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This West Loop steakhouse cooks Argentinian-style asado over an open hearth in a dining room built so you can watch your dinner get the full campfire treatment. It's a dressed-up night out with a check to match, and the menu has fun with itself: the bone marrow doubles as a shot glass for mezcal, and the "Party Steak" arrives with a trio of sauces, presumably so no one has to share a favorite.
The awards strongest first
- The Banchets Nominee · Restuarant of the Year
- Eater Chicago’s Best Steakhouses
One number, weighted & current 79
How we scoreThe dishes from the writeups
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Wagyu tartare
“Order the wagyu tartare, bone marrow (you can even use the marrow to take a shot of mezcal or whiskey), or the “Party Steak” that’s accompanied by a trio of sauces.”
Eater -
Bone marrow
“Order the wagyu tartare, bone marrow (you can even use the marrow to take a shot of mezcal or whiskey), or the “Party Steak” that’s accompanied by a trio of sauces.”
Eater -
Party Steak
“Order the wagyu tartare, bone marrow (you can even use the marrow to take a shot of mezcal or whiskey), or the “Party Steak” that’s accompanied by a trio of sauces.”
Eater -
Grilled shellfish platter
“There’s also a grilled shellfish platter offering shrimp, scallops, oysters, and lobster tails.”
Eater
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