Chicago Cut Steakhouse (Lenny Gilmore/RedEye )
Gene & Georgetti
500 N. Franklin St. 312-527-3718
At 71 years old, this legendary restaurant is the classic of all classic Chicago steakhouses, having opened its doors before the neighborhood was even called River North. Expect wood-paneled walls, leather chairs and plenty of prime beef.
David Burke’s Primehouse
616 N. Rush St. 312-660-6000
This sophisticated steakhouse, which dry-ages its own beef on-site, is a smart option for those craving a more modern alternative to the neighborhood’s old-school joints.
Chicago Chop House
60 W. Ontario St. 312-787-7100
Open since the ’80s inside a picturesque Victorian building, this steakhouse’s walls are decorated with framed photos of mayors and mobsters. The menu, which hasn’t changed much since it opened, features myriad wine choices, classic steakhouse desserts and an absolutely massive 64-ounce porterhouse.
Chicago Cut Steakhouse
300 N. La Salle St. 312-329-1800
This luxe steakhouse stands out from the others not just because of its iPad wine menu and double-cut steaks that are dry-aged on site, but also because of its riverside patio, warmed with heat lamps on chilly nights.
400 N. Wells St. 312-822-0191
In the shadows of the Brown Line tracks and the Merchandise Mart, this steakhouse serves signature cuts such as the Kinzie Cut flat-iron steak and a 48-ounce porterhouse that’ll serve you and your three hungriest friends. Steak also finds its way into other dishes such as the prime rib risotto and sirloin-topped salad.
Benny’s Chop House
444 N. Wabash Ave. 312-626-2444
Rather than side with one school of steakhouse thought, Benny’s offers its beef wet-aged or dry-aged as well as bone-in or boneless. The piano lounge is a prime perch for noshing on oysters or beef tenderloin sliders with horseradish cream.
Michael Jordan’s Steak House
505 N. Michigan Ave. 312-321-8823
This steakhouse inside the Intercontinental Hotel bears the name of Chicago’s favorite basketball legend and specializes in dry-aged steaks. The booths are Bulls jersey-red and it’s no coincidence that there are 23 layers in the chocolate cake.
20 W. Kinzie St. 312-467-9525
This steakhouse specializes in wet-aged cuts, including a bone-in ribeye and 12-ounce filet mignon. Side dishes include traditional au gratin potatoes and creamed spinach, but chef John Hogan’s signature peas served with leek cream sauce in a miniature crock are not to be missed.
520 N. Dearborn St. 312-521-5100
This glitzy West Coast import serves massive martinis and steaks that literally sizzle as they arrive at your table, thanks to a turn in a 1,800-degree broiler and the 400-degree plates they’re served on.
Joe’s Seafood, Prime Steak & Stone Crab
60 E. Grand Ave. 312-379-5637
No matter how large of a steak you order at this reliable restaurant, it’s smart to save room for its signature seafood offering: chilled stone crab claws.