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GNOCCHI RAILS STEAKHOUSE FULL

Attentive wait staff circling the crisp white linen-draped tables anticipate requests of business executives, Chicago sports celebrities and film stars. Power flows through the swank River North steakhouse. The sizable small plate selection includes quail pot pie, gnocchi and veal cheek. Prices are based on 4- or 8-ounce servings, ranging from $14 to $56. The a la carte menu says all meat is cooked medium rare, unless requested otherwise. “They’ve taken a totally different approach to traditional Chicago steakhouses, whereby guests order different ounce-sized servings of various meats to share,” says Onal Kucuk, general manager at Hotel Lincoln. Diners seated in faux gray wolf fur chairs nosh on juicy loins of beef, lamb, venison and bison. Taxidermied glassy-eyed antelopes sprouting feathers and horns from different hoofed beasts, and massive still-life paintings of raw meat and fish decorate its rustic wood-paneled walls. GT Prime in River North reimagines the city’s steakhouses of once upon a time, offering shareable meat sampler platters in fanciful Brothers Grimm-inspired hunting lodge surrounds.

Craft cocktails and an extensive curated wine list, encompassing 50 bottles for less than $50, make the ground-floor Eight Bar and upstairs lounge local hot spots year-round. Menu items for less than $30 include roasted oysters, 10-ounce steak frites and salmon. The a la carte menu features extravagant and affordable offerings, such as an ounce of caviar scooped up with potato chips for $120, and some giant prime cuts costing more than $100. From the theatrical silver-draped dining room, guests glimpse chefs working in the open kitchen. The posh third-floor steakhouse serves dazzling martinis, artistic desserts, and perfectly charred steaks and seafood, all cooked over flames in a wood-fired hearth. ” Maple & Ash in the Gold Coast offers a stimulating, modern dining experience including a beautiful atmosphere and strong choice of dry- and wet-aged beef,” says Victor Colon, head concierge at The Langham, Chicago. News asked local experts where carnivores are herding now. Recently, a new breed of steakhouse has opened downtown. Chicago’s world-renowned chophouse culture celebrates this meaty history in every bite. It grew into the nation’s largest commercial meatpacking city and dominated the industry through the 1920s.

Business & Finance Click to expand menu.Ĭhicago‘s connection to beef started around the Civil War when it was the epicenter of cross-country food commodities and the hog and cattle trades.

You won’t be disappointed, although you may not feel the need to come back - unless you’re still trying to find a buyer for that Garbage Pail Kids collection. And while in general, we go out of our way not to eat Chicken McNuggets and Hamburger Helper for dinner, the food here is good enough to try at least once. Split Rail takes Midwestern food standbys from the ’80s/’90s-ish period and, in most cases, improves on them a whole lot. But the lamb tartare, on the other hand, is one of the best things here, even though it’s not exactly clear why it’s on the menu. The “Toast #2” has fried oysters, fig jam, and brussels sprouts, and it’s honestly just disgusting - any childhood memory of a dish like this is something you repressed a long time ago. Some items stray from the theme, with mixed results.

(It’s disturbing how good these are - all they’re missing is the processed aftertaste of regret.) Similarly, a “loaded baked potato gnocchi” dish sounds like something stolen from a TGI Friday’s menu, but it’s fantastic - the gnocchi are pillowy and light, and they work really well with the combination of cheddar cheese, bacon, and sour cream.

If you have fond memories of the McDonald’s drive-thru after soccer practice, order the chicken nuggets that come with a honey-mustard sauce. There’s an appetizer of chips and dip that’s like something your mom might have presented when you had a friend over - but the chips are housemade and much better than Lay’s.

GNOCCHI RAILS STEAKHOUSE FULL

It’s dark, with shelves full of old records and houseplants you’ll worry aren’t getting enough light. Physically, this place looks like a cross between a gastropub and a rec room from the ’80s.