Swift & Sons
Cuisine: American, Steakhouse
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... Read More
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.
- Steakhouses: "Anyone, but especially vegetarians, can make a grand meal of apps (Himalayan Morel Tart), flavorful sides like roasted carrots with hazelnut bread crumbs or Chinese broccoli and onto heavenly desserts like Rhubarb Pavlova."
- Best for Steakhouses Because: Swift & Sons lives up to the meatpacking DNA of Fulton Market with exemplary turns on steakhouse classics, entrees, sides and desserts.