Chicago Cut Steakhouse

This riverside restaurant has all the trappings of a classic: red velvet curtains, red ties on the servers and the expensive steaks. It’s the latter we had the most trouble with (well, that, and figuring out the actual purpose of a wine list on an iPad), as the quality of the meat (a butter-tender filet one time, an almost grainy rib eye another) and consistency of the cooking (on-the-nose medium-rare steak one time, dreadfully overcooked burger another) varied from visit to visit. Still, if you’re looking for an alfresco steakhouse experience, it’s tough to beat the place come summer when the patio opens.