Bavette's Bar & Boeuf in Chicago is the dimly-lit River North steakhouse on Kinzie, French bistro paintings overhead, with a bone-in ribeye that anchors the room.
Signature dishes: Bone-in ribeye, Hash browns
Must order: The bone-in ribeye with hash browns; the lobster gnocchi for non-beef eaters.
Tip: Book at 21:00 on a weeknight if you want the back booths. The earlier seating is mostly business dinners.
Address: 218 W Kinzie St, Chicago, IL 60654
Gene & Georgetti in Chicago is the 1941 Italian-American steakhouse under the elevated tracks at Franklin and Illinois, opened by Michelotti and Federighi.
Signature: Garbage salad, Bone-in ribeye
Order: The Garbage Salad; the bone-in ribeye; a Negroni at the bar before sitting down.
Tip: Ask for one of the back-room booths under the photo wall. The lighting is the same warm gold it has been for eighty years.
RPM Steak in Chicago is the marble-and-leather River North steakhouse on Kinzie from the Melman family of Lettuce Entertain You, with A5 Wagyu sliders at the bar.
Signature: A5 Wagyu sliders, Dry-aged ribeye
Order: A5 Wagyu sliders to start, the dry-aged ribeye for two, popovers as the side.
Tip: Sit at the bar if you cannot land a booth. The bar menu is the same and the cocktails arrive faster.
Topolobampo in Chicago is Rick Bayless's Michelin-starred Mexican fine-dining room beside Frontera on Clark, with regional menus that rotate every six weeks.
Signature: Suckling pig in mole, Tasting-menu ceviches
Order: Whichever mole is on the current tasting menu; Bayless has been cooking them in Chicago since 1989.
Tip: Reservations open 60 days out and the Friday slot goes in an hour. Set a calendar alarm.
Frontera Grill in Chicago is Rick Bayless's 1987 Clark Street Mexican dining room beside Topolobampo, the kitchen that brought regional Mexican to the Midwest.
Signature: Carne asada, Cochinita pibil
Order: Carne asada with handmade tortillas; the cochinita pibil if the Yucatan menu is running.
Tip: Walk in at 17:00 on a weekday for the bar; the booths fill by 18:30 most nights.
Gibsons in Chicago is the Rush Street steakhouse since 1989 with its own USDA Prime stamp, packed nightly with politicians, athletes and conference traffic.
Signature: W.R.'s Chicago Cut, Twin lobster tails
Order: The Chicago Cut, a 22-ounce bone-in ribeye. The au jus is on by default.
Tip: The cake slices are large enough for four. Order one for the table and ask for four forks.
Gene & Georgetti in Chicago is the 1941 Italian-American steakhouse under the elevated tracks at Franklin and Illinois, opened by Michelotti and Federighi.
Signature: Garbage salad, Bone-in ribeye
Order: The Garbage Salad; the bone-in ribeye; a Negroni at the bar before sitting down.
Tip: Ask for one of the back-room booths under the photo wall. The lighting is the same warm gold it has been for eighty years.
RPM Steak in Chicago is the marble-and-leather River North steakhouse on Kinzie from the Melman family of Lettuce Entertain You, with A5 Wagyu sliders at the bar.
Signature: A5 Wagyu sliders, Dry-aged ribeye
Order: A5 Wagyu sliders to start, the dry-aged ribeye for two, popovers as the side.
Tip: Sit at the bar if you cannot land a booth. The bar menu is the same and the cocktails arrive faster.
Topolobampo in Chicago is Rick Bayless's Michelin-starred Mexican fine-dining room beside Frontera on Clark, with regional menus that rotate every six weeks.
Signature: Suckling pig in mole, Tasting-menu ceviches
Order: Whichever mole is on the current tasting menu; Bayless has been cooking them in Chicago since 1989.
Tip: Reservations open 60 days out and the Friday slot goes in an hour. Set a calendar alarm.
Frontera Grill in Chicago is Rick Bayless's 1987 Clark Street Mexican dining room beside Topolobampo, the kitchen that brought regional Mexican to the Midwest.
Signature: Carne asada, Cochinita pibil
Order: Carne asada with handmade tortillas; the cochinita pibil if the Yucatan menu is running.
Tip: Walk in at 17:00 on a weekday for the bar; the booths fill by 18:30 most nights.
Daisies in Chicago is Joe Frillman's Logan Square pasta-and-vegetable dining room on Milwaukee Avenue, with grain and produce sourced directly from Illinois farms.
Signature: Cavatelli with ragu, House-made focaccia
Order: Cavatelli with whatever ragu is current; the focaccia first, while you wait.
Tip: Brunch is the underrated meal here. The same pasta program with eggs and patio seating in summer.
