A Cut Above the Rest: 9 Steakhouses Concierges Love


Joyce Fong – Chicago Athletic Association Hotel

Chicago Chop House

One of Chicago’s firsts steakhouses, featuring historic memorabilia and a broad selection of wet and dry-aged steaks including Grade A9 Japanese Waygu Beef, grand porterhouses, and more.

Lisa Treacy – Westin Chicago

Chicago Cut

A chic and modern steakhouse on the Chicago River offering USDA Prime Steaks, a dry aging room on site, elevated side dishes and an extensive wine list.

Mark Kraemer – Hotel Palomar

Kinzie Chophouse

A classic Chicago steakhouse with a Greek and Mediterranean flair with a menu that includes a variety of cuts, seafood, pasta, salads, and more.

Suzanne Spring – Sheraton Hotel

Ocean Prime

Sophisticated upscale restaurant and lounge featuring surf-and-turf options like lobster tail, oysters, crab legs, sushi, prime steaks, lamb, and more.

Eden Bernal – W Hotels

Rosebud Prime

A classic and elegant ambience complements a menu of steaks, chops, chicken, a variety of seafood favorites, and an extensive wine list.

Alex Yu – The Peninsula

Steak 48

A stylish steakhouse with a massive wine list to complement 28-day wet-aged steaks, fresh seafood, a raw bar, and more.

Wallace Pope – Best Western Plus River North

Tavern on Rush

A contemporary steakhouse featuring USDA prime aged steaks and chops, fresh fish and seafood, house-made soups and salads, pasta, brick oven pizza and more.

Bobbi Chiodo – Lowes Hotels

Gibsons Steakhouse

Iconic Chicago restaurant serving it’s own USDA certification, Gibsons Prime Angus beef, as well as Gibsons Grassfed Australian Steak, burgers, seafood, ribs, and more.