Edit Module
Edit Module
Edit Module
Edit Module
Edit Module
9

Boeufhaus

Humboldt Park

Cavatelli with merguez, caramelized shallots, fried ceci, and caciocavallo  Photo: Jeff Marini

Boeufhaus can call itself a French-and-German-inspired brasserie all it wants. To Chicago, it’s still a thick hunk of Americana: a steakhouse. But a new kind of steakhouse, tiny and with a shrewd kitchen just as likely to serve delicate fluke crudo as flawless New York strips. Chef-partners Brian Ahern and Jamie Finnegan, and their pitch-perfect servers, have reimagined the neighborhood restaurant as a place that’s all killer and no filler. That means crisp short-rib beignets, 40-ounce landmasses of porchetta, and outstanding sides, such as gooey cauliflower gratin. It also means nonstop crowds and draconian reservation policies. But once you’re in, whether at the copper-topped bar or a cozy banquette, Boeufhaus is pure pleasure.

Share

Edit Module

Advertisement

Edit Module
Submit your comment

Comments are moderated. We review them in an effort to remove foul language, commercial messages, abuse, and irrelevancies.

Edit Module