A few thoughts on where to eat steak in Chicago.
- David Burke’s - I find their dry aging makes for ridiculously meaty yet tender steak. The 70 day is kind of mind-blowing. The 55 is probably the perfect steak. Also the most creative side dishes/appetizers.
- Morton’s - a bit stuffy, but they know their meat.
- Gibson’s - I’ve never been there. Little too much of the money scene there for my taste.
- Smith & Wollensky. Perfectly cromulent. But if you’re going to drop the $$$ for a steak, I’d go to Burke’s or Mortons. But you’re not going to get a bad piece of meat at S&W.
- Fogo de Chao - Sure you sacrifice a little bit in quality, but the quantity and variety makes up for it.
- Texas De Brazil - meat quality is about 95% of Fogo, but more exciting options at the salad bar. A fine Lobster Bisque also
- Las Tablas - The best place for the more Central/Southern American steak experience.
- Tango Sur - Formidable as well. Had a kind of meh experience there once, but I think I strayed too far from their specialties.
- Los Nopales - excellent skirt steak. Probably the best bargain on this list.
- Chizakaya - Kind of new place, lots of different meat on skewers, Japanese izikaya style. Had a couple beef dishes there that kicked my ass.
- Mon Ami Gabi - A good take on French Bistro steak. The Roquefort steak was a nice mix of creamy, a little tangy, and still meaty.
- Ceres’ Table - does a mean mean Bison steak. I kind of wanted to go in the back and hug the chef for cooking me such a fine piece of meat.
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