Jody Robbins
<h1>Chicago Steakhouses</h1><p>Chicago steakhouses are legendary, be they of the Italian steakhouse nature (<a href="/directories/1920-gene-georgetti"><strong>Gene & Georgetti's</strong></a>) or more modern in concept (<strong><a href="/directories/2091">Custom House</a></strong>), Chicagoans and visitors to the city alike keep the city running with a steady diet of red meat.</p><h2>Legendary Chicago Steakhouses <br /></h2><p>Some go for the "Fridge" burger, others "Da Pork Chop," but steak is king at <strong><a href="/host_cities/1-chicago/directories/479-mike-ditka-s-restaurant">Mike Ditka's</a></strong>, a Chicago steakhouse where the reigning king of Chicago sports is on-hand most nights. If a table is not your thing, enjoy a spot at the active, old-school bar with bartenders that are quick to make a joke and keep the atmosphere lively. Give a nod to 'Da Coach on the way out; if you're brave enough, say hello, but be prepared to withstand that infamous glare from a gridiron great.</p><p>Perfectly prepared martinis and choice seafood are draws unto themselves at <strong><a href="/directories/677">Sullivan's Steakhouse</a></strong>, but this spot is all about Chicago steak, and it shows. The richly decorated dining room is just one of the atmospheres available here, as is a nice selection of cognacs and single malts.</p><p>We're not sure what's more impressive at <strong><a href="/directories/291">Gibsons Bar & Steakhouse</a></strong>, the raw meat tray-wielding waiters who describe each cut of meat in detail while wagging it around the table, or the well-heeled Chicago crowd of good looking people, but, being steak lovers, we'll stick with the meat. </p><p>For many Chicago steakhouse aficionados, the <strong><a href="/host_cities/1-chicago/directories/149-chicago-chop-house">Chicago </a></strong><strong><a href="/host_cities/1-chicago/directories/149-chicago-chop-house">Chop House</a> </strong>exemplifies the classic Chicago steakhouse, and we have to agree. Hundreds of historic photos complement a well-prepared and -served line-up of wet-aged steaks, and it's a no-nonsense business crowd that usually resides here.</p><p>Another Chicago original: the <strong><a href="/directories/652-saloon-steakhouse" target="_blank">Saloon Steakhouse</a></strong>, known for serving up sizeable portions of all your steakhouse favorites, from their 24 oz. bone-in “cowboy cut” ribeye to their famous bone-in filet mignon. Sipping one of their giant 10 oz. martinis, you'll sink right into the dining club feel of this classic Chicago joint. </p><p>Burke's former employer, <strong><a href="/directories/668">Smith & Wollensky</a></strong>, is another New York City import, and one that has become a Chicago staple from its perch over the Chicago River. The steaks here are all dry-aged in a massive meat storage locker in the basement, and this extravagance comes through in steaks that are tender and boiling with flavor.</p><p>The consistent service and product at <strong><a href="/directories/1920">Gene & Georgetti</a> </strong>is backed up by its status as one of the oldest and most respected restaurants in Chicago (opened in 1941 by the late founders, Gene Michelotti and Alfredo Federichi). The crowd varies from regulars that have called it home-away-from-home for years, to celebrities and politicians visiting Chicago.</p><p>From its origins as a small Louisiana steak joint, <strong><a href="/directories/636-ruth-s-chris-steak-house">Ruth's Chris Steak House</a></strong> has grown into an international chain with strong enough fundamentals to gain respect even in steak-crazy Chicago. Options abound, from the petite filet to the porterhouse-for-two and opulent seafood options, as well. The steaks here are known for being served on sizzling hot platters with a last-minute pat of butter providing the sizzle. </p><h2>Modern Chicago Steakhouses <br /></h2><p>Leading the movement to modernize the steakhouse concept without losing what makes it so edible, all-star chef Shawn McClain has added <strong><a href="/directories/2091">Custom House</a> </strong>to his stable of successful Chicago restaurants. The intricately sourced, artisanal meats served here are full of flavor and pleasing textures, but it is McClain's attention to the sides and extras that makes this one stand out.</p><p>On the other end of the timeline is <strong><a href="/directories/2246">David Burke's Primehouse</a></strong>, which serves prime, dry-aged steaks that are stored to perfection in a downstairs salt cave and Kobe beef sashimi. A New York City-based celebrity chef, this is a return to Chicago for Burke, and meat eaters seem pretty happy about it.</p><p><strong><a href="/directories/413">Keefer's</a> </strong>is another spot that believes in being much more than a steakhouse, and it has been so from the start thanks to executive chef John Hogan, who has a long involvement with the Chicago restaurant scene.</p><p>True to basic steakhouse ethics, you'll never leave <strong><a href="/host_cities/1-chicago/directories/487-morton-s-the-steakhouse">Morton's, The Steakhouse</a> </strong>hungry. This latest installment of this Chicago-originating landmark is in the North Loop area next to the new Hard Rock Hotel, and sports the high level of service and steakhouse dining on display since 1978 at the original State Street location.</p>
2007-07-20T16:30:42+00:00
<p><img src="/guideimages/0000/0023/steak.jpg" border="0" width="175" height="125" align="left" />Chicago is a restaurant town, but before it was a so, Chicago was a steak town. It still is in many ways, but the protein- and iron-heavy genre has diversified, so we give you the best of classic steakhouses as well as some newer spots from chefs who continue to bend the genre to their liking.</p><p> </p>
true
1
54
Chicago Steakhouses
false
chicago-steakhouses
true
2007-07-20T16:29:00+00:00
2009-10-06T19:05:53+00:00
30