Chef Giuseppe Tentori’s update on the classic steakhouse offers smaller portions of rare pleasures such as New Zealand venison loin, and some larger amazements like an Australian wagyu tomahawk. 707 N. Wells St.
Gene & Georgetti
There are many reasons to patronize this classic—the bemused waitstaff, the bartenders who know their business, the well-executed Italian staples like fried ravioli—but you’ll most often find us there for pictureseque prime rib. 500 N. Franklin St.
Maple & Ash
The stylish crowd is still swarming here, three years in, and that’s because the food is spot-on, overseen by chef Danny Grant. Feast on the fire-roasted seafood tower and toast the swell life. 8 W. Maple St.
This soaring local outpost of the national chain plays all the hits: The grill team executes, the servers are brisk and the room features regular live jazz to keep the evening moving. 520 N. Dearborn St.
The underground flagship of this 40-year-old chain keeps humming along, abuzz with the sounds of the servers’ iconic meat presentation and the ping of clinking cabernets. 1050 N. State St.
Prime & Provisions
Among the irresistible first courses here are Fried Chicken for the Table and thick-cut bacon. They don’t worry that you’ll be too full because what follows—prime Black Angus, primarily—is irresistible too. 222 N. LaSalle St.
When this swanky place opened, it seemed like it might be just a short-lived celebrity hangout—Bill and Giuliana Rancic are partners—but the elevated steakhouse fare stayed great. 66 W. Kinzie St.