Steak 48
Cuisine: Steakhouse
10Best Says
Deviating just enough from the usual steakhouse selections makes Steak 48 a joy for fans of the cuisine. Just consider the starters: Chef's "PB&J" paté, fig jam, and Woodford reserve bourbon; crispy... Read More
Deviating just enough from the usual steakhouse selections makes Steak 48 a joy for fans of the cuisine. Just consider the starters: Chef's "PB&J" paté, fig jam, and Woodford reserve bourbon; crispy shrimp deviled eggs; and a cool King Crab & Avocado Stack.
Not only is there a"Super Colossal Shrimp Cocktail" but a Maine lobster rendition, too. Offset the cholesterol with a Superfood Salad chock full of seeds, berries and kale (natch). Prime steaks and chops are responsibly farmed and wet aged 28 days then hand cut in house by a master butcher. You'll say, "You're the master"after your first bite of domestic Wagyu NY strip or filet (limited availability) or a bone-in ribeye topped with black truffle sautéed Maine lobster.
There's also fresh seafood and non-steak choices such as meatloaf made with rib eye, filet mignon, pork and black truffle green peppercorn that will make your mama's eyes cross.
EXPERT TIPS BY:
Jacky Runice
Chicago Local Expert
- Steakhouses: "The bi-level dining space offers nooks for lovers, seating for larger parties, and an outdoor patio with fireplaces and a view of the busy life below."
- Best for Steakhouses Because: Sturdy martinis, efficient teamwork insuring streamlined service and spot-on steakhouse fare equal a win for date night, special occasion or sudden steak craving.
