A Trendy Tradition: Chicago's Steakhouses
Dress it up or down at one of Chicago’s favorite steakhouses
Pork belly, bacon, marrow, banh mi. Meat trends come and go, but in Chicago, steak is forever. Our roots as a steakhouse town date back over half a century, and the signature steakhouses now synonymous with Chicago – dimly lit clubhouses with a masculine vibe – remain tried and true standbys. But in the last decade, newer restaurants have emerged to challenge this traditional steakhouse idea. In an ever-changing culinary climate, does a restaurant adapt or stick to its guns?
For Gene & Georgetti, the oldest steakhouse in Chicago, keeping with tradition is the central goal. “It’s a place where time stands still,” says General Manager Rich Ciota. The homey, club atmosphere echoes the restaurant’s storied history. “We do things the same way we have for 70 years,” he says. This means treating all customers as family, butchering their own meat and maintaining an experienced staff, some of whom have been with the restaurant for three decades. While the menu has undergone slight changes due to customer demand, Gene & Georgetti is associated with consistency in both an exquisite meal and service.
Further down Rush Street resides Windy City favorite Gibsons Bar & Steakhouse. Known for its loyal, cult following and incredible hospitality (Johnny Depp reportedly tipped his waiter $4,000 while dining here in 2009), Gibsons relies on a simple formula: catering to the customer with quality food at the best possible prices. Here, trendy bells and whistles are stripped from the steak without compromising quality. Waiters encourage their diverse clientele to split homemade items, while offering a white tablecloth experience to those wanting a more formal meal. Adding to the warm inclusiveness is what Director of Operations Gregg Horan describes as the steakhouse’s signature: a thunderous birthday serenade recited upon request, sure to merit a smile on the face of a satisfied customer.
Morton’s The Steakhouse upholds similar attention to detail – with a twist. “Yes, we are a classic steakhouse; however, we’ve done a lot to evolve the Morton’s brand,” says Morton’s Vice President of Marketing Roger Drake. This balance of established and modern is present in the chain’s new patios, wine rooms and bar concept, Bar 1221, introduced in 2004 and named for the restaurant’s opening date on December 21, 1978. Bar 1221 features specialty cocktails, including 200-calorie spa-tinis and a bar bites menu directed at those lacking time for sit-down dining. Plus, the show-and-tell menu and meat cart “really creates engagement with guests and gets them excited about their meal,” adds Mr. Drake.
Taking a nod from these classics, recent restaurants are redefining the Chicago steakhouse ideal. N9NE Steakhouse transformed meat-and-potatoes into a flashy, glamorous go-to; a focal point is the circular Champagne and caviar bar in the center of the spacious dining room. From open to close, the bedecked LED light ceiling above the bar changes color, casting a sexy, rosy glow upon diners. “It makes for a very visual experience,” says N9NE Director of Marketing and Special Events Julie Zerega.
David Burke’s Primehouse offers another feast for the eyes (and appetite). The steakhouse debuted an updated menu and atmosphere in late 2011 centered on pink Himalayan rock salt. (Why rock salt? “It’s a vital part of our dry aging process,” says Director of Outlets Michael Mason.) Close to every detail is connected to the mineral: custom-made candle votives top each table, salt blocks adorn the interior and meals are served on slabs of sparkling Himalayan salt. The ambience and presentation give steak an ethereal quality, atypical of slicing into a juicy porterhouse.
Relative newcomers Benny’s Chophouse and Mastro’s entice diners with an added dose of entertainment. Both have nightly live music – Mastro’s boasts a modern-day piano bar and a vocalist who sings everything from vintage Sinatra to Adele, while Benny’s books a lineup of local talent including Greta Pope. Combine the tunes with USDA prime cuts and impeccable service, and you have one memorable dining experience.
Other attention-grabbing services at steakhouses are drink-driven. Fleming’s Prime Steakhouse & Wine Bar, for example, offers 100 wines by the glass available daily. A few blocks away, sleek waiters in custom Haberdash uniforms at Michael Jordan Steakhouse discuss drink selections mixed with house-made juices fit for the basketball icon himself. Chicago Cut Steakhouse and III Forks continue to up the ante with electronic iPad wine lists; Chicago Cut presents its drink menu on 40 iPads, providing video, images and details about each wine’s origins.
Whether dining at an established Chicago haunt or indulging at one of the latest steak restaurants, Chicagoans know their meat. Unparalleled service and hospitality coupled with top quality beef are basics found at each steakhouse, providing a plethora of options to literally sink your teeth into.
By Debra Lipson
Tagged as: food and wine, food, steak, eating, dining, restaurant, Gene & Georgetti, Gibsons Bar & Steakhouse, Mortons Steakhouse, N9NE Steakhouse, Flemmings Primesteakhouse & Wine Bar, David Burkes Primehouse, Bennys Chophouse, Mastros, Michael Jordan Steakhouse and Chicago Cut Steakhouse
