Chicago: A Steak Kind of Town

Is Chicago still the steakhouse capital of the country?

Chicago is famous for many reasons, not least of all our trademark cuisine, from the Italian Beef Sandwich to Deep Dish Pizza. Over the past decade, Chicago’s ever-evolving culinary scene, chock-full of innovative restaurant concepts and celebrity chefs, has given the city a new claim to fame. Still, one thing remains steadfast: the steakhouse is quintessential Chicago.

Since the late 1800s, when Chicago’s famous Stock Yards Meat Packing Company began supplying chops to locals and Allen Brothers began building its now-historic reputation as a leading supplier of prime beef, steak has played an integral role shaping the city’s culinary landscape. In the 1920s, Al Capone’s love for a good steak challenged restaurants across the city to master preparing and serving flavorful beef cuts. By the time Gene Michelotti & Alfredo “Georgetti” Federighi opened the doors to their River North establishment in 1941, Chicago was already being recognized as the steakhouse capital of the country.

Today, many argue that the city still holds that title. It’s possible that Chicago’s geography lends a hand in creating this legacy; perfectly nestled among the numerous “meat and potato” states that make up Midwest, Chicago’s access to local product, coupled with its big city flair, make it an ideal location for the luxury that is the steakhouse.

This may be the reason why, despite rougher economic times, local diners and tourists alike are still willing to pay $50-$60 a head for a hearty steak dinner; or why several new steakhouses are able to open up all over the city and not only survive, but succeed. From Windy City icons like Gene & Georgetti’s, to the historical elegance of Lawry’s: The Prime Rib, to the contemporary décor of Benny’s Chop House, Chicagoans’ love affair with the steakhouse is an enduring tradition.

Partners David Flom and Matthew Moore brought nearly 50 years of combined experience with them when they opened Chicago Cut Steakhouse in late 2010. The trendy River North establishment, run by steakhouse veterans, honors the traditional, classical elements of the Chicago steakhouse while adding modern flair. With 40-plus iPad wine lists that offer over 300 wines and Chicago’s only dry-aging room, it’s no wonder that Chicago Cut Steakhouse attracts everyone from downtown business types seeking power breakfasts or lunches, to the post-theater and sporting event groups, to women celebrating girls’ night out.

“We’ve designed the interior with a lighter color scheme and schematics that are more appealing to both men and women,” notes Mr. Flom. “Chicago has always been known as a meat and potatoes town, but steakhouses like ours have been able to broaden our offerings with top-quality seafood, a vegetarian dish and more options to satisfy a majority of clientele.”

Their aggressively priced menu appeals to a range of patrons, offering everything from prime cuts to a $10 burger to family-style recommendations; the double cut porterhouse, he notes, can serve groups of up to four people. “Right now, for us, it’s about saving money for the customer while actually improving the taste and their experience,” he says.

Liz Gantz, director of marketing for new-to-the-scene Mastro’s Steakhouse recognizes that Chicago is a great city known for its steakhouses. “Midwesterners are always willing to give a new steakhouse a chance,” she observes, “whereas in other cities, patrons may write off a new establishment without even trying it.”

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