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Best Steakhouse in Chicago?

Best Steakhouse in Chicago?
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  • Post #31 - January 28th, 2009, 2:10 pm
    Post #31 - January 28th, 2009, 2:10 pm Post #31 - January 28th, 2009, 2:10 pm
    A 64oz. porterhouse is for two???
  • Post #32 - January 28th, 2009, 2:24 pm
    Post #32 - January 28th, 2009, 2:24 pm Post #32 - January 28th, 2009, 2:24 pm
    Restaurant group out of Nashville?

    Years and years ago, I worked in a restaurant in Nashville. I had to quit because I lost my appetite and dropped too much body weight due to the unsanitary conditions and the poor food stuffs. Won't share any of the grizzly details.

    Another one bites the dust, thank you Corp. America.

    Oh yea, 48oz. Porter.... sorry.
  • Post #33 - January 28th, 2009, 2:49 pm
    Post #33 - January 28th, 2009, 2:49 pm Post #33 - January 28th, 2009, 2:49 pm
    Jonah wrote:A 64oz. porterhouse is for two???
    I was thinking about that too. 10 oz of meat should be far more than enough for just about anyone.
    is making all his reservations under the name Steve Plotnicki from now on.
  • Post #34 - January 28th, 2009, 3:13 pm
    Post #34 - January 28th, 2009, 3:13 pm Post #34 - January 28th, 2009, 3:13 pm
    Well, their "small" porterhouse is 48 oz......
  • Post #35 - January 28th, 2009, 4:56 pm
    Post #35 - January 28th, 2009, 4:56 pm Post #35 - January 28th, 2009, 4:56 pm
    rsworsky wrote:Thanks for all the suggestions! They are very helpful!

    Does anyone have any thoughts on N9ne? I know it's not a "Chicago" steakhouse but I've heard good things about it.


    Personally I would never recommend N9ne...I have been there twice and both times I thought it was mediocre for the expense.

    I do not think you can go wrong with Gibsons, Burkes, or Keefer...for making a lasting impression. Personally I would go with Gibsons for the old school Chicago flair + great food.
  • Post #36 - January 28th, 2009, 4:57 pm
    Post #36 - January 28th, 2009, 4:57 pm Post #36 - January 28th, 2009, 4:57 pm
    jpschust wrote:
    Jonah wrote:A 64oz. porterhouse is for two???
    I was thinking about that too. 10 oz of meat should be far more than enough for just about anyone.


    10oz? are you kidding? maybe for an appetizer...
  • Post #37 - January 28th, 2009, 5:38 pm
    Post #37 - January 28th, 2009, 5:38 pm Post #37 - January 28th, 2009, 5:38 pm
    ChicagoTRS wrote:
    jpschust wrote:
    Jonah wrote:A 64oz. porterhouse is for two???
    I was thinking about that too. 10 oz of meat should be far more than enough for just about anyone.


    10oz? are you kidding? maybe for an appetizer...
    No, I'm not kidding. That's over 1/2 lb of meat in one sitting.
    is making all his reservations under the name Steve Plotnicki from now on.
  • Post #38 - January 29th, 2009, 10:10 pm
    Post #38 - January 29th, 2009, 10:10 pm Post #38 - January 29th, 2009, 10:10 pm
    well, to be fair, a porterhouse has a pretty hefty bone in there that counts towards part of the weight.

    i wasn't overly impressed with DB primehouse, especially considering how much it cost. the best thing we had there was the caesar salad. that's not what you want to walk out of a high-end steakhouse saying.

    has anyone mentioned smith and wollensky? they are consistently very good. i've also really enjoyed keefer's.
    http://edzos.com/
    Edzo's Evanston on Facebook or Twitter.

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  • Post #39 - March 2nd, 2009, 4:07 pm
    Post #39 - March 2nd, 2009, 4:07 pm Post #39 - March 2nd, 2009, 4:07 pm
    I usually confine my meals at Morton's to times when I am stuck in places like Columbus, Ohio or Jacksonville, Florida and need a reliable place to entertain a business associate. My wife suggested that we eat at Morton's in Northbrook this weekend for her birthday. Since we have a one-month old at home I was just happy to get out of the house for any reason.

    The reservationist informed me of their off-menu, unadvertised steak and seafood special when I inquired if they had a restaurant week deal going. This deal turned out to be spectacular and a reason to visit Morton's again.

    The $99 Steak and Seafood Dinner for two includes a petit filet (or regular with a $5 upcharge, in fact you can upgrade to any other steak for an upcharge), your choice of shrimp alexander, scallops wrapped in bacon or a jumbo crabcake, any salad, any side vegetable or potato, and dessert (either two standard or one souffle for two). When added together these ala carte options cost well over $160 when ordered as such. For $99 this felt like an excellent value. BTW, everything was excellent.

    Sadly, the restaurant was absolutely empty at 7:45 on Friday night.
  • Post #40 - March 2nd, 2009, 4:32 pm
    Post #40 - March 2nd, 2009, 4:32 pm Post #40 - March 2nd, 2009, 4:32 pm
    iblock9 wrote:The reservationist informed me of their off-menu, unadvertised steak and seafood special when I inquired if they had a restaurant week deal going. This deal turned out to be spectacular and a reason to visit Morton's again . . .

    Thanks, iblock, for the heads up. Like you, I definitely wouldn't call Morton's the best steakhouse in Chicago but I've been to the Northbrook location twice in the past month (after never having been there before) and they do a very nice job. The first time, my step-brother and step sister-in-law took us as a 'thank you' meal, which was lovely. The second time, a couple weeks later, my son wanted lobster as his birthday meal (that fell on a weeknight and Morton's-Northbrook is very close to home). In both cases, the steaks, seafood and sides were of great quality and very well-executed. I must confess that I love their version of the Wedge salad, too. They're certainly not blazing any trails here but I think they execute the steakhouse mission extremely well.

    =R=

    Morton's The Steakhouse - Northbrook
    699 Skokie Blvd
    Northbrook, IL 60062
    (847) 205-5111
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #41 - March 2nd, 2009, 5:25 pm
    Post #41 - March 2nd, 2009, 5:25 pm Post #41 - March 2nd, 2009, 5:25 pm
    ronnie_suburban wrote:The second time, a couple weeks later, my son wanted lobster as his birthday meal (that fell on a weeknight and Morton's-Northbrook is very close to home).

    Morton's and Katsu? Any interest in adopting an early-30's married white guy? I have two young kids -- insta-grand kids! -- and they don't eat too much at present, but sufficiently pump up the numbers such that you would not feel too guilty ordering those few extra dishes "for the table to share."
  • Post #42 - March 2nd, 2009, 6:23 pm
    Post #42 - March 2nd, 2009, 6:23 pm Post #42 - March 2nd, 2009, 6:23 pm
    To add to the conversation on N9NE. I went there about three years ago. With the exception of the french fries (which were shoe-string style and crispy), nothing at N9NE is of decent quality. I ordered a rib-eye. The outside was charred and crisp, but far too much so. The burnt taste overwhelmed what was otherwise a mediocre steak. The meat itself was as flavorless as a rib-eye could be.

    Personally, I am not one to complain about or to praise a place on service or atmosphere-- least of all a steak house where I am going for the meat (I've since learned that i can be better pleased cooking at home), but to me the atmosphere and service were notable here. The atmosphere can best be described as gaudy-- a huge fountain shaped centerpiece spraying out of the bar, a hotel lobby look and the feel of a casino restaurant.

    Also, it's terribly overpriced.

    Then again, that was three years ago. But to this day i would not risk it.
    Marybeth
    gooseintoulouse.com
  • Post #43 - March 2nd, 2009, 8:32 pm
    Post #43 - March 2nd, 2009, 8:32 pm Post #43 - March 2nd, 2009, 8:32 pm
    Matt wrote:
    ronnie_suburban wrote:The second time, a couple weeks later, my son wanted lobster as his birthday meal (that fell on a weeknight and Morton's-Northbrook is very close to home).

    Morton's and Katsu? Any interest in adopting an early-30's married white guy? I have two young kids -- insta-grand kids! -- and they don't eat too much at present, but sufficiently pump up the numbers such that you would not feel too guilty ordering those few extra dishes "for the table to share."

    LOL! I love the extra dish angle. :D

    Let's just say that I gave in to my own laziness. Yes, Katsu was the "official" birthday dinner, which we enjoyed on the Saturday before. But when his actual birthday rolled around, he mentioned that he wanted lobster. An intense feeling of guilt came over me and I felt the need to accomodate him. I realized that yes, I could make lobster but wouldn't it be so much easier to just go out for it? Turns out Morton's has live Maine lobsters and the one we ordered was excellent. I'd definitely order there it again.

    The one thing I'm very happy about is how much my son loves fish and seafood -- possibly even more than I do.

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #44 - March 2nd, 2009, 11:54 pm
    Post #44 - March 2nd, 2009, 11:54 pm Post #44 - March 2nd, 2009, 11:54 pm
    Ruth's Chris.

    you cannot go wrong.

    I've owned a law firm and for years that is the only place we expense account out-of-towners. They never complain, and we never, ever have to deal with any BS.

    It's the best in America, period.
  • Post #45 - March 3rd, 2009, 7:58 am
    Post #45 - March 3rd, 2009, 7:58 am Post #45 - March 3rd, 2009, 7:58 am
    Johnsoncon wrote:Ruth's Chris....It's the best in America, period.


    I would have to disagree with this statement. I agree Ruth's Chris is fine and turns out a very nice meal and you can rely on them to not embarass you when there on business. I still would put them in the if im stuck at the Birmingham, AL airport and need a very good place to have a meeting category. Also, I prefer less butter on my steak. Morton's and Ruth's Chris are located just down the way from one another in Northbrook. I didn't hesitate to choose Morton's over RC, and I am not saying I'm in love with Morton's.
  • Post #46 - March 3rd, 2009, 10:22 am
    Post #46 - March 3rd, 2009, 10:22 am Post #46 - March 3rd, 2009, 10:22 am
    Unlikle Morton's, which is consistent from outpost to outpost in my experience, I have had a couple of terrible meals at RC's. The RC in Tampa (a good steakhouse town with notable locals, so why go to RC's, I know) is bad.

    A chain out of Baton Rouge with outposts everywhere, that does not serve all prime, and drowns everything in butter is one of the last places I'd take anyone looking for steak in Chicago. Just one person's opinion.
  • Post #47 - March 3rd, 2009, 10:33 am
    Post #47 - March 3rd, 2009, 10:33 am Post #47 - March 3rd, 2009, 10:33 am
    JeffB wrote:
    A chain out of Baton Rouge with outposts everywhere, that does not serve all prime, and drowns everything in butter is one of the last places I'd take anyone looking for steak in Chicago. Just one person's opinion.


    I agree with you, so make that 2 persons opinions regarding what Ruths Chris does to steak.
    R.I.P. jimswside - 5/2/16



    @GrubSeeker
  • Post #48 - March 3rd, 2009, 11:32 am
    Post #48 - March 3rd, 2009, 11:32 am Post #48 - March 3rd, 2009, 11:32 am
    JeffB wrote:A chain out of Baton Rouge with outposts everywhere, that does not serve all prime, and drowns everything in butter is one of the last places I'd take anyone looking for steak in Chicago.


    Why do you have to drag Baton Rouge into this? I would say you're just a jealous Gator fan, but the jealousy seems more appropriately flowing west to east these days. Unless you're a college hoops or baseball fan, sports in which LSU is surprisingly (at least with respect to the former) the SEC front-runner. But we all know what really matters.

    In any event, Ruth's Chris started in New Orleans and is now (post-Katrina, I believe) headquartered somewhere in Florida -- like many other crappy chains. I believe Baton Rouge was the location of one of the first few franchises.
  • Post #49 - March 3rd, 2009, 11:39 am
    Post #49 - March 3rd, 2009, 11:39 am Post #49 - March 3rd, 2009, 11:39 am
    iblock9 wrote:
    Johnsoncon wrote:Ruth's Chris....It's the best in America, period.


    I would have to disagree with this statement.


    I agree with your disagreement. I've had disappointing steaks served by RC's in multiple cities. It's far, far, down my list of places I'd choose for steak (or anything else). I recognize it has a solid fan base, though, and I'm glad for those people that they've had positive experiences - I just wish I'd had at least one.
    Objects in mirror appear to be losing.
  • Post #50 - March 3rd, 2009, 11:49 am
    Post #50 - March 3rd, 2009, 11:49 am Post #50 - March 3rd, 2009, 11:49 am
    iblock9 wrote:
    Johnsoncon wrote:Ruth's Chris....It's the best in America, period.

    I agree Ruth's Chris is fine and turns out a very nice meal and you can rely on them to not embarass you when there on business.


    Actually.... I had a business dinner with ~8 colleagues in suits at the Ruth's Chris in Bellevue, WA a year or so ago where the waiter started the meal by asking us, "How about some tequila shots?! Let's have some fun tonight!"

    We did not, as it turned out, have much fun (or tequila shots) that night, mainly because of his uncomfortable antics. I did privately giggle to myself because he reminded me so much of the annoying waiter from Chotchkies (sp?) from the movie Office Space.
  • Post #51 - March 3rd, 2009, 11:58 am
    Post #51 - March 3rd, 2009, 11:58 am Post #51 - March 3rd, 2009, 11:58 am
    In my experience the best steak & the best service at a steakhouse has been at Gene & Georgetti's. I had recurring dreams about the 24oz "t-bone" (the tenderloin side was so big it really should have been called a porterhouse) for quite some time...it was cooked to a perfect medium rare, had a nice charred crust on it, and tasted beefy & delicious.

    The sides were definitely "eh"...the creamed spinach was pretty good (but not amazing), and I just don't understand the potatoes that come with their steaks: unseasoned, unevenly-cooked (some fried to within an inch of their lives, some barely touched by the hot oil). But the steaks...perfection.

    A common complaint I read before going was that people didn't like the old gruff waiters who, according to quite a few reviews, treated regulars like family & newcomers like nuisances. Our waiter was a young guy, and was excellent...gave us time to enjoy our martinis before ordering, steered us to a very nice bottle of wine that cost half of what I told him I was willing to spend, and was good about stopping by to check on us just the right amount. He even didn't make any snide comments or roll his eyes when my friend asked for steak sauce halfway through his steak (I was a tad mortified, until I saw the table next to ours putting ketchup on their lamb chops).

    I'm not a huge fan of Ruth's Chris...I don't enjoy my steak in a pool of butter. Plus, once things start to cool down, having slowly-congealing butter forming a protective layer on my steak & on the plate is unappetizing to me.

    Also, I think stevez was quite charitable in assigning Saloon to second tier status. Personally, I put it on my "no fly" list after two identically bad experiences. The first time, my wagyu steak (requested medium rare) came out medium, medium well. The second time, my filet (requested medium rare) came out firmly in medium well territory. With the wagyu that's especially a crime, because all that delicious fat ran out of it, leaving a dry piece of shoeleather behind. Both times, our server appeared to take our order, and vanished into some alternate dimension unknown to all but sub-par members of the customer service field, only reappearing again to drop off our check.
  • Post #52 - March 3rd, 2009, 12:12 pm
    Post #52 - March 3rd, 2009, 12:12 pm Post #52 - March 3rd, 2009, 12:12 pm
    Matt wrote:
    JeffB wrote:A chain out of Baton Rouge with outposts everywhere, that does not serve all prime, and drowns everything in butter is one of the last places I'd take anyone looking for steak in Chicago.


    Why do you have to drag Baton Rouge into this? I would say you're just a jealous Gator fan, but the jealousy seems more appropriately flowing west to east these days. Unless you're a college hoops or baseball fan, sports in which LSU is surprisingly (at least with respect to the former) the SEC front-runner. But we all know what really matters.

    In any event, Ruth's Chris started in New Orleans and is now (post-Katrina, I believe) headquartered somewhere in Florida -- like many other crappy chains. I believe Baton Rouge was the location of one of the first few franchises.


    OK, I apologize. Someone I trusted misinformed me long ago (when RC's was a very small chain) that the outfit started in BR. Looking at the website, I see that the place's rich history (assuming it is real) is all NOLA. I meant no disrespect to BR, and have family there in Spanish Town, but wanted to emphasize that RC's is not a Chicago place. I also see that RC's main offices are in Heathrow, FL, a place this Gator has never heard of. Turns out, this bit of Orlando sprawl was established in 1985 by Jeno F. Paulucci -- this is not a joke (well, it's funny but it's true) -- the Jeno's Pizza Roll and Chun King "Chinese food" magnate. Draw your own ironic conclusions.

    Anyway, here's my final stance-- Ruth's Chris, like Morton's and Smith & Wollensky, was a high-quality local/regional steakhouse that expanded during the heady days of cigars, expense accounts, and venture capital. Ruth's Chris either aimed a little lower or missed low with its expansion based on my experience.

    Now, I'd bet that the RC's in Louisiana remain outstanding because that's where they are from and because most stuff is better in Louisiana -- even fast food chains (Popeyes) and cafeterias that are for crap in other parts of the South (Piccadilly) are great in NOLA and BR. But I stand by my claim that the chain has clunkers and drowns the meat in butter.

    PS, you are probably right about my jealousy. The only thing that would have made the most recent BCS more enjoyable is if it were played in the Superdome, instead of a stadium in the no-man's-land between Miami and Ft. Lauderdale. Next year is the Rose Bowl. Pasadena, while cute, is no fun either.
  • Post #53 - March 3rd, 2009, 12:30 pm
    Post #53 - March 3rd, 2009, 12:30 pm Post #53 - March 3rd, 2009, 12:30 pm
    viewtopic.php?f=14&t=743&p=5032

    G&G might be the most polarizing restaurant in Chicago. I like it. I can understand why many do not. PS, while other places compare well with steaks, I can't find better lamb chops anywhere.
  • Post #54 - March 3rd, 2009, 12:50 pm
    Post #54 - March 3rd, 2009, 12:50 pm Post #54 - March 3rd, 2009, 12:50 pm
    JeffB wrote:OK, I apologize. Someone I trusted misinformed me long ago (when RC's was a very small chain) that the outfit started in BR.


    Interestingly enough, until very recently I also thought Ruth's Chris had originated in the Red Stick, as my Great Aunt frequently eats at the one there when she visits from Alexandria, but always refers to it as Chris' Steakhouse. I had assumed the only reason she would call it that was because it was the original. I suppose she must have frequented the New Orleans restaurant Chris Steakhouse back before it was purchased, and always associated the Baton Rouge branch with the original (prior to the name change). And I know you weren't denigrating Baton Rouge, just poking some fun.
  • Post #55 - March 3rd, 2009, 2:01 pm
    Post #55 - March 3rd, 2009, 2:01 pm Post #55 - March 3rd, 2009, 2:01 pm
    Matt wrote: until very recently I also thought Ruth's Chris had originated in the Red Stick,


    Broad St & Tulane Ave, Mid City, New Orleans, LA. Used to be great when Miss Ruth was still alive and before Chicago's own Madison/Dearborn Partners bought her out.
  • Post #56 - December 14th, 2016, 8:43 pm
    Post #56 - December 14th, 2016, 8:43 pm Post #56 - December 14th, 2016, 8:43 pm
    4 of us would like to do an early NYE steakhouse dinner in the city. Classic steakhouse fare but preferably not in a stodgy setting. Anyone want to chime in on some of the newer (since these 2009 posts) places or older favorites that are still worth it?
    Senorita P.
  • Post #57 - December 14th, 2016, 9:16 pm
    Post #57 - December 14th, 2016, 9:16 pm Post #57 - December 14th, 2016, 9:16 pm
    Morton's would be my choice. I have never had a bad meal there, in fact I have loved most of them. I have been to many of Chicago's steakhouses and feel they give a consistent product and tastes great. Their sides are fantastic and their grand marnier souffle ranks among my favorite desserts ever. Get the Porterhouse cut and be amazed. I believe they originated in Chicago which would make them a local choice as well. Their quality is a testament to why they have spread out beyond Chicagoland.
  • Post #58 - December 14th, 2016, 10:29 pm
    Post #58 - December 14th, 2016, 10:29 pm Post #58 - December 14th, 2016, 10:29 pm
    Chicago Cut Steakhouse is my favorite. Great food in a beautiful room.

    How early is early? Morton's has some early availability on OpenTable. Chicago Cut only shows 4pm.
  • Post #59 - December 14th, 2016, 10:29 pm
    Post #59 - December 14th, 2016, 10:29 pm Post #59 - December 14th, 2016, 10:29 pm
    I don't know exactly what 'stodgy' means to you, and this may be too hip and/or out of the way, but the Boeufhaus on Western is quite a great place to get a steak, and well thought out sides, in a more informal environment. I wouldn't call it a steakhouse in the traditional sense, though they have wonderful cuts of dry aged meat that would excel at any of the top, common places (even better in my opinion).
  • Post #60 - December 14th, 2016, 10:52 pm
    Post #60 - December 14th, 2016, 10:52 pm Post #60 - December 14th, 2016, 10:52 pm
    The newest places include Bavette's, RPM Steak, GT Prime, Maple & Ash, River Roast, and the just-mentioned Bouefhaus. I haven't been to many of these (although I've loved the other places Giuseppe Tentori (GT) has opened). And some of them (notably Bavette's and RPM) are tough reservations to snag. But those are new places you should be considering, along with the places that have been around a while.

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