9 Best Steakhouses in Chicago

Chicago maintains an obsession with steakhouses. From the historic stockyards on the South Side to sceney Gold Coast restaurants, this city loves a steak dinner. Iconic establishments like Gene & Georgetti, Gibsons, and Morton's of Chicago set the status quo for what to expect in a classic steakhouse, but there's a whole new crop of spots re-defining the concept in modern terms, too.

Our favorites range from a farm-to-table-focused eatery in River North to a celebrity hangout to an Italian restaurant whose pastas and olive oils also shine. With options like these, with vegetarian dishes that are just as good as the steaks too, who wouldn't be obsessed?

01 of 09

Bavette's Bar & Boeuf

Bavette's Bar & Boeuf
218 W Kinzie St, Chicago, IL 60654, USA
Phone +1 312-624-8154

The Concept: This French-inspired steakhouse based in River North is certainly a special place. From its intriguing basement lounge to the very date-friendly vibe of the main dining room, Bavette's is in a class by itself. While the upstairs setting can be a bit intense at times, the lower level feels like a funky den where music varies from Parisian-focused house and acid jazz to old-school hip-hop.

Choice Cuts: Menu favorites include a 22-ounce, bone-in, dry-aged ribeye and a 16-ounce classic ribeye. Diners may enhance their steaks with accompaniments such as warm king crab oscar, roasted garlic, or roasted bone marrow.

Non-Steak Standouts: Other highlights include shellfish towers of oysters, jumbo shrimp, and lobster; buttermilk fried chicken; and the steakhouse cheeseburger, with cheddar, tavern sauce, pickles, onions, and steak-cut fries.

Behind the Bar: The menu is comprised of classics (including French 75, gimlet, and negroni), an extensive whiskey menu, and a nice selection of craft beers.

Private Dining? No

02 of 09

Roka Akor

Roka Akor Chicago
456 N Clark St, Chicago, IL 60654, USA
Phone +1 312-477-7652

The Concept: The Japanese-inspired restaurant serves up steak and sushi in an ultra-chic setting. While the River North outpost is one of four locations in the country (there is another in the Chicago suburb of Old Orchard), the Arizona-based company manages to make each one feel completely original. One of the highlights is the robata grill, where meats, seafood and vegetables are grilled for optimum flavor.

Choice Cuts: Japanese wagyu, which is complemented by artisanal sauces and dressings, including tableside shaved truffles, wafu dressing (savory soy vinaigrette), chili ginger and black truffle-infused aioli. Of course, it is prepared on the robata grill.

Non-Steak Standouts: The extensive sushi menu is can't-miss, plus roasted king crab and Madagascan jumbo tiger prawn, which are also cooked on the robata grill.

Behind the Bar: You'll find one of the most comprehensive sake menus in town at Roka Akor, plus Japanese beer and whiskey. The seasonal cocktails are Japanese influenced.

Private Dining? Yes

03 of 09

Chicago Cut

Chicago Cut Steakhouse
300 N La Salle St, Chicago, IL 60654, USA
Phone +1 312-329-1800

The Concept: The swanky riverside steakhouse is open daily for breakfast and it's not even located in a hotel. That's because it's on the ground floor of a contemporary office building filled with attorneys and CPAs. Guests may nosh on steak and eggs every day accompanied by one of the best views in the city. It's also a celebrity magnet that has attracted the likes of Beyonce, Jay-Z, Mark Wahlberg, and Kate Upton.

Choice Cuts: The bone-in prime rib, a.k.a. "The Holy Grail," is a best seller as well as the double cuts for two (Porterhouse, bone-in ribeye) and marinated Cajun ribeye. The steaks are aged for 35 days and butchered on the premises. Unconventional additions include truffle salt and bleu cheese fondue.

Non-Steak Standouts: Half roasted free-range chicken with champagne herb jus, vegetable risotto, and Chilean sea bass with miso glaze are some of the top options.

Behind the Bar: The wine list is extensive, and the cocktail list is comprised of classic and contemporary sippers alike.

Private Dining? Yes

04 of 09

Joe's Seafood, Prime Steak & Stone Crab

60 E Grand Ave, Chicago, IL 60611-3533, USA
Phone +1 312-379-5637

The Concept: We love us some turf, but you know what makes it even better? Surf. Steak and crustaceans are a match made in heaven. Joe's is the kind of place where you can rip into ribeyes and gargantuan crab legs with animalistic fervor, while also eating out of the lap of luxury and receiving white-glove service. True hedonism.

Choice Cuts: The 24-ounce bone-in ribeye, hand-carved by an onsite butcher, is the name of the game.

Non-Steak Standouts: The seafood, of course. Specifically, large Florida stone crab claws served chilled with Joe's mustard sauce and the jumbo Alaskan king crab served chilled with drawn butter.

Behind the Bar: Bloody Marys with blue cheese and cocktail shrimp, and gin and tonics with grapefruit and thyme, are yet another expression of the restaurant's more-is-more philosophy.

Private Dining? Yes

Continue to 5 of 9 below.
05 of 09

Fig & Olive

Fig & Olive
104 E Oak St, Chicago, IL 60611, USA
Phone +1 312-445-0060

The Concept: Rooted in the rich and elegant cuisine from the Riviera and coastal regions of the South of France, Italy, and Spain, Fig & Olive incorporates the best olives oils from those places as well. The chef-driven restaurant aims for seasonality throughout the year and works with a number of local farmers and purveyors for premium ingredients.

Choice Cuts: Steaks and chops are just as popular as the house-made pastas and risottos, and enhanced, of course, with signature olive oils. One of the best is the grass-fed hanger steak, which is roasted with hen of the woods mushrooms. It comes with a cassolette of carrots, peas, and pearl onions and with crispy crushed potatoes with parmesan and chimichurri sauce.

Non-Steak Standouts: Seasonal pastas, risottos, and the wild-caught halibut.

Behind the Bar: Classic and original cocktails, plus more than 30 wine varietals from the South of France, Italy, and Spain that are offered by the glass.

Private Dining? Yes

06 of 09

Prime & Provisions

Nathan Michael
222 N La Salle St, Chicago, IL 60601, USA
Phone +1 312-726-7777

The Concept: Leave it to the guys behind the glamorous, celebrity magnet Siena Tavern to open this sprawling, showy steakhouse in a 100-year-old building. Prime & Provisions feels extremely modern, yet at the same time you get the impression that it's been modeled after one of those vintage, luxurious dining railroad cars. The 12,000 square-foot venue accommodates 300 people. It's directly across from the Chicago River where you may experience the Chicago Architecture Foundation River Cruise. It's also a quick stroll to the Chicago Riverwalk.

Choice Cuts: Prime & Provisions is the first Chicago steakhouse to source only U.S.D.A. all-natural prime heritage black Angus beef. The artisanal Kansas beef product is known to be humanely raised and never exposed to hormones, antibiotics, or pesticides. Diners may indulge in a number of possibilities, but the hand-cut, barrel-cut filet mignon and an impressive center-cut Porterhouse for four are some of the highlights.

Non-Steak Standouts: Crispy fried chicken that's paired with chili bourbon maple drizzle, the lamb chops with parsnip puree and lamb jus, and chilled Alaskan king crab legs that come with Meyer lemon mustard sauce.

Behind the Bar: A host of classic drinks, plus an upscale champagne and wine list.

Private Dining? Yes

07 of 09

RPM Steak

RPM Steak
66 W Kinzie St, Chicago, IL 60654, USA
Phone +1 312-284-4990

The Concept: Another celebrity magnet, RPM Steak showcases a dazzling, glamorous dining room where you can see what's going on in every corner of the room. Its claims to fame are the juicy, grass-fed steaks and bison—plus table service harking back to the golden age.

Choice Cuts: The 8-ounce bison filet, plus old-fashioned, butcher's cuts of 16-ounce of prime boot steak and short rib steak. Both cut like butter. There's also the 60-day, prime dry-aged, 38-ounce ribeye.

Non-Steak Standouts: Broiled black cod, charcoal-roasted chicken, and spicy miso-roasted Maine lobster are musts.

Behind the Bar: The wine list goes deep and is comprehensive, plus there is a cocktail menu full of the classics.

Private Dining? Yes

08 of 09

Gene and Georgetti

500 N Franklin St, Chicago, IL 60654, USA
Phone +1 312-527-3718

The Concept: Gene and Georgetti is Chicago's oldest steakhouse. Founded in 1941, it came to epitomize the classic Chicago Italian steakhouse we've come to know today. Celebrities old and young have dined here, from Frank Sinatra and Lucille Ball to Keanu Reeves and Will Ferrell.

Choice Cuts: On the specials list, look out for a steak that gets the authentic Italian treatment: the Bistecca Fiorentina. It's a 48-ounce T-Bone steak for two, dry-aged, and served with roasted asparagus.

Non-Steak Standouts: This is real good Italian—so for heaven's sake, order some bowls of pasta for the table. Might we suggest the linguine alle vongole or the bucatini carbonara?

Behind the Bar: A trip paid to Gene and Georgetti is a fine wine occasion. Ball out on a bottle of Barolo.

Private Dining? Yes

Continue to 9 of 9 below.
09 of 09

Swift & Sons

Eric Kleinberg
1000 W Fulton Market, Chicago, IL 60607-1212, USA
Phone +1 312-733-9420

The Concept: Boka Restaurant Group teamed up with B. Hospitality Co. for the well-celebrated Swift & Sons, located in the Fulton Market Meatpacking District, which pays homage to the area's heritage that dates back to the 1920s. Cold Storage, Swift & Sons' "restaurant within a restaurant," is a 60-seat seafood eatery specializing in oysters, mussels, and other raw bar favorites. Swift & Sons also offers an in-house concierge desk. During hours of operation, the concierge will be on hand to provide memorable and personalized experiences, such as restaurant and hotel reservations, floral arrangements, auto detailing, premium theater and concert tickets and gift purchasing.

Choice Cuts: Get ready for a number of high quality cuts of “boutique beef,” including a 38-ounce, dry-aged cote de boeuf, 36-ounce Porterhouse, 24-ounce bone-in ribeye, 14-ounce bone-in filet, and A5 Japanese Wagyu.

Non-Steak Standouts: Highlights include the roasted Amish chicken the pappardelle lamb ragu.

Behind the Bar: The menu spotlights craft beer, specialty cocktails, a 600-plus bottle wine list, and 30 wines by the glass.

Private Dining? Yes

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9 Best Steakhouses in Chicago