Chicago Cut Steakhouse Chicago Cut Steak House Chicago Cut Steakhouse

Chicago Cut Steakhouse Awards

Business suits, sweeping views and sizzling filets set the scene at this boisterous River North steakhouse.
Openings: Lunch & Dinner daily

Features

Chicago Cut Steakhouse, Chicago, IL


Chicago Cut Steakhouse Restaurant Review:


With a menu of USDA Prime steaks sourced from New York and dry-aged on-site --- not to mention an iPad wine list touting super-size bottles from all over the globe --- owners David Flom and Matt Moore (both formerly of Rosebud steakhouses) give corporate cards a workout. The vibe in the window-filled dining room, which is street-level of an office building, evolves as the day wears on. During daylight hours, Loop workers --- including Merchandise Mart employees, who slip in through a private kitchen entrance --- powwow at scarlet-hued booths, downing hearty a.m. egg dishes. Corned beef hash and a classic eggs Benedict are available. At lunchtime, diners can choose from selections such as a Kobe beef hot dog, lobster roll, fish tacos or crispy Amish brick chicken. Come nightfall, well-heeled noshers join the nine-to-fivers, elevating the glitz factor to typical Chicago steakhouse caliber: jumbo lump crab cakes with lemon-cilantro aïoli, seared foie gras with apple bread pudding and rhubarb preserves, and Châteaubriand. Fancy stuff aside, though, the place serves one heck of a burger, one with a char-broiled crust and a mess of melted cheddar.