The Filet Mignon Au Poivre is awesome.

Hey guys, I know its been discussed here before ( I did use the search function) but I am a true foodie and will only be in Chicago for a short minute so I thought I would put my question out there. I have narrowed my search down to three choices.
David Burkes
Joe's Steak and Stone Crab
Sullivans

David Burkes entices me with the 55 and 75 day bone in rib eye
Like the idea of Stone Crab(haven't had any in some time) at Joe's
Sullivans menu just looks yummy

Definitely plan toget the bone in rib eye at whichever restaurant I choose. Price is not a consideration as I do not not get to Chicago often.

In the spirit of giving back, should you make it to Atlanta, I suggest New York Prime, Bones and Chops in that order. Although many prefer Bones.

Thanks guys!

Tylor Blake

Of those three - Sullivan's.  Never heard of David Burkes.  But Gibson's has a dyno-mite rib eye ... and Chicago Chop House.  

You can't go wrong with Joe's.  Sullivan's is a chain, and although good, there are many better choices in Chicago.  Also check out Gibson's, Hugo's, and the newest addition, Chicago Cut, which is overlooking the river.

I'm with you, I would choose Gibsons first

this year mastros opened on the north side.  they have about 5 or so places in phoenix/scottsdale and southern calif.

absolutely outstanding in the ariz location.  cannot imagine that the chicago one will be any different.  great pour and great food.

Primehouse everyday of the week and twice on sundays.  I would skip the 75day old though.  Stick with the 55 day.

That is why I did not include it in my choices. Am I missing something?I much prefer a ribeye over a filet.
I see W.R Chicago cut........help me here, what is that?

It's called the W.R.'s Chicago Cut, and it's delicious.  All of the Gibson's menu items are also available at Hugo's, which is next door and offers more fish choices.  I prefer the atmosphere at Hugo's.  The steaks come out of the same kitchen.

Sullivan's is good, but there are better steaks here. Burke's  and Joe's have amazing steak and I like the side dishes at Burke's.  Man, if you had a car, I would suggest Bogart's in the southern suburb Homewood IL.   Steaks are so good, you will slap your mother.

I have not yet been there but David Burke’s is at the top of my must try steak houses. Sullivan’s is OK, but nothing super special about the environment except for the live piano bar. I’ve been there a few times and the bone-in rib-eye was always good. It’s actually a national chain.

My favorite is still Chicago Chop House and their grilled prime rib house special. Some say their quality has gone down hill but I don’t see it. I love the atmosphere (three story brownstone with a 1920’s mobster motif).

Like many believe, I also think the dining experience is just as important as the food. For that reason, another Chicago favorite for many is still Gene and Georgetti. Gibsons is also very popular.

To say nothing of Jack Gibbons Gardens at 147th and Oak Park Ave.!

Not to fan the flames, but I would choose Burke's over Gibson's simply because as a foodie, you might appreciate the dryaging in a Himalayan salt-lined cooler and the dry aging process there.  See if you can find the You Tube video of Burke giving the tour of the cooler.  Either way you can't go wrong.  Gibson's is a Chicago landmark but of all the times I've been there, it hasn't been that memorable.  Big steaks, Huge lobsters, eh flavor

The menue for DB is winning me over by far. Lobster Cocktail (with cucumber noodles and chili) as an app.....yummmy! Pair that with a 55day ribeye and I will be in either a coma or heaven

Nobody ever talks about TAVERN ON RUSH.  I think Tavern have one of the best bone-in-filets as well as their other steaks.

Tavern On Rush is very under-rated.  It doesn't get enough credit in my eyes.

That's my $.02

SP

Gibson's isn't what it used to be.  Food quality has dropped tremendously.  Gibon's is sooooooo  over-rated!

I can strongly recommend Keefer's on Kinze, it right across from Harry Carey's...I prefer their aging process, which consist of salt and pepper only.  Enjoy.

If you're looking for more than just a hunk of prime, perfectly cooked steak, you gotta try Primehouse.

Try these two, both are new and both are AWESOME!!!


Chicago Cutwww.chicagocutsteakhouse.com/    
Mastro's Steakhousehttp://mastrosrestaurants.com

You haven't had steak until you've had Gibsons

My other favorites are Buckingham's Steakhouse at the Elgin Casino, and Wildfire.

Just a couple of my neighborhood hang-outs

If you are only going to be in Chicago for a short time I suggest getting an Italian beef sandwich.  I know you can't find one in Atlanta but it is really what Chicago is famous for.  Now who has the best beef is a whole different discussion, but if you're downtown 3 good spots are Mr. Beef, Als or Portillo's ( I suggest dipped with sweet peppers)

Just had a meal at Mastros and would rate it right up there with Joe's.  Outstanding bone in Rib Eye and they had a special cut they called the Tomahawk cut.  You will not be dissapointed.  

Gibson's is more about who is there and less about the food.

"Sullivan's is a chain".......and? so?  the steaks are fantastic, the wedge salad is awesome and the service is always top notch.  Behind Charley's in Tampa, Sullivan's is my second favorite steak house.

process/method for preparing a whole tenderloin.  it is magically simple, and everyone who has tasted it agrees that no steakhouse, none, zero, zip can compare.  if enough of you would like me to post the formular, and it is simple, send me a pm, and if the numbers are enough to warrent I will share this with you guys.  no one.....no where.....does anything like this, it is that special.  hell it might even wow somebody's pants right off

That looks so yummy. Geeez, it looks like I will be getting my share of protein while in Chicago ( I suppose that could be followed by funny commentary)

I don't think I could pass on that after seeing the picture.Looks like greasy delicilousness.

And yes, this could be a whole new thread.

I'm not a vip, so can't get pm, would love the secret!

Posted By: oldmgic

process/method for preparing a whole tenderloin.  it is magically simple, and everyone who has tasted it agrees that no steakhouse, none, zero, zip can compare.  if enough of you would like me to post the formular, and it is simple, send me a pm, and if the numbers are enough to warrent I will share this with you guys.  no one.....no where.....does anything like this, it is that special.  hell it might even wow somebody's pants right off

Do I see one vote here for Gene and Gorgettis (ok I can't spell but you know who I mean).  The last survivor of the true Chicago house?  Or has it been too long since I've been there?