Chicago Prime Steakhouse steakhouse

1444 E. Algonquin Rd., Schaumburg, IL, 60173

3pm-midnight Friday, Saturday

3-9pm Sunday

Photo Gallery

Steaks, Steaks

Outdoor Seating, Fireplace, Self-Parking in Lot or Garage, Street Parking, Private Parties, Entertainment: Live Music

Chicago Prime Steakhouse - Schaumburg

The restaurant group behind Five O’ Clock Steakhouse (Milwaukee) and Chicago Prime Italian (Schaumburg) also owns Chicago Prime Steakhouse.

The establishment is actually situated in Schaumburg, and is an ideal venue to check out after a few rounds of golf at Highland Woods Golf Course or Arlington Lakes Golf Course. Chicago Prime Steakhouse unapologetically showcases beef in all its glory.

Steaks come Cajun-style, au poivre or bacon wrapped. Unique toppings range from Cognac peppercorn cream sauce and maple horseradish. Choose from a 16-ounce New York strip to a 48-ounce Porterhouse. There's shrimp, salmon or Alaskan king crab legs for non-meat eaters.

Chicago Prime Steakhouse also features a number of signature specials: a prime ribeye sandwich on toasted bread; tenderloin sliders served with herb butter and horseradish cream sauce; and a DeJonghe-crusted chicken sandwich.

There's live music several nights a week. .

Piedmont in northwestern Italy is a place where there is Alpine mountains and delicately moving slopes. Turin, the capital, was at one time the home of the House of Savoy, the imperial family who molded the historical backdrop of this piece of Italy. Known for wines like the profoundly tannic Nebbiolo, and in addition Barbaresco, Barbera and the acclaimed Barolo, Piedmont is the home of the Slow Food Movement, the Alba white truffle, and world celebrated hamburger. It's nothing unexpected, then, that carne cruda, meagerly cut or finely ground super excellent hamburger, is one of the staples of the area. Piedmontese dairy cattle have low cholesterol content and strange twofold muscling that implies the meat has additional muscle and less fat. In spite of the fact that the meat has small marbling, it's still extremely delicious and delicate. Be that as it may, it's not about meat. One more of the district's best known dishes is bagna cauda, which interprets as hot shower. This dish is a blend of olive oil, garlic and anchovy, into which is plunged any accessible regular vegetables for an exquisite and very solid, vegetable-centered entrée. As we've seen, numerous districts of Italy have their own particular one of a kind pasta, and in Piedmont, it's tajarin, a long thin pasta with a profound yellow tone because of the eggs utilized as a part of its arrangement. Customarily, tajarin is presented with tomato-or meat-based sauces, and amid the harvest time and winter, white truffles. The other pasta that is normal for the Piedmont area is plin, which is a sort of Agnolotti, a little ravioli. Plin signifies "squeeze," and the pasta is squeezed together to make a minor pocket. Inside that pocket there can be for all intents and purposes anything other than generally substantial ragu or a blend of spread and sage. Piedmontese cooking is additionally portrayed by nourishments of the "fifth quarter," the guts and internal organs that some discover delicious and others discover… simple to maintain a strategic distance from. Finanziera is a healthy stew of sweetbreads (thymus) and spinal ropes, brains, balls, chicken feet and other "bits."