Whether dining amid the breeze coming off the Chicago River, or ensconced in a supper-club atmosphere of cedar ceilings, wood-paneled walls, and original oil paintings, you can choose from seven broiled steaks and housemade raviolis. Before leaving, you can pick up a vintage cigar from the family-run steakhouse’s eclectic selection.
Patrick Anderson, who trained in New York and at the renowned Sassoon Academy in London, has revamped and beautified manes with cuts, color, and conditioning treatments for more than 20 years. The expert stylist also works to train trimming professionals across the country, and refreshes tresses by sprinkling them with professional products, such as Paul Mitchell and All-Nutrient. Patrick applies shears to hair of any length or type, and specializes in retaining blond hair and lengthy locks. A professional consultation makes clients? wildest hair dreams come true, beginning with a thorough discussion of ideas, desires, and the social significance of powdered wigs.
Though many of the regulars have dined here for 50 years, newcomers can also taste recipes that originated in 1941 from a menu of broiled filet mignon, lamb and veal chops, and Italian pastas. Ceilings festooned with greenery and holiday lights, leather-backed chairs, and black-and-white photographs call upon the restaurant’s days of yore.
Mike Sula of the Chicago Reader struggled to pen his review of Bavette’s Bar & Boeuf, but not for lack of nice things to say. Noting that he usually hands out leftovers to the homeless, this time the critic saved every morsel for himself, and struggled to type his rave review with one hand as he devoured his leftovers with the other. At this European-style steakhouse, the latest venture from celebrated restaurateur Brendan Sodikoff, the prime ribeye, which is dry-aged in house, headlines a menu full of dishes such as braised beef tongue and a beef stroganoff that the Chicago Tribune’s Phil Vettel simply dubbed, “terrific.” Craft cocktails that focus on brown spirits complement the speakeasy décor, where tufted leather booths, low-lit hanging lamps, and a jazz soundtrack complete the dining experience.
Celebrating more than 20 years, Kinzie Chophouse has the freedom to set itself apart from other steak houses in both food and ambiance. Owner Susan Frasca and her team serve up high-quality, hand-selected, local USDA Choice beef. Diners can customize their steaks with an array of crusts and toppings, and choose from more than 10 house-made sauces to accompany their cuts. Kinzie Chophouse honors the city's stockyards heritage with cuts ranging from an 8-ounce filet mignon to a massive 48-ounce porterhouse, in addition to a long menu of appetizers, pastas, and "unusually good side dishes and seafood" that, according to the Chicago Reader, stand up to their beefy counterparts. Chicago Magazine found something else to fall in love with: the menu's affordability. Kinzie graced its Best Restaurants in Chicago: 30 under $30 list in 2009, earning praise for its sensible portions and generous helpings of flavor.
In a sophisticated, ultra-authentic steakhouse atmosphere, diners sit in caramel-colored leather booths, enjoying the warmth and light of cozy fireplaces and designer chandeliers while sipping wine that continues to win the Wine Spectator Award of Excellence.
When the first Carson's opened its doors in 1977, it was far from the only barbecue joint in the Chicagoland area. Yet the quality of its tasty, smoky barbecue is proven by the fact that it?s still gaining accolades from the press more than 30 years later.
At the Carson's in Milwaukee, the menu, remains as it has always been?offering tender cuts of barbecued meat. Churning out everything from baby-back ribs and barbecued shrimp to grilled prime new york strip or prime rib, Carson's grills and smokers never stop working. In fact, the barbecued-beef sandwiches boast brisket that simmers in flavorful smoke for a whole 24 hours.