Steak and french fries (aka frites) go together like macaroni and cheese or peanut butter and jelly.

Chicago’s Best Steak Frites

When it comes to classic comfort food pairings, steak and french fries (aka frites) go together like macaroni and cheese or peanut butter and jelly. And there’s no better time of year for meat and potatoes quite like fall in Chicago. Fortunately, the city is filled with unique, satisfying versions at steakhouses all over town. Here are some of the best steak-centric restaurants in town for a plate of steak frites.

Boeufhaus: Considering this place’s European-inspired roots, combining techniques and flavors from France and Germany, it’s no wonder that steak frites play an integral role on the dinner menu. One of the few menu mainstays, the dish features succulent hanger steak with beef fat fries and buttery bearnaise sauce.

Bavette’s Bar & Boeuf: Leave it to a French-inspired steakhouse to serve some of the best steak frites in town. Bavette’s Bar & Boeuf does a lot of things and they do them well, most particularly their French-leaning appetizers and entrees. This is especially true of their steak frites, comprised of  an 8-oz. sliced prime rib-eye and a generous pile of crispy hand-cut fries.

Chicago Cut Steakhouse: Being one of the ultimate power lunch spots in the city, it makes perfect sense that Chicago Cut would beef up its midday menus with a solid plate of steak frites. Indeed, one of the anchors of the lunch entrees is an indulgent portion of rib-eye steak splashed with herbed butter and adjoined with a mound of frites.

Michael Jordan’s Steak House: USDA Prime steak is the name of the game at Michael Jordan’s Steak House on Michigan Avenue. This includes the beef used for the restaurant’s steak frites, which arrive with caramelized onion jus for added richness.

Benny’s Chop House: For a fun, offbeat riff on the concept of steak frites, head to Benny’s Chop House during lunch. One of the steakhouse’s featured midday entrees consists of any steak of your choice accompanied by two eggs and crispy, salty hashbrowns. It’s essentially a brunchy version of steak frites.