GT Prime steakhouse

707 N. Wells St., Chicago, IL, 60654

4:30-11pm Tuesday through Thursday

4:30pm-midnight Friday and Saturday

Photo Gallery

Steaks, Steaks, American, American-Contemporary, Seafood

Business Dining, Romantic Spot, Expense Account Diners, Dining at Bar, Reservations Recommended, Premium Wine List, Meet for a Drink, After Work, Power Scene, People Watching, Offbeat, Celebrity Chef, Special Occasion, Private Parties, Valet Parking, Senior Appeal

GT Prime - Chicago

Boka Restaurant Group, the thriving collective known for locally grown eateries like Boka, GT Fish & Oyster and Girl and the Goat, opens a second steak-focused restaurant. Less than one year after debuting Swift & Sons steakhouse in the Fulton Market District, BRG opens GT Prime in River North.

It aims to set itself apart from steakhouses specializing in larger portions with cuts like beef filet, Wagyu sirloin and venison loin sliced in four-ounce and eight-ounce iterations. And for those in parties of four to six, they highly recommend ordering "The Carnivore," which comes with four four-ounce cuts of featured meats. Seafood selections range from whole branzino to one-pound Maine lobster.

Other small-plate options beyond steak include seared foie gras, short rib agnolotti, veal cheek and stuffed quail pot pie.

made with lemon sorbetto or gelato, can loosen the bunch in one's stomach after a major feast. Acquerello Risotto Rice Pudding from the Piedmont area is entire rice stewed in a sweet-smelling mix of cinnamon, allspice, star anise, straight leaves, vanilla beans and nutmeg. Like such a variety of Italian gourmet experts, Coletta is religiously dedicated to superb fixings, saying "I appreciate cooking occasional nourishments. The outcomes are genuinely supernatural. The truth of the matter is that the regular fixing is predominant considering an imperative affair. I trust that 70% of unrivaled cooking is the immediate aftereffect of having a prevalent item." XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX Wu-Nook clarifies that for him, Italian sustenance signifies "pasta, it implies antipasti. It implies customary Italian dishes. Be that as it may, it additionally implies we hit the books hard in this organization; we hit the books truly hard at Nico, particularly the culinary experts. We read Italian cookbooks in Italian. Something I reliably push for is to find Italian strategies that we've never utilized and apply them to the way that we cook here in Chicago." XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX Aldo Zaninotto, Cameron Concede (Osteria Langue) At Osteria Langue, Aldo Zaninotto and Cameron Concede have practical experience in Italian food of the Piedmont locale. Zaninotto was conceived of Italian guardians who moved to Belgium to cook Italian sustenance. Prepared in fine eating eateries like San Domenico and Le Perigord, in 2013 he met Cameron Give and chose to open an eatery together. Allow was conceived in Scotland, and he opened his first eatery in Italy, in the Piedmontese district, encompassed by a portion of the finest eateries in Italy. In spite of the fact that the meat dishes sparkle at the eatery, Osteria Langue, they are maybe best known for their plin, a hand squeezed pasta, basically great. As Concede clarifies, "The nourishments on the menu that highlight this are the Vitello Tonnato, Carne Cruda, Octopus, Rabbit, Steak, Plin, and Panna Cotta. These are conventional sustenances in Piedmont." John Coletta (Quartino) John Coletta is culinary specialist/help establish of Quartino, which has been commended by the Italian government for being a standout amongst the most legitimate Italian eateries in the Unified States. XXXXXXXXXXXXXXXXXXXXXXXXX Coletta endeavors to restore the old methods for eating and drinking, and at his eatery you will discover dishes that you can discover no place else in Chicago and maybe the nation. Sgroppino, for example, is a Venetian drink from the sixteenth century. In the Venetian lingo, "sgropin" is a verb signifying "to unfasten a little bunch." In this manner this drink, made with lemon sorbetto or gelato, can loosen the bunch in one's stomach after a major feast. Acquerello Risotto Rice Pudding from the Piedmont area is entire rice stewed in a sweet-smelling mix of cinnamon, allspice, star anise, straight leaves, vanilla beans and nutmeg. Like such a variety of Italian gourmet experts, Coletta is religiously dedicated to superb fixings, saying "I appreciate cooking occasional nourishments. The outcomes are genuinely supernatural. The truth of the matter is that the regular fixing is predominant considering an imperative affair. I trust that 70% of unrivaled cooking is the immediate aftereffect of having a prevalent item."

Top