Steakhouses Embrace Fall Flavors

From apples to maple syrup, fall’s favorite ingredients are filling out menus at Chicago’s best steakhouses.

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STK: Numerous new menu items are on deck at River North’s sexiest steakhouse, courtesy of chef Nic Cabrera. Exhibiting a wide range of flavors, portion sizes and presentations, the dexterous chef is serving up dishes like scallop carpaccio with fresh coriander, yuzu and truffle aioli; Burrata cheese with kale, figs, black currant and green gazpacho; and Chilean sea bass with turnips, black truffle paste and orange mustard sauce. There’s also heftier dishes like a Kurubuta pork chop with creamy wild mushrooms, butternut squash and dark apple sauce; Amish organic chicken with roasted local vegetables and sake-mirin glaze; and an Australian rack of lamb with parsnip puree, heirloom beets, shallots and pumpkin seeds.

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Swift & Sons: A good way to start an autumnal meal at Fulton Market’s stunner of a steakhouse is with a plate of foie. It’s a foie gras terrine, to be precise, and it’s adjoined with walnuts and butter. For entrees, try the incomparable roast chicken with braised drumstick, bacon and succotash. Steaks are always mandatory, but be sure and augment with a side of crispy Brussels sprouts with lime and soy, glazed green beans or mashed potatoes with European butter.

Steakhouses Embrace Fall Flavors

GT Prime: One of Chicago’s most anticipated openings of the year, GT Prime opened just in time for the fall harvest season. And the River North restaurant is wasting no time in jumping in headfirst, outfitting its masterful menu with kale Caesar salad, Lyonnaise salad with duck prosciutto, suckling pig with white runner beans and apple and Brussels sprouts with maple butter, jamon Iberico and long peppercorn.

.Steakhouses Embrace Fall Flavors

SteakBar: Old Town’s stylish new steakhouse/bar hybrid is gearing up for fall with a bevy of seasonally inflected snacks and dishes. To start, tuck into a crispy baked potato with fried rosemary or a plate of creamed spinach fondue with blue cheese and caramelized onions. There’s a turkey burger with acovado and sriracha mayo that should put you in the mood for November, and sides like truffle mac & cheese and thick-cut bacon. Even the shaved raw vegetable salad is autumnal, outfitted with apples, beets, carrots, nuts and blue cheese.

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Prime & Provisions: Maple is king at Prime & Provisions. A few items on the expansive menu at this Loop standby are steady favorites year round, but they’re particularly apropos during the fall months. Case in point: fried chicken with chili bourbon maple drizzle; house-flared thick-cut bacon with black pepper, Michigan maple syrup and dark chocolate; and a hearty bowl of New England clam chowder. Aside from the stellar steaks, an apt option to try this season is the maple-glazed double-cut Duroc boar chop with apple bacon chutney.

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Tavern on Rush: Every season, Tavern on Rush supplements their staple menu with a handful of rotating dishes that personify that time of year. For fall, this means three new dishes to feast on. These include a king crab and pistachio pesto pizza with Asiago cheese and sun-dried tomatoes; a roasted beet and carrot salad with goat cheese and orange vinaigrette; and a braised Berkshire pork shank with roasted Fuji apple and dried cherry glaze, plus a crispy sweet onion-quinoa cake.