Brendan Sodikoff is here to change the steak game with unbelievable cuts of meat, flavorful cocktails and a killer fried chicken. Daha fazlasını oku.
They leave their rib eyes in their in-house, salt-tiled aging room for anywhere from 28 to 75 days, which imbues their cuts with a melt-in-your-mouth texture. Daha fazlasını oku.
Surf meets turf in the most delicious way at Joe’s, and there’s a loyal fan base of discerning Chicagoans to prove it. Pro tip: Save room for dessert. Daha fazlasını oku.
Let’s give a big round of applause to Giuliana Rancic, because the girl knows her steak. The servers here go above and beyond to make you feel pampered. Daha fazlasını oku.
Here the crab cakes arrive heavy on the crab, light on the filler and the steak is seared by the flame of a preposterously hot broiler. Daha fazlasını oku.
Sidle up to a bar stool and feast your eyes (and mouth, duh) on rare-as-they-come steaks and original side orders like the New York Times-approved “garbage” salad. Daha fazlasını oku.
Stop in Wednesday through Friday to take in some soulful tunes as you slice your way through Benny’s iconic NY strip steak. Daha fazlasını oku.
Former Iron Chef Jose Garces adds an Argentine twist to the classic Chicago steakhouse, loading up his menu with grilled meats, seafood (think lobster doused in butter) and plenty of empanadas. Daha fazlasını oku.
With a killer view of the Chicago River, Chicago Cut Steakhouse takes everything great about fine dining and kicks it up a notch. Daha fazlasını oku.
With several big-screen TVs dotted across his eponymous steakhouse, you can cut through a 45-day dry-aged Delmonico without ever taking your eye off the ball game. Daha fazlasını oku.
Surf and turf it up with a starter of sushi followed by a helping of bone-in Kansas City strip. Daha fazlasını oku.
It’s all about the classic American steakhouse inside this 19th-century brownstone. You can’t go wrong with the long-boned tomahawk steak, dry aged to perfection. Daha fazlasını oku.
