Boeufhaus - Chicago
What an unlikely place for a steakhouse. Boeufhaus is located in a nondescript storefront in the up-and-coming Ukrainian Village neighborhood. It's also just south of Humboldt Park. The tiny operation aggressively pursues a true farm-to-table concept by using sustainably and responsibly raised animals as well as artisanal house-made products.
With the kitchen overseen by veteran chef/partner Brian Ahern (Fish Bar, DB Bistro Moderne, Scarpetta), Boeufhaus aims to bring something entirely new to Chicago's overcrowded steakhouse scene. German and French influences permeate through the cuisine, and it's a menu appealing to both socially aware food enthusiasts and hardcore carnivores.
While the menu is mostly seasonal, there are some dishes that are always available. Due to popularity, the braised shortrib beignets and chicken liver gnocchi are standards as starters. There's also the 55-day, dry-aged ribeye--which is sold at market price--and roasted duck breast.
Beverages range from new takes on classic cocktails such as a mezcal cobbler to a minimum of seven craft beers on draft at all times.