The Best New Steakhouses in America
Where to cut your next deal—and a world-class rib eye.
The allure of the place your grandfather went for a rib eye wasn’t gastronomic, it was sociological. It was a men’s club—an enclave where he could talk politics, business, and broads over a frill-free plate of meat and potatoes. Thankfully, those places still exist (Peter Luger, the Ur-no-frills New York restaurant, famous for its harsh lighting and harsher waiters, just earned a Michelin star). But a new breed of steakhouses—restaurants that combine the clubby spirit of the old-school spots with epicurean achievements that would turn Thomas Keller’s head—are earning the cornerstone of the American dining scene the respect it deserves. The new chophouses are as worthy of adulation as their forefathers were. To find out, all you have to do is put down the chopsticks and pick up a well-sharpened steak knife.
Tramonto’s Steak & Seafood, Chicago
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 design—anchored by a two-story waterfall and glass-paned chandeliers—is appropriately opulent.
Most over-the-top chef-branded steak topping: “Rick’s Whole Roasted Foie Gras” ($80).
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Photo: Courtesy of Tramonto’s Steak & Seafood
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 design—anchored by a two-story waterfall and glass-paned chandeliers—is appropriately opulent.
Most over-the-top chef-branded steak topping: “Rick’s Whole Roasted Foie Gras” ($80).
Website
Reservations
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