Smith & Wollensky Steakhouse - Chicago steakhouse

318 N. State St., Chicago, IL, 60611

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Steaks, American, American, Seafood, Seafood

Brunch, Romantic Spot, Expense Account Diners, Business Dining, Waterside, Pre-theater, Outdoor Seating, Dining at Bar, Online Reservations, Power Scene, Private Parties, View, Meet for a Drink, Special Occasion, Late Night Menu, Premium Wine List, Credit Cards Accepted, Senior Appeal, Lunch, Self-Parking in Lot or Garage, Reservations Recommended, Raw Bar, People Watching, Entertainment: Theater, Valet Parking, After Work, Communal Tables

Smith & Wollensky Steakhouse - Chicago - Chicago

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But there's so much more to offer beyond the pretty exterior. For more than 10 years, steakhouse enthusiasts have been coming to this River North outpost for prime steaks, premium seafood and an excellent wine list to match. This, of course, is quite a feat in an area boasting a number of high-profile steakhouse concepts, including Harry Caray's Italian Steakhouse, Chicago Cut, Prime & Provisions and STK.

Highlights on the menu range from a bone-in Kansas City cut sirloin to Yellowfin tuna steak.

Southern Italians made up an expansive rate of the individuals who emigrated from their country to the Assembled States. In this less well off some portion of Italy, weight control plans were pitiful: meat was rare, and southern Italians ate a great deal of vegetables and grains. Indeed, even olive oil was somewhat uncommon in the nineteenth century. This history of privation, be that as it may, is maybe why those Southern Italians who relocated to significant urban areas – including New York, New Orleans, San Francisco, Boston and Chicago – seized the chance to eat enormous amounts of meat with rich sauces. Generally economical pork, hamburger and chicken more likely than not been a superb sight to hungry foreigners who had never observe such culinary riches in their country. This was additionally the period of meatballs the span of a tyke's head.

As much as the Italians cherished the riches and a lot of the New World, the as of now arrived Americans were less excited by the tastes and possesses an aroma similar to Italian sustenance. Americans were at first truly killed, for example, by garlic. However, by the start of the 1920s, and the begin of Restriction, things began to change. Amid Forbiddance, families were permitted to create up to 200 gallons of wine a year in their own homes; and Italians had a long convention of making wine in the home. This wine could then, illicitly, be sold in Italian eateries, which pulled in a radical new customer base, and it wasn't only for the nourishment. Numerous simply needed a taste of what the administration was denying them.

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It was around this time that Italian food began to be mass-produced by people like the strangely named Chef Boyardee (born Ettore Booiardi), who sent out pasta in tomato sauce, all neatly contained in a can. Italian cuisine was becoming mainstream, people liked it, and the most obvious popular culture of example of this acceptance is the spaghetti-kiss in Disney’s “Lady and the Tramp.” Pizza, perhaps the most popular “ethnic” food in the United States, sealed the deal.

The cultural upheavals of the 60s and 70s had created a sense of tolerance for cultures other than those of white bread Americans. During this time, Italian Americans – sometimes third-generation Italian Americans – started feeling comfortable with their Italian heritage, and most Americans were just fine with that.

In the 80s, Marcella Hazan published cookbooks that became the Bibles of a new way of eating, an exotic, “foreign” way of eating that supplanted the one-dimensional foods of the 50s and the no-less-lamentable fast food of the 60s and 70s. In the later years of the twentieth century, Lidia Bastianich came across as a common sense exponent of Italian cuisine, not simply a working class proponent of red sauce Italian food, but rather an advocate of sensible, everyday Italian food that cut-across ethnic and class boundaries. When Mario Batali arrived on the Food Network, the conquest of the American table by Italian Americans was complete. Together with Bastianich, Batali is a co-owner of Eataly, which has several locations and is working every day to deepen the understanding of Italian cuisine among Americans.

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