Swift & Sons

Swift & Sons Restaurant Review:

Boka Restaurant Group’s modern West Loop steakhouse pays homage to Gustavus Franklin Swift, one of the 19th century pioneers of Chicago’s successful meatpacking run. Chef Chris Pandel prepares classic steaks and seafood, to be served in a bright and elegant dining room with a clubby, retro vibe, thanks to high ceilings, stained-glass windows and antique accents, like bookcases, vintage light fixtures and a long mahogany bar at the entrance. While there are many beef options, the menu also highlights Pandel’s specialty: homemade pastas, primarily among the starters, such as celery root purée-stuffed agnolotti with pear, chives and pecorino. Tender, sliced steak frites boast a heaping pile of Belgian-style, twice-fried, extra-crispy fries, while the seared scallops are a nice red meat alternative. Hungrier folks might appreciate the filets, bone-in rib-eyes, porterhouse and Wagyu strips, complemented by choose-your-own toppers like classic béarnaise, anchovy-garlic butter, caramelized onions and more, and surf ‘n’ turf pairings including grilled langoustines and crab. A classic side of creamed spinach is elevated with white wine; mashed potatoes mix with silky European butter. Wash it all down with one of the 200 thoughtfully selected wines or a creative cocktail from the bar. Former Tru pastry chef Meg Galus offers a rotating sweets selection that includes the S&S Cracker Jack (peanut butter mousse, salted caramel, caramel corn, popcorn sherbet) and Boston Cream Pie with vanilla bean cream, bittersweet chocolate and yellow sponge cake. Next door, a raw bar features a tavern menu of small bites and snacks.