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The Alston is a French-leaning steakhouse on the third floor in River North, where the bread gets sliced at your table and you pick your own candle holder, which is the kind of decision-making that makes a steakhouse feel like a party. Steaks are wood grilled with French sauces on the side, but the duck gets pressed tableside, with a metal contraption wringing out the jus. Eater lists it among Chicago's best steakhouses and River North's best restaurants.
The awards strongest first
One number, weighted & current 63
How we scoreThe dishes from the writeups
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Whole duck a la presse
“Chef Jenner Tomaska of Michelin-starred Esme and Petite Edith gilds the lily in all the right ways, including for the dramatic whole duck a la presse prepared tableside.”
Eater -
Dover sole
“Caviar bumps, seafood towers bearing chilled shellfish, and delicacies like Dover sole, foie gras, and bone-in wagyu rib-eye are available, but the most impressive dish happens to be the pressed duck.”
Eater -
Bone-in wagyu rib-eye
“Caviar bumps, seafood towers bearing chilled shellfish, and delicacies like Dover sole, foie gras, and bone-in wagyu rib-eye are available, but the most impressive dish happens to be the pressed duck.”
Eater
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