Steak 48 - Chicago
The third restaurant from a small, Arizona-based chain, the Chicago outpost for Steak 48 will be in River North when it opens in 2017.
The menu will feature the best of prime steaks, fresh seafood and shellfish. It will also offer a variety unique appetizers, entrees and side dishes such as crab & avocado stack, crispy Hasselback potato with smoked sea salt and truffle butter or Alaskan king crab and rock shrimp mac 'n' cheese. Expect the chef to source the best quality fresh products and and choose locally grown when available.
In addition to steaks, the menu will offer prime steakhouse meatloaf, pan-sauteed chicken and a number of raw bar seafood tower options.
2017 may not wind up being as steak-happy as the past couple years in Chicago, which saw a surge in new steakhouse openings like Swift & Sons, GT Prime and STK. But there’s always something new and beefy to look forward to. Case in point: Steak 48. The same folks behind famous Mastro’s Steakhouse (and Mastro’s Ocean Club) are at it again, this time with a new endeavor elsewhere in River North. Here’s everything you need to know right now about downtown’s next great steakhouse: The concept comes from Jeffrey and Mike Mastro, and their father Dennis Mastro. Along with partner Scott Troilo, the team is hard at work polishing up Steak 48 at 615 N. Wabash Ave., currently slated for a summer debut. The restaurant hails from Arizona-based Prime Steak Concepts, which also operates Dominick’s Steakhouse and Steak 44 in Phoenix, plus a Steak 48 outpost in Houston. When it opens in Chicago, the River North restaurant will feature an upscale, modern design with a sure-to-be-lively atmosphere and stylish decor. The two-story property clocks in at 12,000-sq.-ft., divvied into various intimate dining and drinking areas, as designed by Scottsdale-based Testani Design Troupe. Of note is an 800-sq.-ft. patio, a sprawling bar area and a floor-to-ceiling glass expo kitchen. Across the multiple dining rooms, Steak 48 will contain seating for up to 250 diners. Menu-wise, guests can expect a bit of a contemporary twist on the classic steakhouse template, anchored by prime steaks like Wagyu beef and fresh seafood flown in daily. The menu will be outfitted with shareable small plates and sides, unique salads and desserts. The restaurant will even offer plentiful options for gluten-free diners and vegetarians. To drink, there’s a lengthy wine list featuring varietals from across the globe, with more than 50 available by the glass. Lots more by the bottle too, including an impressive reserve list. Steak 48 will also feature an in-depth craft cocktail and spirits program to round things out.