On the same corner since 1932, this comfy tavern touts its slow-cooked baby back ribs as the world’s best. Maybe not, but they are the falling-off-the-bone sweet-sauced kind beloved by many Chicagoans.
Nobody really comes to this sleek nightclubby spot for the reimagined and goofily named Asian dishes—people come for the flashy cocktails and the scene. But as long as you’re here, don’t miss the Devil’s Basket of spicy soft-shell crabs.
The trendoids rule at Giuseppe Tentori’s slick small-plate draw. The cold dishes are good, but hot dishes are great—especially the oyster po’ boy sliders and the just-different-enough clam chowder. A foie gras and shrimp terrine actually tastes like a natural coupling, while a coconut sundae with French curry ice cream tastes atypical. No—special.
Chicken, seafood, and Italian options take a back seat to the wet-aged prime beef at this iconic steak house. Iceberg salad and ho-hum potatoes accompany most entrées. The place could not be any less hip, but that’s a small sacrifice for steaks this good—it can stay frozen in time forever.
Precious few steak houses offer both wet- and dry-aged prime beef. Count Benny’s in. Grilled romaine with lemon garlic vinaigrette primes the palate; blue cheese croquettes among the must-have sides. Pan-seared walleye with chive butter sauce for seafoodies. Awesome wine list first; rich s’mores cheesecake last.
Sure, the rib eye is delicious at Brendan Sodikoff’s sexy bi-level spot. But the true stunners are found outside the menu’s steak section. A gigantic meatball nested among chewy hand-cut noodles is simplicity perfected; ditto the lemony roast chicken and the prime rib sandwich that drips with smoky Monterey Jack. Augment your meal with the city’s best old fashioned and a wedge of velvety chocolate cream pie.