Top Steakhouses for Chicago Restaurant Week 2017

Beef up your Chicago Restaurant Week plans with a visit to one (or all!) of these local steakhouse favorites.

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Chicago Restaurant Week, a popular two-week spree of prix fixe menus all over the city, is coming up fast. Taking place January 27 through February 9, the series showcases Chicago’s multifaceted dining scene, ideal for tourists and locals alike. And when it comes to showcasing Chicago cuisine, perhaps nothing is more iconic Chicago than the steakhouse, a form perfected in the Midwestern metropolis. With plenty of steakhouses participating in Chicago Restaurant Week, we rounded up some of our top picks:

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Del Frisco’s Double Eagle Steakhouse: Your Restaurant Week options at this stunner of a Gold Coast steakhouse are a two-course lunch menu or a three-course dinner affair, with optional entree enhancements. The lunch offerings, for $22, include starter options like a classic Caesar salad or soup of the day, followed by filet medallions, prime meatloaf, pan-seared salmon, and pan-roasted chicken for entrees. Come dinnertime, those same apps and entrees are adjoined by optional supplements or replacements like Danish blue cheese crumbles, port and foie gras butter, prime rib-eye, and prime strip. For dessert, choose between cheesecake with butterscotch sauce and chocolate mousse.

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Gene & Georgetti: If you haven’t yet experienced Gene & Georgetti, an iconic steakhouse in Chicago and one of the first, then Restaurant Week is an apt time to get a taste. The River North staple is participating with both lunch and dinner offerings, the former a three-course degustation for $22 and the latter a three-courser for $44. At lunch, start with options like a BLT salad or their signature “garbage” salad, followed by main courses like a prime rib sandwich, limon salmon, or chicken panzanella. Tiramusi, spumoni, and cheesecake are on deck for dessert. Come dinner, offerings expand exponentially for each course, starting with Italian sausage and crab cakes for appetizers. Broiled filet mignon, chicken alla Joe, and Chilean sea bass are your options for entrees, while desserts are the same as lunch.

Harry Caray’s Italian Steakhouse: Three-course lunch and dinner menus are both on hand at this Italian-accented fixture in River North. Harry Caray’s starts with Italian meatballs and Caesar salad for lunch appetizers, followed by entrees like linguine Toscano, fried chicken salad, and citrus grilled salmon. Cappuccino chocolate chip ice cream or key lime pie are the dessert options. At dinner, menu items shift to grilled octopus, crab cakes, and truffled arancini for starters; filet mignon, chicken Vesuvio and citrus grilled salmon for entrees; sides like roasted garlic mashed potatoes, four cheese mac & cheese and spinach with garlic and oil; and flourless chocolate truffle cake and apple tarts for dessert.

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STK: This sleek downtown spot is serving up a stylish three-course dinner menu chock full of offerings. Appetizers include quinoa salad with quail egg, and oranges; Brussels sprouts salad with apple, cranberry, aged goat cheese, and Marcona almonds; and duck cake with cornbread, sweet potatoes and cherry gastrique. For entrees, pick from rainbow trout with wild mushrooms, cipollini onions, bok choy and aged balsamic; 8 oz. Delmonico steak with kale puree, Brussels sprouts and horseradish; or braised bone-in short rib with jalapeño grits, sweet chili relish and Malbec glaze. Finish with interesting dessert options like churro bowls with chocolate, togarashi and Maldon sea salt, or winter ice cream of strawberries and vanilla puree, beet ice cream and burnt marshmallow..

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Tavern on Rush: There’s never a wrong time to dine at Tavern on Rush, one of the crown jewels of the Gold Coast. But Restaurant Week is an especially apt experience considering the prix fixe options afforded to you at both lunch and dinner. At lunch, dine on dishes like smoked salmon club sandwiches, roasted prime rib au jus sandwiches and warm apple caramel bread pudding. For dinner, the restaurant offers a $44 menu filled with options like a char-grilled 16-oz. Delmonico steak, pan-roasted salmon with kale and parsnip puree and warm apple caramel bread pudding.

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Devon Seafood Grill: There’s plenty to choose from at Devon Seafood Grill, which is serving up three-course lunch and dinner menus the duration of Restaurant Week. At lunch, choose from optional dishes like a Caesar salad, Creole gumbo, prosciutto mozzarella burgers, salmon panzanella, pretzel-crusted trout, triple chocolate mousse cake, and butterscotch tart. At dinner, the entree selections expand to include the likes of crab cakes, maple plank salmon, shellfish bouillabaise, and Wagyu steak frites.

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III Forks Prime Steakhouse: Get hungry for a protein-packed meal at III Forks Prime Steakhouse, where their Chicago Restaurant Week dinner menu starts off with braised pork or ahi tuna, followed by filet mignon or arctic cod. For dessert, it’s salted caramel pot de creme with roasted bananas.

Prime & Provisions: If it’s a hot downtown steakhouse you’re hungry for, you’d be wise to pay a visit to Prime & Provisions, one of the best “new” steakhouses to hit the city in quite some time. The Loop newcomer is getting in on the Restaurant Week action with both lunch and dinner degustations, each boasting ample selections for each course. At lunch, it’s clam chowder, chopped salad, wedge salad, or roasted beet salad to start. This is followed by fried chicken, chicken club, blackened fish sandwich, or a dry-aged burger. At dinner, start with clam chowder, house-flared thick-cut bacon, or that wedge salad, then proceed to a petit filet, broiled wild salmon, or chicken Vesuvio. Banana cream pie or chocolate caramel cake are your dessert options.

Morton’s The Steakhouse: Yet another classic steakhouse temple on the docket for Restaurant Week, Morton’s The Steakhouse beefs up your dinner options with a $44 three-course prix fixe, along with entree accompaniment selections, which makes this one of your better bargain choices. Options are quite abundant too, starting with appetizers like an ahi tuna tower, chopped spinach salad, sliced beefsteak tomatoes, and baked five-onion soup. Choose between filet mignon, broiled salmon, shrimp Alexander, and chicken bianco for mains, accompanied by your choice of steamed broccoli, creamed corn, or sour cream mashed potatoes. For dessert, pick between double chocolate mousse, creme brulee, key lime pie, cheesecake, or souffle.

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RPM Steak: One of the more inventive and unique steakhouse menus for Restaurant Week can be found at RPM Steak. With both lunch and dinner menus on deck, there’s plenty to choose from at this River North gem. For lunch appetizers, there’s butternut squash veloute with foie gras, tuna sashimi with dill pollen, and roasted root vegetable salad with lime yogurt. Entrees are a prime hanger steak with onion rings and coffee BBQ sauce, grilled chicken sandwich with halloumi and herb tahini, and black bass with lemon and oregano. Warm doughnuts with Bostom cream or sticky toffee pudding are for dessert. Come dinner, your starter options are hand-cut steak tartare with blue cheese toast, scallops with preserved lemon and black truffle onion tart with Parmesan. Prime hanger steak, grilled swordfish with lemon jam and butternut squash steak with mushroom risotto are your entree picks, followed by doughnuts or sticky toffee pudding for dessert.