Chicago Cut Steakhouse’s patio, situated along the historic Chicago River, is now open to the public for breakfast, brunch, lunch and dinner, weather permitting. Along with an impressive view of the city, diners can enjoy the restaurant’s full menu outdoors with veteran Chef Jackie Shen serving up 100-percent Prime USDA beef along with other signature dishes. The patio seats 120 and features a cocktail lounge with an unrivaled wine list available via iPad offering more than 700 wines.
Along with spring comes soft shell crab season, and Executive Chef Jackie Shen will offer guests authentically prepared Tempura Battered Jumbo Maryland Soft Shell Crab, finished with a citrus soy sauce, through July for $34.
To compliment outdoor dining in the warmer months, Chicago Cut will also offer several wines for their low alcohol content and light, sweet flavor. These include:
$8/gls Hirschbach & Sohne Piesporter Michelberg Riesling Kabinett, 2009, 7.5% alcohol content
$8/gls Skouras Rose, 2010, 12% alcohol content
WHERE: Chicago Cut Steakhouse
300 N. LaSalle Street
Chicago, IL 60654
Hours of Operation:
Monday – Friday 7:00 AM-2:00 AM
Saturday and Sunday 10:00 AM-2:00 AM