The Best New Steakhouses in America
Where to cut your next deal—and a world-class rib eye.
Prolific Chicago chef-restaurateur Rick Tramonto (of Chicago’s revered Tru and others) goes full-on steakhouse at his newest establishment, with tiered shellfish platters (three sizes: “Gilligan,” “Skipper,” and “Mr. Howell”) and a one-man, 32-ounce porterhouse. The designanchored by a two-story waterfall and glass-paned chandeliersis appropriately opulent.
Most over-the-top chef-branded steak topping: “Rick’s Whole Roasted Foie Gras” ($80).