RPM Steak Awards

RPM Steak Restaurant Review:

Let’s be honest: Chicago has a deluge of meateries. Here, chef Doug Psaltis throws his hat into the ring in an exclusive, mahogany-paneled setting, complete with a balcony for overlooking the sceney-scene. Therein lies much of the appeal, but that's not to say the food doesn't pass muster. Start with the sweet-savory vanilla bean-glazed thick-cut bacon and rich, deviled marrow bones. But don’t fill up on the house-made bread; then again, you’ll want to eat it since you pay from $6 to $13 for it, after all. As for the heart of the menu, numerous steaks vie for attention, from a reasonably priced (and undeniably tasty) hanger steak to a 42-ounce tomahawk that rings in at --- wait for it --- $215. There’s a nice selection of seafood, too, such as a halibut T-bone. It’s going to be hard to anticipate dessert, but given the airiness of the hazelnut soufflé, do try. Adding to the allure, Paul McGee designed the cocktails, and the global wine list, courtesy of Richard Hanauer, contains a hefty 350 global selections.