The Best Steakhouses in Chicago

Did someone say scene? Oh darling, that’s half the fun at Chicago’s buzziest steakhouse, Maple & Ash. Deep-set leather couches, clubby music, and even a photo booth lend the multilevel marvel an irresistible party vibe.

Inspector notes: "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."

This bi-level space, centered around a large wraparound marble bar, flaunts a warm, sleek, and moneyed vibe. The polished black- white- and wood-décor speaks to the finer things in life, with a menu of succulent steaks, shellfish, and sides to boot.

Inspector notes: "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."

Though it would also feel at home in Las Vegas, this glitzy oversized steakhouse fits right in with its swanky Chicago riverfront neighbors.

Inspector notes: "House-flared, thick-cut bacon seasoned with black pepper, Michigan maple syrup, and dark chocolate starts things off on a decadent note, tailed by a dry-aged NY strip with black pepper crust served with mushrooms and mashed potatoes."

Chicago Cut is a steakhouse perfectly suited for the City of the Big Shoulders. 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.

Inspector notes: "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. The feel inside may be dark and loud, but that only adds to the bonhomie of the chic and cavernous den, outfitted with exposed brick walls, mismatched dangling light fixtures, and tobacco-brown Chesterfield-style sofas.

Inspector notes: "The kitchen deserves praise for 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.

Inspector notes: "The kitchen’s contemporary take on steak serves up USDA Prime beef seared at high heat and presented with a trio of sauces."