Keefer's
Dearborn Plaza
20 W. Kinzie St. (Dearborn St.)
Send to Phone
Chicago, IL 60610
312-467-9525 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Fri., Dinner Mon.-Sat.Features
- Heart-healthy dishes
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Valet parking
- Business casual
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Dive into steak and seafood with reckless abandon at this Keefer brother collaboration. Designed with business diners in mind, the dramatic dining room features floor-to-ceiling windows and a 50-foot-long, crescent-shaped bar that curves around the circular main area, as well as a lobster tank built into a stone wall. A couple of smaller rooms are decorated with broadcasting memorabilia. Appetizers range from grilled calamari with tomato confit to a jumbo lump crab cake with rémoulade. Prime porterhouse and KC strip may share the entrée list with Dover sole meunière, seafood potpie, a grilled pork chop with cherry barbecue sauce and corn pudding and, of course, lobster. Peas with pearl onions and bacon are among the above-ordinary sides, along with cheese fondue-filled potato croquettes. For dessert, poached pear in caramel sauce competes with triple chocolate flourless cake topped with homemade ice cream and chocolate sauce. A good wine list and professional service complete the picture. During winter, don’t miss executive chef John Hogan’s house-made charcuterie. |

RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!













Dive into steak and seafood with reckless abandon at this Keefer brother collaboration. Designed with business diners in mind, the dramatic dining room features floor-to-ceiling windows and a 50-foot-long, crescent-shaped bar that curves around the circular main area, as well as a lobster tank built into a stone wall. A couple of smaller rooms are decorated with broadcasting memorabilia. Appetizers range from grilled calamari with tomato confit to a jumbo lump crab cake with rémoulade. Prime porterhouse and KC strip may share the entrée list with Dover sole meunière, seafood potpie, a grilled pork chop with cherry barbecue sauce and corn pudding and, of course, lobster. Peas with pearl onions and bacon are among the above-ordinary sides, along with cheese fondue-filled potato croquettes. For dessert, poached pear in caramel sauce competes with triple chocolate flourless cake topped with homemade ice cream and chocolate sauce. A good wine list and professional service complete the picture. During winter, don’t miss executive chef John Hogan’s house-made charcuterie. 


