Chicago Cut Steakhouse

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.