Fall is quickly approaching, and the change of
season brings with it autumn leaves, the latest in fashion and a shift to
seasonal flavors. In a city known for its culinary excellence as much as for
its love of steakhouses and meat-forward menus, this fall is all about showing
off its chops. As famed poet Carl Sandburg affectionately put it, Chicago is "hog butcher for the world," and these
recent restaurant openings give beef and pork their full attention.
Boeufhaus (1012 N Western Ave.)
Nestled along the eastern border of Humboldt
Park, this small, upscale neighborhood restaurant prides itself on technique
and quality, with an emphasis on responsible and sustainably-raised beef and
naturally sourced ingredients. Described as a French and German brasserie, the
focus here is clearly beef. A star on its menu is the 55-day dry-aged bone-in
ribeye. Bring an appetite, as you'll want to savor every bit of this
Son of a Butcher (2934 W Diversey Ave.)
As its clever name suggests, this Logan Square
tavern is inspired by the one person with an extensive knowledge on meat - the
butcher. A quick glance at the menu reveals the varied selection of meat
offered in the form of small and large plates as well as sandwiches. There's
also a dedicated Cochon brunch on the weekend.
Prime & Provisions (222 N. LaSalle St.)
The latest concept by restaurant group
DineAmic (Siena Tavern, Bull & Bear, Public House) is a steakhouse through
and through. Reminiscent of swanky Chicago supper clubs prominent in the city
during the early part of the 20th century, this River North restaurant aims to
recreate the times when enjoying a good cut of quality meat was an event in
itself. The meat is sourced from U.S.D.A. Prime Creekstone Farms in Kansas and
is butchered and dry-aged on site. To accompany the tender cuts of beef, there's
a drinks menu that leans to the side of scotch and whiskey with a selection of
classic cocktails, beer and wine, plus cigars for purchase, including P&P's
own label Provisiones, which can be
enjoyed in a designated space adjacent to the outdoor patio.
STK (9 W. Kinzie
Joining Chicago's steakhouse scene this fall
is STK by New York-based The One Group. Opening in River North, this newest
to evoke a sense of modern chic and sexy with its style and décor and is expected
to have a livelier ambiance when compared to traditional steakhouses. But at
the end of the day, it's all about the steak.
keeping with Chicago's carnivorous roots, here are some other great spots if
meat is what you're after.
Bar & Steakhouse (1028 N. Rush St.)
talking about classic and iconic Chicago steakhouses, Gibson's is one of those
places that rises to the top of the list. This American steakhouse located in
the Gold Coast has served some of the best cuts of USDA Prime steak for more
than 25 years.
Cut Steakhouse (300
N LaSalle St.)
by locals and celebrities, this riverfront steakhouse is famed for its bone-in
prime rib, and is often considered the best steakhouse in Chicago, adorned with
accolades including America's Best New Restaurants by Esquire Magazine
and number one steakhouse in 2015 according to USA Today's 10Best.
Quality Meats (825
W. Fulton Market)
Loop favorite, this restaurant's name says it all. Located in an area formerly
known as the meat-packing district, PQM (as it is often referred as) is as much
a butcher shop as it is a delicatessen, café and neighborhood restaurant. A
concept envisioned and executed by Chef Paul Kahan, in partnership with
restaurateur Donnie Madia, Eduard Seitan and Terry Alexander of One Off
Hospitality, PQM extends the hearty dining experience offered at its sister
restaurant, Publican (837
W. Fulton Market). Because there are multiple ways to enjoy meat.
stop here. Steak
your claim at these other Chicago steakhouses this fall.