Description
Has star chef David Burke given Chicago a steakhouse like no other? Let’s put it this way: We’ve definitely never come across a crab cake quite so deliciously unique (the impeccable meat is shaped like a maki roll and crusted in Japanese pretzels), and the popovers that stand in for bread are a nice twist (even if they were a little burnt). We found the filet to be unstoppably tender and rich; the strip, not so much. And while desserts are creative (fill your own doughnuts), over-the-top desserts are de rigueur at steakhouses. So is it different? Yes. But not so different that your parents won’t like it. Which is good, because you’ll want them to take you here again and again.