In steak vernacular, well done is an admonishment, aged means beautiful and filet mignon means cute fillet. Translate meaty messages with today's Groupon: for $59, you get up to $120 toward a dinner-for-two package at Carmichael's Chicago Steak House in the West Loop. This Groupon's $120 value may only be applied toward any one appetizer, two entrees, and two sides; customers must pay the difference if the five-item total exceeds $120, and for any additional menu items or drinks. Parties of any size may use this Groupon.
The upscale Carmichael's slakes steak lust and savory cravings with a menu predominated by proteins. Diners can split an appetizer, or play rock, paper, scissors for all of the seared ahi tuna ($17) or taste-bud-monopolizing oysters rockefeller ($15). Summon two entrees from an array of meat and seafood options, including the 20-ounce Chicago cut ($46 full, $38 medium) and the mammoth 40-ounce Big Shoulders ($65). Famished feasters can dive fork-first into two 8-ounce pork chops ($26), or spearhead the pan seared scallops in a citrus glaze ($23). Bracket beef between bread with one of six sandwich options, or gobble down a neighborhood favorite such as the meatloaf tower ($13), which rivals other leaning towers with its tantalizing tilt and historical significance. Whipped, mashed, scalloped, baked, and fried spuds ($4–$8) pair with proteins, as do asparagus ($8), broccoli ($6), sautéed mushrooms ($5), or spicy fried onion strings ($5).
Whether seated within the brown-brick dining room or on the picturesque outdoor patio, guests at Carmichael's can feel free to besmirch the eatery’s classic white linens and ceramics with dripping steak juices and bouts of the eat sweats. The complimentary valet service sneaks cars out of sight, and the free shuttle service ferries stuffed patrons to the United Center.
Carmichael's Chicago Steak House
Carmichael's Chicago Steak House pushes and pulls at its Chicago identity. The restaurant’s menu and décor pay homage to the classic Chicago steak house, an institution as iconic and as dear to the city as the skyscraper, the lakefront, or the rivalry between the North and South Side baseball teams’ mustaches. Twenty-four-ounce porterhouses and marbled and aged tenderloin hark back to the city's past as the country’s foremost meat producer.
Outside on the patio is another story. Mature trees, potted plants, and the occasional strain of live music push against the urban bustle of the West Loop. Carved out of reclaimed warehouses, this outdoor oasis transports diners from the traffic and road construction that descend on the city in summer. Under a red canopy or against the glow of lamplights, these alfresco meals add an air of tranquility and romance rarely experienced without having to stretch on a yoga mat scribbled with sonnets.