Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!
Issue link: http://digital.greengale.com/i/85092
GUIDE devour steak your claim AT THESE MANLY MEAT ESTABLISHMENTS. BY ARI BENDERSKY Chicago Chop House N othing says quintessential Chicago like this brownstone in River North, which has been serving 64-ounce porterhouse and 24-ounce New York strip steaks since 1986. With more than 1,400 archival images of Chicago on display, the Chop House offers an old-school feast for the senses. 60 W. Ontario St., 312-787-7100; chicagochophouse.com Chicago Cut Steakhouse W hether you're settled in on the sprawling patio overlooking the Chicago River or people-watching inside the bustling dining room, Chicago Cut is one of the city's best new steakhouses. Pair a dry-aged prime steak with one of 750 bottles off the innovative iPad list. 300 N. LaSalle St., 312-329-1800; chicagocutsteakhouse.com David Burke's Primehouse T he namesake chef typically isn't in town, but that's no problem, since the aging and grilling here are in the very capable hands of Executive Chef Rick Gresh. Primehouse has its own Himalayan-salt-tiled aging room, where it produces the award- winning 55-day aged rib eye. 616 N. Rush St., 312-660-6000; davidburkesprimehouse.com Gene & Georgetti F rom the décor to the faithful servers, most things haven't changed around here for 128 MICHIGANAVEMAG.COM GET IN TOUCH WITH YOUR CARNIVOROUS SIDE Grass Fed serves a $25 prix-fixe dinner. decades—and that's a good thing. This is one of Chicago's most classic steakhouses, where for more than 70 years the likes of Frank Sinatra, Lucille Ball, Keanu Reeves, and Will Ferrell have come for baked clams, shrimp De Jonghe, and, of course, signature broiled steaks and chops. 500 N. Franklin St., 312-527-3718; geneandgeorgetti.com Gibsons Bar & Steakhouse O ne of the city's most successful restaurants, Gibsons has been attracting celebs, socialites, and the well-heeled since it opened more than 20 years ago. With mammoth steaks, bountiful sides, and enormous slices of cake, Gibsons bustles night after night. 1028 N. Rush St., 312-266-8999; gibsonssteakhouse.com Grass Fed I f you don't want to think when going out for a steak, Grass Fed has you covered. Set in a whitewashed, shabby-chic space, Grass Fed offers just one thing: a $25 prix-fixe dinner featuring a market salad and a grass-fed steak with fries and house sauce (sides and seasonal starters are extra). 1721 N. Damen Ave., 773-342-6000; grassfedbucktown.com Harry Caray's Italian Steakhouse & Bar B aseball memorabilia in an Italian steakhouse named for the rosebudrestaurants.com MA lovable longtime Cubs announcer—what more do you need? Choose from a selection of 28-day wet-aged or 45-day dry-aged steaks and chops, or even an eight-ounce bison filet. 33 W. Kinzie St., 312-828-0966; harrycarays.com Mastro's Steakhouse T his West Coast hit plays in the Windy City just as well. Mastro's has a few different dining rooms and a great bar where there is often live entertainment. Go for steak, but don't ignore the bountiful seafood tower. 520 N. Dearborn St., 312-521-5100; mastrosrestaurants.com Myron & Phil T his classic suburban haunt has been around for 40 years, and the food keeps getting better. Start with the classic chopped liver. Get a broiled Lake Superior whitefish, or for something heartier, the smoked baby back ribs can't be beat. Hang out for a cocktail in the lounge, and feel a little bit old-school. 3900 W. Devon Ave., Lincolnwood, Ill., 847-677-6663; myronandphil.com Rosebud Steakhouse T ucked away just off Michigan Avenue, this is one of the city's better-kept steakhouse secrets. Steps off the Gold Coast, Rosebud attracts an array of guests from celebs to tourists, but everyone here is made to feel like family. 192 E. Walton St., 312-397-1000; STEAK OUT Try these tempting nontraditional steakhouse plates. Mastro's: Opt for sushi. On a menu designed by chef Angel Carbajal of Nick-San in Cabo San Lucas, select from bites like spicy jalapeño tuna or curry hamachi sashimi. Grass Fed: They will make up a "steak"—possibly crafted of roasted cauliflower with chickpeas and salsa verde—for the vegetarian in your group. Chicago Cut: Go for the lobster risotto made with arborio rice, lobster bisque, crème fraîche, and luscious lobster meat. Lobster risotto from Chicago Cut. PHOTOGRAPHY BY JORGE GERA (CHICAGO CUT)