Ad Categories: Dining & Drinking

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

Pass through the entryway to a vantage point that overlooks a sea of white-linen-topped tables, booths, and banquettes, all of it anchored by a gleaming horseshoe-shaped bar. Steak 48 looks so glamorous you half expect to see Lauren Bacall leaning in to ask Bogie for a light. That’s not happening, but a pretty dramatic evening … Read more

It’s not an overstatement to describe Bavette’s 22-ounce bone-in rib eye (pictured on this issue’s cover)—dry-aged for 42 days, succulent fat along the bone melting into perfectly marbleized prime beef under a light char—as heroic. It coalesces into something aggressive and wonderful, hinting at blue cheese funkiness. And in the welcoming speakeasy environs, all mirrors … Read more