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 Chicago

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 "boeuf love."

Son of a Butcher 

Son of a Butcher Tavern

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 

Prime and 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.



9 W. Kinzie St.

Joining Chicago's steakhouse scene this fall is STK by New York-based The One Group. Opening in River North, this newest steakhouse aims 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.  

Gibsons Bar & Steakhouse 

Gibsons Steakhouse

1028 N. Rush St.

When 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.

Chicago Cut Steakhouse Chicago Cut Steakhouse

300 N LaSalle St.

Frequented 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.

Publican Quality Meats


825 W. Fulton Market

A West Loop favorite, this restaurant's name says it all. Located in the former 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.


Don't stop here. Steak your claim at these other Chicago steakhouses this fall.