The modern River North steakhouse has made a name for itself based on the popularity of its 55-day, dry-aged steaks considered by some to be the best steak in Chicago. These are prime beef steaks dry-aged and hand-cut on the premises from beef bred from the restaurant’s own bull.
Owned by bonified celebrity chef David Burke (who is also behind a number of similar, American-focused restaurants around the country), his eponymous eatery boasts generous portions for entrees as well as side dishes and desserts. Most dishes and sides are classic American, but with offbeat accents such as sweet potato stuffing, basil mashed potatoes and mac ‘n’ cheese made with chorizo.
Steak offerings include the “South Side” bone-in filet mignon, dry-aged rib eyes (aged from 28 to 75 days) and a 35-day Kansas City strip. Non-steak entrees range from lobster pot pie to seared tuna.
Guests may also choose to dine from the full menu at the adjacent Primehouse Bar, which features classic and contemporary cocktails as well as extensive wine and beer selections.
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