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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…

Room, service, wine list…sure, these things carry weight. But ultimately, a steakhouse experience boils down to execution. And at this outpost of the Texas steakhouse chain, the execution is abysmal…

David Burke’s name is on the door of this modern steakhouse, but make no mistake—chef Rick Gresh is the one in the kitchen…

This riverside restaurant has all the trappings of a classic: red velvet curtains, red ties on the servers and the expensive steaks…

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…