Swift & Sons

The building in which Swift & Sons calls home was once a cold storage facility in the heart of the meatpacking center of Chicago. It's in the DNA. You can go the light or hearty route with apps: hamachi crudo; decadent Wagyu carpaccio; rabbit ravioli; roasted octopus; potato pierogi. Or launch with shellfish: crispy Rock shrimp; briny oysters; a luscious crab cake; or the interesting Carpetbagger Oysters sharing their shell with beef tartare and pickled mustard seeds. If you want room for your steak, start with a peppery but oh-so-light arugula salad festooned with button mushrooms, fennel and Parmesan sure to pique the palate. There are fabulous non-steak entrees from poached halibut to a titanic one-pound Niman Ranch pork chop. But, if you're here for a steak, go for any of the dry-aged bone-in options or try something new - Japanese A5 Wagyu Strip Loin - or old-school like Beef Wellington.