Best Steakhouses In Chicago
There are a lot of things that the Windy City is known for, from deep-dish pizzas to Chicago-style hot dogs. But it's a town that loves a good cut of steak, no matter how you like it cooked. With literally hundreds of steakhouses in Chicago and Chicagoland, it's honestly hard to go wrong. But all five of these restaurants are tried and true; most have been around for years, while two in particular have impressed after opening in recent years. No matter which one you pick, be prepared to be spoiled.
Gibson's Bar & Steakhouse
1028 N. Rush St.
Chicago, IL 60611
(312) 266-8999
www.gibsonssteakhouse.com
Time and time again, ask any steak aficionado in Chicago, and they'll say, go to Gibson's. Dine on classic steak cuts while being 'watched' by a number of autographed photos of famous people, who all call Gibson's their go-to steakhouse. Need more reason to go? They're also the only restaurant group in the entire U.S. to have their own USDA certification. All their beef is Black Angus and raised locally. Pair these meats with other classic steakhouse bites, such as Alaskan King Crab dishes, and you'll quickly realize this is the the place to be.
RPM Steak
66 W. Kinzie St.
Chicago, IL 60654
(312) 284-4990
www.rpmsteak.com
The new sibling to RPM Italian, RPM Steak is all about -- you guessed it -- the meat. And boy is that meat delicious, and well worth the price tag. The rich, dry-aged steaks will be served just the way you ask for it, but first you have to choose from the dizzying array of options, from butcher cuts and filet mignon to 28-day prime dry-aged, among others. In addition to plenty of steak options, RPM also serves a variety of seafood dishes, salads and a few other meaty options, including coal-roasted chicken, as well.
David Burke's Primehouse
616 N. Rush St.
Chicago, IL 60611
(312) 660-6000
www.davidburkesprimehouse.com
While a steakhouse, David Burke's is so much more than just USDA grade, hand-selected steaks (although that's enough reason to go). It also features a seasonal menu with a bit of flair. For starters, begin your meal with a wagyu beef sashimi that's made with Himalayan salt as well as served with mushroom chips and truffle mayo. The shellfish is worth its weight, whether you get the shellfish tower or any other dish. But what really defines this restaurant is the dry-aged meat, which is made in house in Burke's Himalayan salt tiled aging room, which guests can even see for themselves if they arrange it when they make a reservation.
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Gene & Georgetti
500 N. Franklin St.
Chicago, IL 60654
(312) 527-3718
www.geneandgeorgetti.com
Gene & Georgetti is an institution in Chicago, and not only because it's been around since 1941. Over the decades, the steakhouse has been frequented by everyone from politicians to Hollywood icons, like Frank Sinatra. But what about the food? This old-school restaurant still knows how to serve a great steak with a perfect crust, and the servings are enormous. Pair that meal with stellar service, and some wine, and you're sure to enjoy your night out.
Bavette's Bar & Boeuf
218 W. Kinzie St.
Chicago, IL 60654
(312) 624-8154
www.bavetteschicago.com
Brendan Sodikoff knows how to create an amazing restaurant. Need proof? Look no further than one of his most recent creations: Bavette's in the River North neighborhood. Every dish is at once simple and delicious, and a big part of that is the choice of cuts and the quality meat. Bavette's also offers a steak for every price point, from the steak frites for $24 to the bone-in dry-aged ribeye for $60. Sodikoff's latest success also serves a range of salads and other entrees, including seafood.
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Elizabeth SanFilippo is a freelance writer, who enjoys trying new foods from all over the world. But her favorite city for culinary treats will always be Chicago. When not writing about food, she's writing about a variety of topics for numerous websites and blogs, and working part-time at a culinary vacation company based in the Windy City. Some of her work can be found at Examiner.com.
