About Last Knife

About Last Knife Restaurant Review:

About the restaurant & décor: Tucked inside the Hotel Julian, About Last Knife doesn't mimic the classic steakhouses that Chicago built its reputation on; it's smaller, younger, more intimate. A lounge area to the left of the hostess stand greets diners, perhaps who have been spending the day playing tourists on the Mag Mile, while a brass-fitted bar with a smattering of seats makes room for small groups or solo travelers. White tables and exposed brick keep the space fresh and vibrant.

Likes: Portions aren't gut-busting.
Dislikes: Restrooms are a few flights up.

Food & Drinks: Executive chef Dan Weiland (previously of Avec, Blackbird and Forbidden Root) narrows his scope to flavor meat and veggie-friendly dishes plus standout sides. This wouldn't be the steakhouse boasting a directory-sized menu or portions taking up every inch of the plate. The shrimp cocktail, for example, is served on its side, with brightness and acidity coming from a Calabrian chile cocktail sauce and lemon. Roasted mushroom soup is warm with an accent of chewiness in a focaccia crouton. Skip the traditional hanger steak and filet for the true star: Beef Wellington by the slice, enveloped in roasted mushroom duxelle, prosciutto and a puff pastry. Finish with impossibly airy coconut panna cotta. Cocktails get equal billing as red and white wines (which are edited to 30 or so bottles).