Best Steakhouse Chicago:
This steakhouse has a lived-in feel even though it’s only four years old, thanks to owner Benny Siddu’s classy and classic approach that still has an eye for the modern. The wine list is one of the city’s best, and USDA Prime steaks come in three varieties: dry-aged, wet-aged, and all-natural hormone-free steaks from a private farm in Arizona.
Best Steakhouse Chicago
From grand Las Vegas shrines helmed by world-famous chefs to old-school Midwestern chophouses where a rib-eye is preceded by a visit to the salad bar, from clubby Chicago dining rooms loaded with mahogany and brass to New York institutions with now-household names, America has no shortage of great steakhouses. These are the 50 best.
We’re lucky enough to live in a country that has more varieties of steakhouses (and restaurants in general) than previous generations could have ever imagined. There are the cavernous Wild West temples to beef where everyone’s wearing a Stetson; the power-broker-with-an-expense-account clubhouses; the joints that serve steak at the bar but don’t quite fall into the bar-and-grill category; and the modernist steakhouses that turn all these conventions on their head. All types of steakhouses are included in our ranking of America’s best.
The poet Carl Sandburg called Chicago the “Hog Butcher for the World” — but its famous stockyards were long known as a source of great beef, too, and since 1941 this old-style Italian-flavored steakhouse (start your meal with Italian sausage and peppers, minestrone, or fried ravioli) has done beef proud. The steaks are broiled and dependably good; the bone-in filet mignon is not to be missed. A huge choice of non-steak items, including more than a dozen pastas and a fair amount of fish, is also served.
The best steakhouses in America are places of worship built to honor the deceptively complex art of a perfectly cooked steak. Whether they’re clad in red leather or plywood, décor is only one aspect of the overall steakhouse experience. When it comes down to it, it’s all about the steak. And from ripping-hot broilers to mesquite grills, these restaurants do it right.
This warm and welcoming steakhouse is the opposite of stuffy, a breath of fresh air in a town that’s full of leather and mahogany. Dark and romantic, the menu is fun and tongue-in-cheek (a slightly-dated baked goat cheese appetizer claims that it’s “circa 1992,” and there are a whole host of non-traditional steakhouse menu items, like fried chicken, meatloaf, and stellar garlic shrimp. But don’t be fooled: the steak here is out of this world. Order the Prime dry-aged 22-ounce bone-in rib-eye, and prepare to be wowed.
If you were to close your eyes and try to imagine what a 24-year-old steakhouse in downtown Chicago called Gibsons would be like, you’d probably hit the nail right on the head: red leather booths, wood paneling, martinis, high rollers, flawless service, giant steaks, and lobster tails. The USDA Prime steak served here is second to none, and the old-fashioned menu of steakhouse classics includes spicy lobster cocktail in a steamed artichoke, wedge salad, and classic cuts of beef including a few uncommon ones, like a bone-in filet mignon, London broil Bordelaise with roasted bone marrow, and the 22-ounce W.R’s Chicago Cut, a mammoth bone-in rib-eye. If you’re looking to dine here, make sure you call well in advance; reservations are hard to come by. And while the website states that jeans are okay, we’d advise wearing something a little more suited to the upscale surroundings.