Best Steakhouses in Chicago

Deep-set leather couches, clubby music and even a photo booth lend this multilevel marvel an irresistible party vibe. This restaurant is set to the soft glow emanating from the semi-open kitchen, where a wood-fired hearth lights up dry-aged steakhouse classics, cut to generous proportions. Seafood lovers will find plenty to mull over too, like a tangle of octopus and squid, prepared in the wood-fueled oven and served with dill yogurt, arugula and roasted potatoes. Then, a fire-roasted seafood tower is brought tableside, featuring lobster tail, scallops, Manila clams and king crab, all bathed in garlic butter, chili oil and served with house-made pasta.

The polished black- white- and wood-décor in this bi-level space speaks to the finer things in life, with a menu of succulent steaks, shellfish, and sides to boot. There's always a full house; for the best people-watching, score one of the semicircular booths. While the aging process and cuts on offer keep spinning, expect to find Japanese prefectures and solid American producers. Highlights include classic steak frites, petite filets, and that mighty cowboy steak—cooked to pink and seasoned with a winning blend of ground and fried thyme, rosemary, garlic, and kosher salt.The wine list meanders around the globe with nods to Napa, Burgundy, and everything in between.

The polished, masculine interior here makes its priorities clear from the get-go, showcasing a two-story wine tower and a peek into the dry-aging room under bold, barrel-vaulted ceilings and chandeliers. House-flared, thick-cut bacon seasoned with black pepper, Michigan maple syrup, and dark chocolate starts things off on a decadent note, tailed by rosy slices of slow-roasted prime rib rubbed with a crust of herbs. When paired with house-cut fries and horseradish dip, it’s a meal to rival a Porterhouse. But save room for dessert: a single-serving banana cream pie with loads of whipped cream is a whimsical final bow.

This finely tailored locale bustles day and night, thanks to wraparound windows along the riverfront, sumptuous red leather furnishings, warm wood trim and a crackerjack service team cementing its steakhouse vibe. Non-meat entrées include cedar-planked salmon with a sriracha-honey glaze, but make no mistake: beef is boss here. Prime steaks, butchered and dry-aged in-house for 35 days, get just the right amount of time under the flame, as is the case with the perfectly cooked-to-order Porterhouse—pre-sliced and plated for each guest. 

With a sultry jazz soundtrack and speakeasy ambience, this swanky destination is unfailingly packed every evening with a boisterous crowd. Steakhouse and raw bar standards dominate the menu. Most steaks are wet-aged and though some may prefer more funk, the cuts are expertly broiled. Perfectly rendered steak frites served with a buttery béarnaise sauce is a great way to go. But, the kitchen deserves praise for other, more unexpected options like fresh-baked crab cake with remoulade; or creamy short rib stroganoff bobbing with hand-cut pasta.

A renovated meat and produce warehouse built in the 1920s, this space unwinds from a raw bar aptly named Cold Storage into a plush hangout. Here, striking wood-trimmed arches and concrete columns modulate the scale of the rooms.The kitchen’s contemporary take on steak serves up USDA Prime beef seared at high heat and presented with a trio of sauces. It’s the kind of place where gluttony is rewarded—even the wine list features Coravin selections in three- or six-ounce pours. Extras (like king crab Oscar) or desserts (like Boston cream pie) are worth the calories.