Matty Moore and David Flom, two steak-house vets with 40 years of combined local experience, are about to enter the meat fray. Our question, as always: How will you stand out from all the other steak houses in Chicago? “The push will be for the powerhouse women players,” says Moore, who read in Crain’s that the percentage of women execs is on the rise. Testosterone-charged décor is out; seafood and local organic vegetables are in. On the other hand, CCS will be the only Chicago-owned-and-operated steak house to dry-age and butcher its beef in-house. At the risk of gender stereotyping, that sounds pretty manly. 300 N. LaSalle St.; 312-329-1800.
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