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February 22, 2005
The Best Chicago Steakhouse
What is the best steakhouse in Chicago? In my quest to experience Chicago's top steak dining experience I posed this question to dozens of Chicagoans over the weekend. The two clear favorites among locals were Gibsons Steakhouse and The Chicago Chop House. I decided to try both and make my own assessment.
I applied the following methodology to my research:
1) Enter steakhouse.
2) Order a martini at the bar.
3) Proceed to table and ask the waiter to recommend the best steak in the house. Order the steak medium rare with a side of creamed spinach.
4) Request a fine glass of red wine to accompany my meal.
5) Savor the experience.
I rated each steakhouse in five categories:
1) The Martini. Ice cold, generous pour and bone dry.
2) The Ambience. Classic, seasoned interior enhances the charm.
3) The Steak. Thick cut, perfectly aged and cooked to a perfectly juicy medium rare.
4) The Creamed Sp inach. The perfect blend of spinach, cream/butter, salt and nutmeg.
5) The Staff. Attentive, courteous, opinionated without being overbearing. Bonus points awarded for seasoned, experienced staff (adds to classic ambience, above).
Here's how Chicago's favorite steakhouses fared:
1. The Martini
Both delivered solidly on this front. Though the glasses seemed larger at the Chophouse and the garnish more exotic -- the two olives were attached to the toothpick in the shape or a barbell, and the barbell/toothpick perfectly balanced on the rim of the glass - one olive in the gin, one olive dangling outside the glass.
**Advantage - Chicago Chop House**
2. The Ambience
Hard to compare. I enjoyed dinner at the Chophouse and lunch at Gibson's. Hard to make an honest assessment. Each had 100's of signed pictures of the celebs who had dined there hanging on the walls - always charming to see ex-Presidents, mayors and movie stars smiling and shaking hands with the proprietor after a satisfying steak dinner and martinis. Chophouse had fewer architectural and design updates -- and that scores high in my book.
** Slight Advantage - Chicago Chop House **
3. The Steak
Chop House: Bone-in Filet Mignon. Gibson's: W.R.'s Chicago Cut (Bone-in Ribeye). No doubt here -- the Bone-in Filet may very well have been the best steak I have ever eaten. About 2 inches thick, perfectly cooked and loaded with tender juiciness. W.R.'s Chicago Cut came out medium well -- and I had to send it back. That said, the second draft was cooked perfectly and was a great steak. But if I had to choose again, I'd head back to the Chop House and do the filet all over again.
** Advantage - Chicago Chop House **
4. The Creamed Spinach
Hard to screw this up. Gibson's delivered enormous over-sized portions. Though, I must admit Gibson's was a little too creamy for my taste. The Chophouse delivered the goods.
** Advantage - Chicago Chop House **
5. The Staff
Highly efficient and courteous staff at both restaurants. After my first steak was over-cooked, Gibson's brought out fresh sides and a complimentary glass of wine. At the Chop House, I dropped my knife, and before I could turn around to ask for a replacement, the waiter had already placed a fresh knife on the table. The only differentiator here: The Chop House staff was older and more seasoned. Again, this suits my taste for a classic, old-school steakhouse experience.
**Slight Advantage - Chicago Chop House**
And the winner is…
Chicago Chop House
60 W Ontario St
Chicago, IL 60610
(312) 787-7100
A highly recommended runner up:
Gibsons Steakhouse
1028 North Rush Street
(corner of Bellevue and Rush)
Chicago, IL 60611
(312) 266-8999
Posted by charles at February 22, 2005 01:03 AM
Comments
The Chicago Chop House is a fine experience indeed. The T-Bone was outstanding as was the bartender’s martini prowess.
Posted by: wayne at February 22, 2005 07:30 AM
Charles - Excellent review. Should you leave the law, add food critic to your next career options. By the way, the apple martinis were top notch too...a perfect blend of sweet and sour.
Posted by: Toby at February 22, 2005 08:01 AM
Toby + Wayne:
Look forward to expanding this research project in San Francisco.
Cheers!
Posted by: Charles at February 22, 2005 10:30 AM
Fantastic review! Next time I'm in Chicago (yeah, right), I'll know where to go...
And the next time you're in Portland, Oregon, you can apply your review prowess to Ruth's Chris, Morton's and the Ringside. :-)
Posted by: Bren at February 23, 2005 08:38 AM
Bren - As a fellow Portlander, I can vouch for the Ringside (on Burnside). An excellent old-school dining experience here in the Northwest. And though it's no longer around, Henry Ford's on Barbur Blvd. ranks as the most memorable/surreal steakhouses on my list. An intere sting memoir - and some pictures that hint at this establishment's charm and intrigue are here: http://www.laurabush.info/website/archives/5.html
Has anybody experienced Gene and Georgetti in Chicago? I just read an intriguiging review this evening.
Posted by: Charles at February 25, 2005 02:51 AM