Best Steakhouse in Chicago?

Gene and Georgetti.
Great steaks; better history and ambience

I would second Gene & Georgetti for a local Chicago-style experience. I have preferred the lamb chops to steak when dining there, but the steaks are great if like like a nice crusty char on the outside.

I have been to G&G twice, and don't care for it at all. I would go for Chicago Chophouse if I wanted a more 'local' place, but even that isn't one of my favorites.

I find this topic to be as consistently answered as who has the best pizza in the city. Of those others mentioned (I haven't been to Cut or Primehouse), Joe's is at or near the top of my list, Gibson's has never impressed me, and Fleming's is OK. I actually still like some of the chains such as Ruth's Chris & Morton's (kinda nice that the original is here).

i've been to the chophouse.

it eats like the napa chophouse.

it's ok.

I've been to G&G and I would not return. They burned the steak so bad that the "crust" could not be eaten. I ordered mine medium rare.

The decour and feel of the place was nice, but it was a waste of a good steak. Idiot waiter actually told me that NY strips had more fat than a ribeye and that ribeyes are not as flavorful as a strip. I should have left.

G

Anybody been to Primehouse? Saw it on meat and potatoes (foodnetwork)and was intrigued by the aging periods. Wonder if its worth it or is it all hype?

My buddy still claims the best steak he ever had was someplace near the stockyards. His dad took him to Chicago on a business trip around 1980. They had dry-aged meat that had been hanging so long it had developed a mold on the outside. He said he chose the cut, they cleaned it off, fired it, and it was the most tender and flavorful steak he can remember. And this guy's been through a lot of beef.
He can't remember the name of the place. Any locals know where this might have been?

quote:

Originally posted by mneeley490:
. They had dry-aged meat that had been hanging so long it had developed a mold on the outside. He said he chose the cut, they cleaned it off,

as in scrubbed and brushed? ewwww =)

quote:

Originally posted by mneeley490:
My buddy still claims the best steak he ever had was someplace near the stockyards. His dad took him to Chicago on a business trip around 1980. They had dry-aged meat that had been hanging so long it had developed a mold on the outside. He said he chose the cut, they cleaned it off, fired it, and it was the most tender and flavorful steak he can remember. And this guy's been through a lot of beef.
He can't remember the name of the place. Any locals know where this might have been?

Most likely The Stockyard Inn. AKA The Stock Yard Inn.

quote:

Originally posted by g-man:

quote:

Originally posted by mneeley490:
. They had dry-aged meat that had been hanging so long it had developed a mold on the outside. He said he chose the cut, they cleaned it off,

as in scrubbed and brushed? ewwww =)

I don't know if you're kidding. This is normal procedure for dry-aged beef. Usually the mold is trimmed off.

quote:

Originally posted by Mr Cabernet:

quote:

Originally posted by g-man:

quote:

Originally posted by mneeley490:
. They had dry-aged meat that had been hanging so long it had developed a mold on the outside. He said he chose the cut, they cleaned it off,

as in scrubbed and brushed? ewwww =)

I don't know if you're kidding.

I never kid, except when I drink.

quote:

Originally posted by Mr Cabernet:

quote:

Originally posted by g-man:

quote:

Originally posted by mneeley490:
. They had dry-aged meat that had been hanging so long it had developed a mold on the outside. He said he chose the cut, they cleaned it off,

as in scrubbed and brushed? ewwww =)

I don't know if you're kidding. This is normal procedure for dry-aged beef. Usually the mold is trimmed off.

I assume it was trimmed; I wasn't there.

My favorite is the Kinzie Chophouse, and they used to have a half off all their wines on Wednesday's I believe, runner up is Keefer's

Too numerous to count. I always love the beef at Joe's. Primehouse has yet to disappoint in terms of beef but it's very loud in there (I sound old, I know, it's not the fact that it's loud it's the way the sound reverberates). Chicago Cut has the best atmosphere IMO and some great beef too. Gibson's is good, but it's been a long time. I'm not a Chophouse fan, can't remember why!

Just made reservations at Primehouse for next month, I'll likely opt to bring my own wine, but we'll see. Their prices don't seem terrible.

I have yet to ever experience a nice steak at Morton's.

I have never been to the original Morton's in fairness.

quote:

Originally posted by Wine Sparty:
Gibson's has never impressed me

+1 Eaten there a couple of times, but I won't go back. Overrated. With so many great restaurants in Chicago, why go to a steakhouse?

quote:

Originally posted by steve8:

With so many great restaurants in Chicago, why go to a steakhouse?

Bingo!

About the only time I eat steak in a restaurant is when I want steak-frites, because I can't make frites at home really. I can make steak at home.

quote:

Originally posted by wine+art:

quote:

Originally posted by steve8:

With so many great restaurants in Chicago, why go to a steakhouse?

Bingo!

Good point. If we were to do only one nice meal, what would you recommend, either BYOB or very reasonable markups?