Chicago Cut Steakhouse - Chicago
The restaurant caters to the early-bird business types looking for nicer digs for breakfast meetings. Alas, you’ll only find two steak offerings on the breakfast menu: eggs Benedict with Chicago Cut prime filet and a prime New York strip with two poached eggs.
Lunch and dinner feature far more steak selections, and they’re what you’d expect. The restaurant specializes in dry-aged USDA prime beef, and cuts range from bone-in ribeye to Porterhouse. There are also center-barrel cuts for filet mignon (six ounces to 10 ounces) as well as double cuts for Châteaubriand, Porterhouse and bone-in ribeye. A number of toppings range from the traditional (Au Poivre, Béarnaise) to offbeat (blue cheese fondue, foie gras).
Non-steak choices run the gamut; choose from Great Lakes whitefish, Dover sole, Alaskan halibut and lobster.
The bar area seats 45 and is framed by dramatic wine display cases and sweeping views of the river. The sprawling 100-seat outdoor patio lines the riverside.