Knife - Chicago
The modern Lincoln Square steakhouse Knife joins a host of eclectic eateries that help make the neighborhood a great dining destination. It's in good company with the likes of Bistro Campagne, Elizabeth and Luella's, which all bring unique, lively concepts to the area.
Knife aims to update classic steakhouse dishes. For example, the wedge salad is grilled and sprinkled with lobster mitts bacon. Brussels sprouts are seasoned with red onion marmalade and smoked paprika. And one of the red-meat options is lamb Porterhouse, which is accompanied by roasted fennel, creamed kale and Kalamata olive vinaigrette.
Nevertheless, dry-aged steaks are the star at Knife. They're all locally sourced from humane-focused farms in Illinois and Iowa, and dry aged on premises. All steaks--from the eight-ounce tenderloin to a 28-day dry-aged New York strip--are served with house-made Journeyman steak sauce and come with a choice of onion strings or hand-cut frites.
There's also a 28-day, dry-aged 28-ounce ribeye for two on the menu. It's carved tableside and arrives with twice-baked potatoes, broccoli and au poivre. Non-steak entrees include Ahi tuna and pappardelle with smoked butter and vegetables.