Top-Notch Menu, Service and Amenities Along the Chicago River
Chicago’s long-standing love affair with steakhouses is about to heat up once again. Chicago Cut Steakhouse, featuring a bold new spin on the traditional restaurant, is set to open Monday, September 20 in an unrivaled setting along the Chicago River.
Helmed by partners David Flom (formerly of Rosebud Steakhouse) and Matt Moore (Rosebud Prime and Smith & Wollensky), Chicago Cut Steakhouse will redefine the city’s steak-centric dining scene with signature USDA-certified prime beef, which is sourced in New York and will be dry aged and hand cut on site. A variety of made-to-order cuts will be joined by eight different fish options, shellfish, chops, an array of hearty side dishes and more on Chicago Cut Steakhouse’s extensive dinner menu. The full menu will be available to the media soon.
Says Flom, “Our goal at Chicago Cut Steakhouse is to build a relationship with each and every guest so that they will become a regular customer. From our extensive experience working in top Chicago restaurants, we know that it is attention to detail in the menu, atmosphere and an above-and-beyond experience that brings people back.”
● Chicago Cut’s expansive surroundings will feature a lively bar area that seats 45 framed by dramatic wine display cases; vibrant red velvet banquettes and spacious dining tables accommodating 170 guests; and sweeping views of the Chicago River. Two private dining rooms, which can be used separately to seat 45 or combined for one large space accommodating 100, are situated just beyond the restaurant’s main dining area.
● A sprawling 100-seat outdoor patio lining the riverside will boast a vivid awning spelling out the Chicago Cut name, a signature that is sure to become one of the city’s most photographed (and talked about) details.
● Special touches abound in this exciting new endeavor, such as the restaurant’s global wine list, which is presented to the guest via an iPad program that offers flyover panoramic views of each vineyard and glimpses of each bottle on offer.
● Large profile magnums of wine will be a staple here, all the better to complement the restaurant’s generous entrees and larger-than-life persona. According to Flom, who also serves as the restaurant’s sommelier, “Wine ages better in larger formats, so Chicago Cut Steakhouse will be able to educate guests on the best wines available from all over the world.”
● In addition to Chicago Cut Steakhouse’s enticing dinner options, the restaurant will also serve the city’s best “power breakfast,” catering to Chicago’s top influencers with a white tablecloth presentation.
● Lunch will also be an impressive daily event, featuring carving stations in the bar area with prime rib, ham and turkey for guests who are limited on time.
● In another grand, put-the-customer-first gesture, Chicago Cut Steakhouse will offer a secret entrance with a dedicated maitre‘d exclusively for employees of the nearby Merchandise Mart.
Chicago Cut Steakhouse
300 N. LaSalle Street
Chicago, IL 60654