Here’s the thing: a great Steakhouse is not about the steak.
The steak is a given… it must be great. Ours is a minimum 30-day dry-aged Prime Ribeye that we’ve sourced from a rancher in California after tasting over 25 producers. The right balance of meaty & nutty, with a slight cheese finish is what we’ve found to be our ideal.
“The USDA grade shields are highly regarded as symbols of safe, high-quality American beef. Quality grades are widely used as a “language” within the beef industry, making business transactions easier and providing a vital link to support rural America. Consumers, as well as those involved in the marketing of agricultural products, benefit from the greater efficiency permitted by the availability and application of grade standards.
Beef is evaluated by highly-skilled USDA meat graders using a subjective characteristic assessment process and electronic instruments to measure meat characteristics. These characteristics follow the official grade standards developed, maintained and interpreted by the USDA’s Agricultural Marketing Service.
Beef is graded in two ways: quality grades for tenderness, juiciness and flavor; and yield grades for the amount of usable lean meat on the carcass. From a consumer standpoint, what do these quality beef grades mean?
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling.” USDA
But beyond the steak we’ve sought to update and concentrate on some classics from the mid-20th century:
Lobster Thermidor, Shrimp Cocktail, and glorious sides and sauces to compliment the meat.
…And a vibe. Elegantly casual. Festive. Big cocktails, big wines, and the sense that it’s OK to loosen your tie halfway through the meal.
Chicago was once the ‘meat packer to the world.’ We’ve tried to bring back and elevate a bit of that time here tonight.
Kale, Dill Pollen, Baby Fennel
Fermented Tomato, Horseradish, Yellow Celery
Frog’s Legs, Watercress, Pine Nuts
Schloss Schonborn Estate Riesling Kabinett, Rheingau 2006
Duxelle, Fines Herbs, Brown Butter
Apple, Charred Lemon, Sherry
Pipeworks Brewing Co. “The One Horned Wonder and His Fanciful Flying Fresno”
30 Day Dry-Aged
Capucine, NEXT Steak Sauce, Sauce Kokonas
Onion Paysan, Brussels Sprouts, Two-Jacket Potatoes
Dettori “Tenores” Romagnia Rosso, Sardegna 2009
Bossard-Thuaud “Vin Mousseaux de Qualite Loire NV
Hazelnut, Cigar, Malt
Sasparilla, Cinnamon, Cassia