All too often, steakhouses serve burgers unworthy of a restaurant thoroughly devoted to beef. At Chicago Cut Steakhouse, that is decidedly not the case. The massive burger, made from a blend of dry-aged beef, is worthy of one of the better steakhouses in Chicago.
Chicago Cut Steakhouse
I had a hunch that the many of Chicago's best steaks weren't in steakhouses. So I took a more circuitous route, one that still allowed for a few traditional heavy hitters, but left just as many behind. Here are the results.
Over the past year I've eaten at more steakhouses than I have in the previous 30 years of my life combined. And since the à la carte system is still a fixture of every steakhouse, which required me to consider a genre of food I'd never really considered before: steakhouse sides.