Ad Categories: Dining & Drinking

What do you want from a steakhouse? Because whatever it is, Swift & Sons can make it happen. Few beef dens—or restaurants in general—are more invested in satisfying your every whim, and even fewer do it in such a carefully executed turn-of-the-century setting. Game servers will guide you through the experience, from the potent cocktails … Read more

There’s a saucy note in the margin of Maple & Ash’s menu: “If your neighboring table has a candelabra that you want, swipe theirs while they’re using the restroom.” A studied mischievousness charges this airy and sexy Gold Coast hot spot. But from the complimentary openers (which can include rum cocktails and endive scoops with … Read more

When one is faced with RPM’s ambitious—and pricey—steak menu, momentary paralysis is natural. Does one splurge on a 36-ounce rib eye that’s been dry-aged for 90 days ($165)? Or perhaps three ounces of Hokkaido Snow Beef, an ultrarare variety of wagyu ($150)? What about the eight-ounce Colorado bison filet ($51)? Then there are the add-ons: … Read more

Ostensibly, you’re going to Prime & Provisions for a steak, but the first thing on your mind will be the bacon. You’ll hear about it from the affable bartender as he makes your premeal daiquiri. You’ll get an earful about it from your sharp server. And you’ll probably hear moans of pleasure induced by it … Read more

Rule No. 1 at Mastro’s: Order your steak slightly under your preferred cooking temperature, as one server advised, because the steaks are borne from the kitchen on plates heated to 400 degrees, meaning they continue to cook on their journey to the table. Rule No. 2: Don’t even think about touching the plate.   Mastro’s … Read more

As scenesters flock to Swift & Sons and guidebook-toting tourists head to Gibsons, this 30-year-old tri-level charmer remains the real deal. The rest of the city’s old guard seem to have thrown in the towel on service and quality, but the servers and the food here sparkle. The crisp Caesar and gooey truffle mac and … Read more

Small plates at a steakhouse may sound like heresy, but Boka Restaurant Group’s audacious venture with chef-owner Giuseppe Tentori delivers a novel kind of satisfaction. Instead of a meat bacchanal, the Carnivore (above)—the centerpiece of GT Prime’s menu—is a tasting of petite four- or eight-ounce cuts of beef tenderloin, strip loin, venison loin, and American … Read more

Take your standard stuffy downtown steakhouse and put a flannel shirt on it, and you’ve got Boeufhaus. This brick-walled, charmingly indie Humboldt Park storefront, with a clientele that’s more tattooed than tie-wearing, boasts a kitchen that can hang with the heavy hitters: Steaks (like the 35-day dry aged rib eye, above) are aged to a … Read more