• A bone-in ribeye, aged and charred to perfection. Photograph by Derek Richmond.

    ISSUE 14: CHICAGO

    CHICAGO CUT STEAKHOUSE

    The clubby decor and wall of windows overlooking the Chicago River and the Loop set a luxe mood at this modern steakhouse–but without a doubt, it’s the meat that’s the star attraction. Classic cuts like porterhouse, prime rib, and dry aged, bone-in rib eyes are butchered on site and prepared to meltingly tender perfection under infrared broilers at the Chicago Cut Steakhouse. And while the menu of appetizers includes the usual steakhouse hits, like bacon-wrapped day boat scallops and jumbo shrimp cocktail, it also packs a few welcome surprises, like a garlic butter and havarti-topped “lobstergargot”.