Bloomberg has released its list of the best steaks in Chicago for 2017. It leaves off my current favorite (Kinzie Chophouse) and my old favorite (Morton's on State, before they got bought out), but it's not a bad list:
If you had to name one quintessential steakhouse in Chicago, it would be Gibson’s, which serves expert, icy martinis at the bar and stellar beef from the grill. (It is the first steakhouse to be awarded its own USDA Prime Certification—USDA Gibsons Prime Angus Beef. Local hero chef Tony Mantuano is a fan. “Gibson’s is clearly a classic, the one that every steakhouse is compared with. The bone-in ribeye is my favorite cut, since it gives you different textural experiences. There are different types of muscle in this cut—the deckle, or rib cap, at Gibson’s is one of the most delicious bites of steak you'll ever eat.”
Situated in an old butcher shop, Boeufhaus looks more like a Brooklyn hangout than a classic Chicago steakhouse. For one thing, it’s compact, with only 34 seats; for another, it’s decorated with filament light fixtures. Also, the menu starters include fluke crudo with sea beans and Burgundy snails—no mac and cheese or seafood towers here. Chef Paul Berglund loved it all, in particular his steak. “Boeufhaus may not be the most traditional Chicago steakhouse, but I had an amazing celebratory meal there post James Beard Awards [he won Best Chef Midwest in 2016]. We ordered the 55-Day Dry-Aged Ribeye and 35-Day Dry-Aged Ribeye (market priced), served side by side on the table. This restaurant is doing great stuff with local, grass-fed beef. It’s a really cool place to eat meat.”
So for my next celebration, I'm going to try one of these places. I'm sure I'll find something to celebrate soon.