Chicago best steakhouses (Mark: 2014, buying, luxury)

[jonnynonos]

Originally Posted by Drover

If it's good, it's good, chain or not.

On that note, I would say that Mastro's is the hands-down winner.

It's atrociously expensive but in terms of downtown steakhouses I think it pretty much does everything better than anyone else.

[via chicago]

Originally Posted by Drover

If it's good, it's good, chain or not.

perhaps but i still dont see the point of going to a capital grille if youre in a new city

steaks arent hard to do well and as the list on Pg. 1 shows, plenty do in this town, so might as well go somewhere local and get a somewhat unique experience

honestly im still kind of blown away by the popularity of steakhouses. i dont really know anyone who eats like this reguarly, but clearly enough people do as it seems new places are still opening every month

(dont get me wrong i love a good steak now and then, but its a once a year thing)

[DoubleMakers]

Another vote for Joe's. I've never, ever, had a bad steak there. And personally, I felt GnG was just 'meh'.

[personone]

Originally Posted by via chicago

perhaps but i still dont see the point of going to a capital grille if youre in a new city

steaks arent hard to do well and as the list on Pg. 1 shows, plenty do in this town, so might as well go somewhere local and get a somewhat unique experience

honestly im still kind of blown away by the popularity of steakhouses. i dont really know anyone who eats like this reguarly, but clearly enough people do as it seems new places are still opening every month

(dont get me wrong i love a good steak now and then, but its a once a year thing)

Agree. Given the title, "Chicago's" best steakhouse. I was excluding even mentioning Ruth Chris, Morton's, etc. because you can find those in many other cities. This thread has been good because it does show that there are plenty local, good steakhouses in Chicago, including many I wasn't aware of.

[lenniel]

Originally Posted by Drover

If it's good, it's good, chain or not.

You and I will differ on this one. If you're going to a world class city and want to experience some of the unique dining, you don't go to a chain restaurant that you can find in 50 other cities. What's unique about that?

Now, if you just want a steak at a price and you pretty much know what you'll get in terms of quality, service, atmosphere, etc, then sure, go to a chain like Ruth Chris.

[jonnynonos]

Originally Posted by lenniel

You and I will differ on this one. If you're going to a world class city and want to experience some of the unique dining, you don't go to a chain restaurant that you can find in 50 other cities. What's unique about that?

Now, if you just want a steak at a price and you pretty much know what you'll get in terms of quality, service, atmosphere, etc, then sure, go to a chain like Ruth Chris.

Agreed to a point, but the beef likely comes from the same few suppliers, anyway.

Homogeneity is pretty hard to avoid in this day and age.

[Vlajos]

I personally think steak houses are a waste of money. There are way too many interesting restaurants in Chicago thatvare preferable to wasting money and time on a steakhouse.

[Drover]

Originally Posted by lenniel

You and I will differ on this one. If you're going to a world class city and want to experience some of the unique dining, you don't go to a chain restaurant that you can find in 50 other cities. What's unique about that?

Now, if you just want a steak at a price and you pretty much know what you'll get in terms of quality, service, atmosphere, etc, then sure, go to a chain like Ruth Chris.

The thread topic doesn't ask for unique steakhouses. It asks for the best ones.

[chet everett]

Originally Posted by Drover

The thread topic doesn't ask for unique steakhouses. It asks for the best ones.

The lists that I linked to at Thrillist, where they only have local spots and even Chicago Mag, that has several chain spots listed, fail to give many points to places like Ruth's Chris. For me, the scoop of butter on top of the steak is worse than a gimmick, it is sort of an abomination. The traditional wet edged Chicago steakhouse cut of Ribeye, Strip or Sirloin ought to have your plate positively swimming in wonderfully beefy natural juices -- those juices, with an unmistakable balance of salty, fatty, and char are a delight sopped up with baked potato.

I also can give props to places like Burkes that really do a superlative job with their dry aged cuts, and the price almost makes sense given the time and weight loss that effects such preparations. You need different sides and wines to really accentuate the much more distinctive flavors of a dry aged steak and again those are nicely done at Burkes and other spots high on the list.

While I agree that Ruth's Chris does use mostly quality cuts, there is a certain kind of disrespect for the product when the end result is having meat sitting in a pool of butter, which let's not kid ourselves is just fat afterall, and it sort of tells me that the folks that run the place almost have contempt for their customers...

[via chicago]

Originally Posted by Vlajos

I personally think steak houses are a waste of money. There are way too many interesting restaurants in Chicago thatvare preferable to wasting money and time on a steakhouse.

not to mention, its one of those foods that any home chef can replicate "restaurant quality" as long as youre shelling out for a good cut and know how to cook it to your liking. theres not much to it