The Ultimate Guide to Chicago’s Steakhouses

Bavette’s is one of Chicago’s hardest reservations to snag (here are some tips, though!), and with good reason. With a two-level space wrapped in what can only be described as sultry, this speakeasy-esque, French-ish steakhouse is a stunner dripping in low-hanging chandeliers and plush banquettes. Go early, grab a seat at the bar and start with a perfectly ice-cold martini. Move on to an abundant shellfish tower or aim smaller with a baked blue crab cake before diving into a 10-ounce ribeye steak with frites or a 14-ounce bone-in 42-day dry-aged New York strip. Seafood options abound, as do a bevy of vegetable-focused sides.

While many of Chicago’s splashiest steakhouses sit in the general downtown area, this cozy German and French-inspired brasserie, on the border between Ukrainian Village and Humboldt Park, goes for more of an old world vibe. Whether you go during the day for a more casual lunch, grab choice cuts from the front-room butcher case, or settle in for a more intimate dinner in the brick-exposed, tin-ceilinged dining room, start with the signature short rib beignets. Follow that with French onion gratinee (where the soup soaks into a sizable sourdough crouton); tri-tip steak frites with boeuf fat fries; Alaskan halibut with white asparagus; or the 32-ounce, dry-aged T-bone.

Long before the South Loop became a hot neighborhood, the Chicago Firehouse was there, living up to its namesake. This Romanesque Revival building indeed once housed Engine Company 104, but has been serving white tableclothed meals for more than 20 years. There’s plenty of steakhouse options—jumbo shrimp cocktail; chilled king crab legs with drawn butter; a double Angus burger with white cheddar and bacon; Dover sole; and dry-aged New York strip. But when you want to go big, the $175 “Firehouse Executive” for two, with lobster bisque, wedge salads, eight-ounce filets, and more, is the obvious splurge.

Not so much a steakhouse as it is a homey old-school spot that happens to serve steaks, chops, and the requisite wedge salad, Mable’s Table is truly a love letter to chef-owner Anthony Reyes’ mother, Mable. The quaint location, tucked away among Bucktown’s tree-lined streets, makes Mable’s a smart choice for those craving a proper steak without dealing with downtown crowds. All of the classics are here: a 16-ounce Delmonico ribeye and a Lha Reserve New York strip with herb butter; along with some lesser-seen offerings like baby back ribs, charred octopus, and chopped steak with wild mushrooms and caramelized onions.

No conversation about Chicago steakhouses can occur without including Gibsons. One of the city’s steakhouse OGs — and one of the country’s highest-grossing restaurants — this Gold Coast haunt has seen celebrities, athletes, high rollers, and the tourists who love them settle in to a red leather banquette or two. Why? Everything here is oversized, from the massive Idaho baked potatoes and the super colossal lobster tail to the selection of prime steaks and filet mignons (there are also a handful of grass-fed steaks from Australia, too). At nearly 35 years in the business, Gibsons is a well-oiled machine worth visiting at least once.

More information here. 

Following the success of its pandemic opening in downtown Wilmette, Ballyhoo Hospitality (Coda di Volpe, Gemini) launched a second spot in Lake Forest, with just as much excitement as the first. The mood is mostly modern, with some nods toward classic steakhouse tropes, and the menu focuses on sustainably-raised, grass-fed beef that’s available dry or wet-aged. Not everything here screams steakhouse: there’s also crispy lobster with lightly breaded shishito peppers, ginger-jasmine rice with an array of pan-roasted veggies, and beef and veal meatballs pomodoro. Want fried chicken? Head there on a Sunday.

The Chicago steakhouse gets an Argentinian asado twist at this West Loop favorite. Chef-owner John Manion spent years working the open flame while living in Buenos Aires and Brazil, and brings a love for live-fire cookery back here. At the heart of the restaurant, a 12-foot open hearth cooks nearly everything on the menu, including seared scallops, whole branzino, vegetables, sweetbreads, chorizo, ribeyes, New York strips, quail, and even the bread. General manager Alex Cuper has amassed a 100-percent South American wine list with flavors that complement the range of the food.

Call 312-265-1130 for more info.

When Michelin-starred chef Giuseppe Tentori announced in late 2022 he was closing his original GT Fish & Oyster, a legion of devoted fans across the city were devastated. Thankfully we still have his GT Prime, a gorgeous, design-forward room swathed in dark woods and pops-of-color art. But it’s really the sexy food you’re coming for: hand-cut beef tartare; kampachi crudo with smoked apple dashi; seared foie gras with butternut squash and brioche; ricotta cavatelli topped with shaved black winter truffles; and, of course, an array of beef from around the world, including domestic and Australian wagyu, Japanese A5 wagyu, and a selection of prime bone-in cuts.

Call 312-600-6305 for more info.

Glamor, sophistication and top-notch service merge at Swift & Sons, which pays homage to the titans of Chicago’s meatpacking industry. The kitchen, led by chef Chris Pandel, puts out dish after dish that keeps the throughline running. From the king crab legs and lobster bisque drizzled with tarragon creme fraiche, to a smoked Havarti-topped dry-aged Wagyu burger and Pandel’s signature beef Wellington for two, Swift does its namesakes proud.

Call 312-733-9420 for reservations.

Set inside the gastronomic wonderland that is the 88 Marketplace, Holu brings a fresh perspective to the typical steakhouse. Blending Asian barbecue traditions with a modern steakhouse feel, Holu lets diners select their beef—USDA Prime, Japanese Miyuzaki kobe, American or Australian wagyu—by the ounce, to grill at your own table. Seasonal specials to grill alongside the beef might include Iberico bellota secreto (a prized shoulder cut), Australian cold water lobster, or fresh (alive) wild eel. Proof that the steakhouse genre can always embrace new twists.

Call 312-291-8472 for more info.

Great steak and live tango go together like, well, great steak and live tango, an unassuming neighborhood spot at the north end of Lincoln Square, which turns into a lively Argentine party nightly. Expect live music, tango classes, and flamenco shows on the floor, and beef imported from Argentina on the menu, with ceviches, empanadas, grilled prawns, morcilla, paella and more playing supporting roles.

Call 312-291-8472 for more info.

When a restaurant opens in 1941 and still packs it in night after night, they must be doing something right. Maybe it’s the nostalgia (hell, Frank Sinatra and Lucille Ball both ate here) or the goodfellas-esque vibes, but we think it’s the food. There’s classic Chicago dishes like shrimp de Jonghe and chicken Vesuvio, but also polenta with porcini mushrooms, calamari fritti, their original garbage salad (iceberg, salami, provolone, and shrimp), regional Italian pastas (cacio e pepe), and, of course, many enormous steaks and chops, all of the wet-aged Prime variety. Come here for an old-school night on the town with a side of history.

More information here.

It may sit across from a modern, steel-and-glass McDonald’s, but Chicago Chop House is a throwback to another era. Set inside a four-story 120-year-old Victorian brownstone, this classic spot feels like a time portal, especially with its nightly live piano entertainment and walls plastered with photos of celebrities, athletes, and every Chicago mayor. Whether Linz Heritage Black Angus or A5 Japanese wagyu, all the beef is butchered and hand-cut in house daily, and can be served with add-ons like truffle butter, horseradish, or peppercorn sauce. Want the prime rib au jus with horseradish cream and garlic mashed potatoes? Gotta come in on the weekend (it’s worth it).

Call 312-787-7100 for reservations.