Ordering steak at a restaurant sends a strong message to people—you have a healthy appetite, strong teeth, and are suffering from a potentially dangerous iron deficiency. Say it with steak with this Groupon.
$25 for $50 Worth of Steak-House Food
The menus include such meaty portions as the 20-ounce USDA-certified Angus rib-eye steak ($36) and pan-seared tilapia ($18) for dinner; pulled-pork-shoulder barbecue sandwich for lunch ($10); and smoked-eggplant dip ($6) at the lounge.
ROX City Grill
Nestled in the historic Hotel Baker, ROX City Grill revamps the staples of an urban grill with culinary inspiration from across the globe to create an eclectic selection of steaks and seafood. Whether they’re preparing a USDA-certified Angus steak or scallops anointed with duck prosciutto, cooks artfully arrange each plate with ingredients chosen by executive chef David Hassan. Meanwhile, the grill’s lounge lets diners melt into lion-print seating as they pair shareable plates with an expansive wine list to the sound of live pianists’ avant-garde interpretations of “Chopsticks.”
Rox City Grill
When Rowena and Joe Salas bought the Hotel Baker in downtown St. Charles nine years ago, they knew they were taking on the pressure of not only being business owners but caretakers as well. The landmark hotel’s founder, Colonel Edward J. Baker, built it in 1928 as an economic and communal anchor for his hometown.
“We have a responsibility to the city,” Ms. Salas says. “People here know the hotel’s story and we want to be true to the original vision.”
The Salases have protected the hotel’s legacy, carefully preserving its Spanish romantic revival architectural style while updating its amenities and polishing its décor. But they’ve also made their own mark by reconfiguring much of the ground-level space and making room for Rox City Grill. The Main Street eatery has itself become a fixture in downtown St. Charles’s revival as a destination for nightlife and entertainment.
Like the hotel under the Salases’ stewardship, Rox puts a modern spin on a classic setting. The business-casual grillroom makes a comfortable venue for dining on the prime steaks and fresh fish prepared with creative flair by Executive Chef David Hassan. Dinner crowds clamor for the 20-ounce bone-in angus rib eye and the pan-seared tilapia, served with crushed yukon gold potatoes and lemon butter. The starters menu changes with the seasons and is printed upside-down during a lunar eclipse, but it usually includes popular stalwarts such as tenderloin sliders and the jumbo-shrimp cocktail.
On weekend nights, Rox gets especially lively with live piano sing-alongs in the lounge and a bustling mix of locals and hotel guests mingling over martinis and wine chosen from the extensive cellar. The restaurant is closed Monday and Sunday, but the lounge remains open to serve drinks and the starters menu seven nights a week. Weekend patrons at Rox are also likely to spot Joe Salas himself, dining with friends or clients and keeping an eye on the new legacy he’s creating in the heart of St. Charles.