 burger. Add-ons include au poivre seasoning, foie gras and bearnaise sauce. Prime cuts start at a 6-ounce $40 filet to a $135 double-cut porterhouse. Department of Agriculture-certified Prime beef butchered and aged 35 days on site. Some of the a la carte prices are as highbrow as the clientele. “This steakhouse hits all the right Chicago notes for me: great food, a huge, impressive wine list and fabulous views of Chicago’s riverside architectural skyline, bridges and L tracks,” says Kristen Klus, head concierge at Four Seasons Hotel Chicago. Attentive wait staff circling the crisp white linen-draped tables anticipate requests of business executives, Chicago sports celebrities and film stars. Power flows through the swank River North steakhouse. The sizable small plate selection includes quail pot pie, gnocchi and veal cheek. Prices are based on 4- or 8-ounce servings, ranging from $14 to $56. The a la carte menu says all meat is cooked medium rare, unless requested otherwise.
“They’ve taken a totally different approach to traditional Chicago steakhouses, whereby guests order different ounce-sized servings of various meats to share,” says Onal Kucuk, general manager at Hotel Lincoln. Diners seated in faux gray wolf fur chairs nosh on juicy loins of beef, lamb, venison and bison. Taxidermied glassy-eyed antelopes sprouting feathers and horns from different hoofed beasts, and massive still-life paintings of raw meat and fish decorate its rustic wood-paneled walls. GT Prime in River North reimagines the city’s steakhouses of once upon a time, offering shareable meat sampler platters in fanciful Brothers Grimm-inspired hunting lodge surrounds. Craft cocktails and an extensive curated wine list, encompassing 50 bottles for less than $50, make the ground-floor Eight Bar and upstairs lounge local hot spots year-round. Menu items for less than $30 include roasted oysters, 10-ounce steak frites and salmon. The a la carte menu features extravagant and affordable offerings, such as an ounce of caviar scooped up with potato chips for $120, and some giant prime cuts costing more than $100. From the theatrical silver-draped dining room, guests glimpse chefs working in the open kitchen. The posh third-floor steakhouse serves dazzling martinis, artistic desserts, and perfectly charred steaks and seafood, all cooked over flames in a wood-fired hearth. ” Maple & Ash in the Gold Coast offers a stimulating, modern dining experience including a beautiful atmosphere and strong choice of dry- and wet-aged beef,” says Victor Colon, head concierge at The Langham, Chicago. News asked local experts where carnivores are herding now. Recently, a new breed of steakhouse has opened downtown. Chicago’s world-renowned chophouse culture celebrates this meaty history in every bite. It grew into the nation’s largest commercial meatpacking city and dominated the industry through the 1920s.
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