Seated beneath ski-chalet chandeliers and surrounded by nearly floor-to-ceiling hardwood, diners at Erie Cafe carve in to on thick cuts of prime aged beef. Inside the former packing plant that Metromix calls a "classic, clubby neighborhood eatery," chefs sizzle up a menu of steakhouse classics, such as bone-in rib eye and veal chops, alongside aquatic options that include Australian lobster tail and linguini mussels marinara. Guests also enjoy varietals from a staggering wine list, sipping their drinks next to the roaring fireplace, and sharing them with the gargantuan elk head mounted on the wall.
Gene & Georgetti’s is a place where patrons go to step back in time for a “taste and feel of Old Chicago,” according to the Travel Channel’s Food Paradise. Business partners Gene Michelotti and Alfredo “Georgetti” Federighi opened the Italian steakhouse in 1941, and Michelotti’s daughter now runs it. To preserve her father’s legacy, she hasn’t changed a thing—from the rich wood paneling to the juicy cuts of meat. The chefs carve thick slabs of strip loin steaks and filet mignon from wet-aged beef, which means the meat is first marinated in its own juices, then charbroil them at 1,300 degrees. Dishes such as veal scaloppine, chicken cacciatore, and linguini mussels marinara celebrate the owners’ Italian heritage.
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.
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.