At a restaurant with the sheer scale of Epic—a multi-level lounge, restaurant and rooftop bar—what kind of impact does a chef’s departure have? Not much apparently, as Michael Shrader (formerly of N9NE) has replaced opening chef Stephen Wambach, and there’s not a hiccup to sense
Laurent Tourondel's Chicago foray seems to want to appease every craving—the restaurant offers pizza, sushi, steaks, burgers, a raw bar, brunch and more. But topped with anemic slices of watery tomato, the pizza doesn't satisfy
Benny’s is a steakhouse, not in the suave, reinvented David Burke’s Primehouse fashion, nor in an old-school Gene & Georgetti mold: Its uninspired environs merely provide an inoffensive setting for the consumption of salted, beefy protein. But what proteins!
Brendan Sodikoff’s vaguely French steakhouse is a departure—or perhaps an evolution—for the restaurateur. While his other spots (Gilt Bar, Au Cheval) have their charms, the appeal of this spot—decked out with jazz-era decor and music—is practically universal
Vodka martini: $18. Crab cakes: $14 each. Sixteen-ounce New York strip: $49. Before you shake your head and huff off to the Rock and Roll McDonald’s, hear us out: If you’ve got these kinds of funds at your disposal, Mastro’s is the place to blow them
If it gets any more old-school than this circa-1941 steakhouse, we haven’t seen it. Filling every inch of the wood-lined dining room are Naugahyde bar stools, chairs and banquettes as blood-red as the steaks (both well-aged, we might add)
This century-old brownstone is a quintessential Chicago steakhouse in every sense of the word. Businessmen with fat expense wallets head upstairs for white-tablecloth service, pricey wines and 48- or 64-ounce porterhouses fit for a king