Although it came from Beverly Hills, Chicago's newest beef emporium has the clubby look and feel of a traditional New York steakhouse, with high-backed booths, mahogany paneling and wooden floors. Chops and steaks are tops, but an eclectic menu also features comfort foods such as meatloaf, chicken potpie and liver with onions and bacon. Specialties include braised short ribs, spicy Dungeness crab cakes and Cobb salad based on Hollywood's Brown Derby's 1940s original. 'Power breakfast' selections include eggs Benedict and huevos rancheros.
Monday, October 12, 2009
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