Used to be the Chop House for me, last experience left a bit to be desired, but the first 8 were outstanding.
Not sure what the hype is about Ruth Chris' ... in my mind, you shouldn't have to butter your steak ... perfect steak should speak for itself. just my personal take.
Keefers is one of my favorites. All of them are similar -same beef, similar sides and a huge check. I've tried quite a few. My most disappointing one was Gene & Georgetti because they don't care about you unless you're a someone or if you frequent them often. If I'm paying that price, I expect decent service. If you're in Skokie or Wilmette, I like EJ's.
You boys are big shooters. I have never been to any of them. Give me some good stakes and my Weber Summit now you have a meal. But I am going to Gibsons tonight with some family members.
I am going to have my best 'steak' in a very long time shortly. Mismarked 2.65 pound sirloin tip steak thing. $2.35 total price.
All those years as QA sharp eyed inspector don't leave in retirement. Grill is preheating.
Well I broke the cherry Sat. at Gibsons in Oak Brook. I was impressed. When the waiter came by with the plate of meats. I thought this guy is pulling my leg those slabs were the size of hub caps. Potatoes the size of footballs. Ask for some cake you get a 1/4 of a cake. Had a great time. I will go back some time.
If i am going to go somewhere other than my grill for a steak. It's Gibson's. Chicago Cut bone-in Ribeye cooked on an infra-red grill. I'm drooling now. On the flip side, I have had the worst steak of my life at Wildfire. Complete garbage never to return. Every restaraunt has a bad day. But, I just can't go there ever again.
This may not be the best but the Flo's filet at Longhorn is a good reasonably priced steak. I have had them in different locations in 4 different states and have never been disappointed. ~JOE~
been into hugos frog bar as of late. owned by gibsons so the steaks are great and have a wider selection of fish then the typical gibson steakhouse...case n point... crawfish mac n cheese.
if near rosemont I always choose mortons over gibsons since gibsons I find to be a little more cramped. david burkes prime downtown is on my list next.
I've been to a few of the places mentioned but the best steak I have ever had was at Ditka's, the one downtown. It was a few years ago now, need to go back and see if they are always that good or I just got lucky that night.
The biggest, baddest, best, and most expensive steak dinner I ever had was at Smith and Wollensky. Its pricey but really good. Fulton's on the river was good, I think they're closed now. Since I like to eat til I pass out, I like to hit up those Brazilian steak houses. As others have said the Brazilian steak houses are much different than a classis steak house, but it definitely fills the meat fix. I prefer Texas de Brazil over Fogo de chao.
I've eaten at most all of the ones mentioned at one time or another and the Chicago Cut Bone-In Fillet at Gibson's is their top steak and haven't had one that was better yet.
I'm obsessed with fishing but even more obsessed with a great steak. Been to Ruth's Chris, Gibson's, Kinzie Chop House, Wildfire, Gene and Georgetti's, Chicago Chop House, and Morton's. Top IMO is Chicago Chop House. Their dry aging is excellent and they have a bone-in fillet that is obscenely succulent. Their Tomahawk ribeye or porterhouse will not disappoint either. Second on my list is Morton's. I have not had a chance to try Burke's but have heard great things. Also heard Ditka's will pleasantly surprise you with their steaks.
Had the chance a few years back to eat at the Fogo in Sao Paulo, Brazil. I think that was their first or second restaurant. It was a gluttonous experience, to say the least, and far superior to what I've had at their restaurants here in the states. The meats were different (chicken hearts and other unidentifiable cuts) and the Argentinian beef was out of this world. I'd go back in a heartbeat if given the chance, but I'd rather have a traditional steakhouse around here.
If you wanna keep it gangster, hit Tom's Steakhouse in Melrose Park. Watch out for the goodfellas, there are still a few of those old coots still hanging out in there.
I've tried a bunch of the local high end steak places over the year. I think the best steak I've had was at Roka Akor (high end Japanese Steak and sushi place in Old Orchard) but the total dining experience was just so-so for the price. Capital Grill is probably my favorite followed by Morton's.
I think regardless of which place you go to, the cut of meat is important, as others have mentioned choose a bone-in cut.
If you wanna keep it gangster, hit Tom's Steakhouse in Melrose Park. Watch out for the goodfellas, there are still a few of those old coots still hanging out in there.
I've been in many a high end steakhouse kitchen doing work as an HVAC and refrigeration mechanic, including a few of the exact places mentioned. I don't want to burst anyone's bubble, but if you've seen the condition of some of the kitchens or see some of the stuff that's going on back there, you'd wonder how people aren't dropping like flies, let alone how the steaks are so good. I still enjoy a restaurant from time to time, but I really have to get the "out of sight, out of mind" juices flowing. I say, hit up Paulina Meat Market or any other reputable, legit butcher, order a bone-in something or other, and get good at cooking it. FWIW, best steak I ever had at ANY restaurant was when I was in the Navy in Japan, and it was either a Kobe or Wagyu steak. Ridiculously tender, and a richness in beef flavor that I've never had in the states.
Used to be the Chop House for me, last experience left a bit to be desired, but the first 8 were outstanding.
Not sure what the hype is about Ruth Chris' ... in my mind, you shouldn't have to butter your steak ... perfect steak should speak for itself. just my personal take.
I'm with Aux. I never order steak in a restaurant because the steaks that come off my kamado are pretty badass.
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