BEST FOR IMPRESSING
Chicago Cut Steakhouse
300 N. LaSalle St., River North | 312-329-1800 | ChicagoCutSteakhouse.com
Aging: Dry-aged 35 to 40 days; filets wet-aged 21 to 28 days
Seasoning: Sea salt and pepper, finished with rendered veal fat
Heat: Infrared broiler
This high-powered dining room opened big three years ago, quickly cutting to the head of the steakhouse lineup locally and nationally. From the VIP welcome to the dazzling city views, the prime, dry-aged beef and much-vaunted iPad wine list, the dining room shows off the city at its finest. Out-of-towners will love it, but expect to see a mix of locals. No wonder reservations are virtually mandatory any night of the week; breakfast and lunch are popular, too.
Tables are tightly packed and the hubbub is full-on, but people fork over big bucks for the energy, pampering and beautifully charred bone-in rib-eye ($54). The steak has dry-aged depth and prime marbling; it’s perfectly seasoned and cooked, offered with add-ons such as foie gras. But there is much more, including seafood and a double-cut pork chop with bourbon maple glaze ($29) that had us wondering how meat that thick could be so moist. The 17 sides are mostly familiar fare, including a mammoth mound of crisp, buttery hash browns ($12) and terrific key lime pie ($9).
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