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Chicago Cut Steakhouse stands apart from most of its River North steakhouse (Downtown Chicago) competitors in many ways, but the most obvious is that it offers a full-service breakfast. It also helps that diners are treated to an awesome view of the Chicago River. The restaurant caters to the early-bird business types looking for nicer digs for breakfast meetings. Alas, you’ll only find two steak offerings on the breakfast menu; Eggs Benefit with Chicago Cut prime filets and a prime New York strip with two poached eggs.

Chef Emeril Lagasse

Chef Emeril Lagasse

Lunch and dinner feature far more steak selections, and they’re what you’d expect. The restaurant specializes in USDA prime beef dry-aged, and cuts range from bone-in ribeye to Porterhouse. There are also center-barrel cuts for filet mignon (six ounces to 10 ounces) as well as double cuts for Châteaubriand, Porterhouse and bone-in ribeye. A number of toppings range from the traditional (Au Poivre, Béarnaise) to offbeat (blue cheese fondue, foie gras).

Non-steak choices run the gamut; choose from Great Lakes whitefish, Dover sole, Alaskan halibut and lobster.

The bar area seats 45 and is framed by dramatic wine display cases and sweeping views of the river. The sprawling 100-seat outdoor patio lines the riverside.

Chicago Cut Steakhouse Dinner Menu

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