 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-sized 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 set at 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. At lunchtime, folks queue up to carving stations in the bar area for a quick prime rib, ham or turkey fix. Come nightfall, though, well-heeled noshers join the nine-to-fivers, elevating the glitz factor to typical Chicago steakhouse caliber. If you like the custom-made knives, sets are available for purchase.
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Chicago Cut Steakhouse Restaurant is one of our 2012
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