text:
Webwork - 2:40 pm on Mar 11, 2005 (gmt 0)
Jake: "Local search represents search for physical entities instead of websites: A physical presence or storefront." What about my search for information that will lead to the decision: Do I stay on the St. Martin side of the island or the St. Maarten side of the island? Anyone care to cite another authoritative source, within the industry, for exactly what "local search" is, including the criteria that are applied to determine if the search is local? Is there a set of criteria? How are they applied? I have every reason to believe that WW is a locus of authority on local search. That said, I must conclude that the level of authority within the industry is inchoate. 2. No one has offered a statistical analysis for principal commercial targets of local search. So, we can't say if "remote to local" search is dominated by a search within a baker's dozen of verticals, such as search for "local" hotels, transportation, restaurants, professionals, etc. Why is that data important? Well, if 70% of "remote to local search" is clustered around a few verticals, what can we say about whether search in those realms will or won't be dominated, as time passes, by a few verticals (Hotels.com, Expedia.com, Travelocity.com) versus search engines or IYPs? Anyone have the search cluster data? Wouldn't such data be a solid predictor of trends in the local search market? Given the expected clustering (my expectation) will it be "meat for the verticals and crumbs for the rest"? 3. Just how local is "local search", i.e., local-to-locale search? If 70% of "local to searcher search" is for goods or services that can be found within 10 miles of home then won't a well crafted, home grown site - a local site for locals by locals - create constant if not insurmountable problems for the . . . ummmm cough cough carpetbaggers - who are simultaneously attemting to corner global, national, regional AND local markets? Will the local-by-local site, that doesn't have to pay all the overhead associated with BIG CORP, including profits for shareholders, be able to hold its own if not thwart BIG CORP? I could go on and, in fact, have done so in my several other recent posts. The bottom line for me is that I think the direction of conversation about local search "in the industry" is a bit blinded. Blinded by what I leave it to you all to decide or disagree with. Should the big data providers start looking for ways to partner with the true locals as their primary channel of distribution? Will the company that masters this approach win the day? Maybe. Maybe the local-by-local sites, the well crafted ones, will simply say "We don't need your data, We have our own." Maybe someone ought to get to work on the model before they do. I think the conversation ought to include focus on how certain verticals may - or may not - come to dominate the prime clusters of remote-to-local search. Can Hotels.com or Lawyers.com or Plumbers.com or Restaurants.com win the day or lose the day based upon their respective lack of or failure to grasp X, Y or Z? This is one of the times where I fear that I am annoying some readers or failing to evoke an interesting dialogue by being too forceful in my opinions. Or, maybe there's not much to add as I am aptly describing an industry that lacks a clear grasp of itself, it's future, etc. (That should get a response.) The YP Goliaths are stuck on being Goliath. Goliath has been living in the "size matters" world. Goliath has struggled with the new world where "technology matters". Goliath has struggled with the disruptive technology of the WWW. I wait to see if Goliath continues to shrug or move hesitantly. In local-to-local search Goliath needs a massive and rather immediate shift of business model. In remote-to-local search Goliath may either find himself battling other Goliaths (IYPs vs SEs vs BarryDiller.com) while failing to keep an eye on the emergence of local-to-local searchers discovering the larger world of "other people's local-to-local" sites. "Hello, Chicago.com. This is WidgetCounty.com HTTPing". If Goliath doesn't quickly reinvent himself then I expect little guys with slingshots will give Goliath a big headache. Goliath has been busy merging and acquiring and cosolidating, as if this is a fix to the problem. I'm afraid, though, that for Goliath the fix isn't to acquire the competition. There's just too many little guys with slingshots to ever acquire all of them.
1. What exactly is the scope or span or the special criteria for measuring what is included in this thing called "local search". What are the industry's criteria for assigning to any search the title "local search". Should we define 2 or more local search categories? "Local to searcher's locale" (I search for a source of auto parts in my county) vs. "Remote locality to searcher" (I search for a hotel in Boston where I'm attending a meeting)?


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about goats.
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by Wright, L. R.A beautifully crafted story about murder, and evil that is perhaps worse than murder. You will not find a more sympathetic murderer in all of literature. The author expertly leads to a conclusion that is both satisfying and disturbing.
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by Boyer, RickWinner of the Edgar Award. Doc Adams becomes a self-styled investigator in this mystery, which leads him from a murder on Billingsgate Shoal to an arms-smuggling ring.
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by Bayer, WilliamNewscaster Pam Barrett witnesses a peregrine falcon, on a signal by her falconer, swoop down from the sky and kill a young woman. Her TV account of it excites the falconer and killing follows killing.
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by Blair, Alan and Sjöwall, Maj and Wahlöö, PerEight bus riders are killed and a ninth critically injured in an apparently motiveless crime. But the killer has managed to target one of Beck's best detectives -- and he, surely, would not have been riding that lethal bus without a reason.
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Henry W. Coe SP
State Park
Henry W. Coe State Park is open and operating. Campsite reservations are available at Campsite Reservations For further information about park system campsite reservations and fees visit Reservations and Fees
Dowdy Ranch Entrance
The Dowdy Ranch Entrance is open on Saturdays and Sundays typically May through September. Check the Dowdy entrance page for exact dates. Wet weather could close this entrance causing unsafe road conditions. Please see the Dowdy Ranch Entrance webpage on this site for more information.
Coe Park is the largest state park in northern California of wild open spaces. The terrain of the park is rugged, varied and beautiful, with lofty ridges and steep canyons.
Once the home of Ohlone Indians, the park is now home to a fascinating variety of plants and animals, including the elusive Mountain Lion. Within Coe Park are the headwaters of Coyote Creek, long stretches of Pacheco and Orestimba creeks and a wilderness area.
The park is open year-round for hikers, mountain bikers, backpackers, equestrians, car campers, picnickers, photographers, and people who simply like to visit parks.
Due to extremely dry conditions at the park, Wood and Charcoal Fires are NOT allowed at the park as of 1/15/2014. Ground Fires are never allowed at the park. Gas stoves are allowed.
Dogs are allowed in the Coe Ranch campground, paved roads and one trail that connects the Visitor Center to the parking lot off of E. Dunne Ave. Dogs are not allowed at Manzanita Point, Blue Oak Horse Camp, and Poverty Flat Group Campsites. Dogs are also not not allowed at the Hunting Hollow or Dowdy Ranch entrances or on any other trails within the park.
Park Information
- Hours of Operation:
Park entrances are open around the clock, every day of the year.
- Park Office Telephone:
(408) 779-2728
Central Coast
CountySanta Clara
Max Camper Length:
22 Feet
Max Trailer Length20 Feet
Related Pages
Click on the name of the entrance below for directions, hours and general information.
East Dunne Entrance / Visitor Center
Hunting Hollow Entrance
Dowdy Ranch Entrance
Park Fees
Henry W. Coe State Park
9000 E. Dunne Ave.
Morgan Hill, CA 95037-6549


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Chisholm, Katherine E., McCabe, Marita P., Wootten, Addie C.* and Abbott, Jo-Anne M.* (2012) Review : Psychosocial interventions addressing sexual or relationship functioning in men with prostate cancer, Journal of Sexual Medicine, vol. 9, no. 5, pp. 1246-1260, Wiley-Blackwell Publishing Ltd., Oxford, England [C1]
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Online Edition: Winter 2008/2009
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The Fire Next Time
James Baldwin
Vintage International ($11.95)
by Alex Starace
In the afterglow of Barack Obamas historic victory, it may be instructive to look back on James Baldwins slim volume, The Fire Next Time, which collects two early 1960s works evaluating race relations in Harlem at the dawn of the civil rights movement. Hard as it may be to believe, Obama is of a completely different generation from Baldwin. Hed scarcely been born when Baldwin wrote the first piece in the collection, My Dungeon Shook: Letter to My Nephew on the One Hundredth Anniversary of the Emancipation.
The impetus of the 1962 letter, at least on the face of it, is simple. Baldwins nephew, also named James, is hitting puberty and the elder Baldwin has a message: You can only be destroyed by believing that you really are what the white world calls a nigger. I tell you this because I love you, and please dont you ever forget it. In his characteristic evocative, compassionate prose, Baldwin limns the contours of his fathers dreadful life and his brothers transformation from an enthusiastic young boy into an ineffectual, violent and bitter man: I know what the world has done to my brother and how narrowly he has survived it. He tells his nephew that he was born to be loved, baby, hard, at once, and forever, to strengthen you against the loveless world. . . . You were born into a society which spelled out with brutal clarity, and in as many ways as possible, that you were a worthless human being. Despite his rage at seeing his family grow up in a ghetto, Baldwin concludes the letter with a message of perseverance and love. The problem, as he sees it, is that whites are afraid—not of blacks, but of losing their own identity and admitting their own inhumanity and lack of action towards blacks (It is the innocence which constitutes the crime.) And so Baldwin urges that we [blacks], with love, shall force our [white] brothers to see themselves as they are, to cease fleeing from reality and begin to change it.
This final theme is the thread that runs through the second, much longer letter, Down at the Cross: Letter from a Region in My Mind. The essay, which originally appeared in The New Yorker in 1963, is a meandering, remarkable story of Baldwins religious upbringing and his (much later) meeting with Elijah Mohammed. As Baldwin tells it, when he hit puberty, he knew he was doomed: But now, without any warning, the whores and pimps and racketeers on the Avenue had become a personal menace. He was growing up in the ghetto; he had to do something to avoid the Avenue. That something was the church. He became a child-preacher and gave several sermons a week. It was his gimmick, as he says, a way to keep him focused, to give him status, and allow him to gain space from his violent, over-bearing father (who, not coincidentally, was a long-standing preacher at a different church). And, most important, it was how he avoided the fate of many of his friends, who fell into drugs and crime as a result of hopelessness and desperation.
Zoom forward nearly twenty years, to the early 1960s. Baldwin is now a literary giant, famous enough that the Honorable Elijah Mohammed, leader of the Nation of Islam, wants to have an audience with him. Baldwin is curious: Why has a doctrine of black supremacy and independence become viable? What distinguishes Mohammed from the scores of soap-box preachers standing on the corners of Harlem during Baldwins youth? The visit takes place on the South Side of Chicago; the scene is like that of a gangster movie, or a Kafka novel. Baldwin enters a house and theres a sitting room with eight men and six women. The women sit on one side and the men on the other. Theres small talk, discussion of white devils, a wait for the leader. When Mohammed shows up, hes mesmerizing in a quiet way: I knew what he made me feel, how I was drawn toward his peculiar authority, how his smile promised to take the burden of my life off my shoulders. The group sits down for dinner and it becomes clear Mohammeds followers are sycophants. A ceaseless chorus of Yes, thats right ensues, along with non-stop talk of the eminent destruction of the white devils and the innate glory of the black race.
Baldwin can sympathize with Mohammed and his followers sentiments:
In a society that is entirely hostile, and, by its nature, seems determined to cut you down—that has cut down so many in the past and cuts down so many every day—it begins to be almost impossible to distinguish a real from a fancied injury. One can very quickly cease to attempt this distinction, and, what is worse, one usually ceases to attempt it without realizing that one has done so. All doormen, for example, and all policemen have by now, for me, become exactly the same, and my style with them is designed simply to intimidate them before they can intimidate me. No doubt I am guilty of some injustice here, but it is irreducible, since I cannot risk assuming that the humanity of these people is more real to them than their uniforms. Most Negroes cannot risk assuming that the humanity of white people is more real to them than their color.
Regardless of Baldwins empathy, it turns out to be a dispiriting visit. He declines to make a religious conversion and is then given a car and driver to escort him to his next destination. His evening with the leader of the Nation of Islam is over.
At the end of the essay, Baldwin explicitly rejects Mohammeds doctrine of hatred. Instead, he asks that sane people, both black and white, band together in an attempt to staunch the cycle of vengeance and hatred he sees forming: If we—and now I mean the relatively conscious whites and the relatively conscious blacks, who must, like lovers, insist on, or create, the consciousness of the others—do not falter in our duty now, we may be able, handful that we are, to end the racial nightmare, and achieve our country, and change the history of the world. It is a sentiment not unfitting of Barack Obama—although on the campaign trail Obama would speak of the divisiveness of partisanship rather than race. And here is where the question arises: How far have we come? How far do we need to go? The Fire Next Time speaks eloquently of Americas systematic and structural failure to address its racial injustices in the 1960s. Baldwin understands how it breeds bitterness, ruins lives, and makes people—both white and black—small, petty, and hateful.
Certainly, weve come a long way since the 1960s; Barack Obamas election as President is an astounding achievement. But can we say weve now transcended our racial nightmare? Clearly, all our nations racial problems didnt vanish overnight. But maybe—just maybe—its now merely a matter of how soon various barriers will fall. Meanwhile, its important to note that the type of injustice Baldwin brings to light exists on more than a racial plane; he documents the seeds and emotions behind jingoism, classism, xenophobia, and demagoguery, as well as racism, and he makes clear the deep resentments they breed within both perpetrators and victims. Throughout it all, his compassion is boundless—even as he condemns most, he preaches a doctrine of love and resistance. His care, his insight, and his ability to empathize with all sides of the issue are unequivocally relevant today. He is a timeless writer. For that he should be honored and read—in any era.
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Winter 2008/2009 Table of Contents
Rain Taxi Online Edition, Winter 2008/2009 | © Rain Taxi, Inc. 2008/2009


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Tag: global freshwater program
A Q&A with the New Director of our Global Freshwater Program
February 14, 2013
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More than 1 billion people face daily water shortages, and within the next 20 years, more than half the world's population could face water shortages. Our CEO sits down with the new Global Freshwater Program Director to find out where to go from here.
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- Why #conservation is a matter of survival: http://t.co/W05qa3YpKo via @SciDevNet
- Find out why @tmboucher says you must experience great pain to see the best #birds: http://t.co/7O2p53oKL4 #birding http://t.co/w7IX1R13ef
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As a new customer i am always weary. I was kept informed by email for the three days before the delivery. I ordered on a saturday and goods delivered by the tuesday morning. absolutly great will defenetly use the site again.
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1. Re: David Vonderhaar has said that
davidlsofferman Feb 6, 2012 12:21 AM (in response to neoreaper)Proof?
3. Re: David Vonderhaar has said that
Missing Snorlax Feb 6, 2012 12:34 AM (in response to neoreaper)The removal of perks would require something else to keep players around. It would not sink well with most of the cod player base because at this point perks are an important part of the CoD series.
Removing pro perks and perks that directly influence gun battles would be a better option. That being said I don't think perks will be removed. But if someone is going to do something new and risky at this point I believe it will be Treyarch.
Personally I believe it's the killstreaks that diminish the games competitive value, not the perks.
4. Re: David Vonderhaar has said that
Cheeseslayer Feb 6, 2012 12:42 AM (in response to neoreaper)If you don't like the perks why are you not playing barebones?
5. Re: David Vonderhaar has said that
Missing Snorlax Feb 6, 2012 12:43 AM (in response to Cheeseslayer)Oh damn, solid statement!
6. Re: David Vonderhaar has said that
Justin_IRE Feb 6, 2012 12:47 AM (in response to neoreaper)I suppose the fairest way. is have a separate lobby for it, instead of just making Core players have to play without perks..
Would be interesting to see if there would be much interest in this, as most "competitive" players will use any advantage possible to be the best..
Can't see them giving up the ability to Aim in .0000002 seconds with their sniper rifles while at full sprint..
Would agree totally with Missing Snorlax to many killstreaks takes away from the game..
7. Re: David Vonderhaar has said that
SplitUrWig Feb 6, 2012 12:49 AM (in response to neoreaper)Why do you even care? Or do you just like to give Activision money for a game (and premium service) that they keep changing? I have no doubt that COD9 will be any different. And if you say that Trey Arch will make a difference think again because the COD franchisee is property of Activision.
8. Re: David Vonderhaar has said that
Snipingdbag Feb 6, 2012 1:14 AM (in response to neoreaper)He's joking right? Nobody is playing barebones for a reason. Like if blops is not the most boring cod everrrrrrrrr already, this would make it go full dull mode if anything. The only perk that needs to go is Second chance pro. They should add the specialist package (best thing in mw3) as playing superman is a lot of fun.
9. Re: David Vonderhaar has said that
maccabi Feb 6, 2012 9:34 AM (in response to neoreaper)neoreaper wrote:
No perks in BO's 2 is a possability. I for 1 would love this. Whats your opinions?
think you totally missed the point,
perks for pub ie everyday play but not for competetive play like mlg (something vahns really got an interest in)


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Scottsdale Healthcare Urgent Care Plus, as a new center, is in the process of becoming a participating provider with all major health plans. The amount of time required by plan varies. The list below will be updated to reflect current plans with which we are considered as in-network providers.
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Monday, January 17, 2011
Close Enough?
Tommy nixed the fabric headboard. What??? (Well, I could get it if I really wanted it and if it was cheap, but basically he wasn't in love like I was. I was already dreaming about it!) He wants a wood bed because he thinks it will last longer and won't get dirty and collect hair with the dogs. (I do have to admit that he may have a point there. You should see my bedskirt. Well, it is currently cleaned and ironed, but about 2 weeks ago you should have seen my bedskirt.)
Well, I found a bed I really liked that was wood at Pottery Barn. He actually really liked it, too. But as you all know Pottery Barn furniture = my unborn child's college tuition (and I mean this in a completely hypothetical way - I am not with child that is currently unborn), which to me would totally be worth it.
So here is the bed I love from PB:
Yesterday I decided to go out shopping with my mom to see if we could find something better/similar and we came across this at Dillard's.
Not as beautiful, but about $1200 cheaper. Thoughts? Also, what in the world would I do with the side pieces and dressers? I don't want them to all match and frankly, the ones that much this set are not attractive. As mentioned previously, this project will probably be never ending. :)
16 comments:
- Haley Nicodemus said...
I'm in the process of making my own fabric headboard with burlap - it's super cheap and looks great! Until we can afford to buy all new furniture I'm going this route. I like what youve picked out though! Good luck!
- January 17, 2011 at 10:10 AM
- a girl who has gone gourmet said...
I really like the Dillards bed. It looks just like Pottery Barn and who's to know right
- January 17, 2011 at 10:24 AM
- Kimberly said...
Hi Katie! I'm a fellow local and have been following you for a few months. I think you would find this blog helpful:
Reichel finds the expensive look {such as PB} for a lot less. It's amazing what she finds. In fact, she has found a similar bed to the Crate & Barrel one you posted a while back. I think you'll enjoy it and will help you in your search! - January 17, 2011 at 10:35 AM
- Erica said...
I think the Dillard's one looks very similar to the PB. I like them both. I didn't know Dillard's sold furniture!
- January 17, 2011 at 1:56 PM
I think the Dillard's bed is definitely "close enough" to the PB one!!! It looks really great, and I think you will love it!! You and your mother are so resourceful.
- January 17, 2011 at 4:53 PM
- Emily said...
oh I think the dillards one looks great!! i think they look so much alike!!
- January 17, 2011 at 8:23 PM
- mythirtysomethinglife said...
I love the bed - actually think I prefer the Dillards one because I like the height on it!
- January 17, 2011 at 9:16 PM
- Emily said...
Ooohhh--I love both! Great find at Dillard's! As for end tables, I'm no help, but I know you'll find something great :)
- January 17, 2011 at 9:49 PM
- Holly said...
Good luck with the decorating! I would be just as hopeless at deciding! :)
- January 17, 2011 at 11:08 PM
- Angela said...
We bought a very similar bed at Rooms Today. You might check them out.
- January 18, 2011 at 9:12 AM
- Maygan said...
Hi Katie – I think the Dillards bed is just as nice as the PB bed, plus you can't beat the difference in price!
Good luck with decorating! I will be in re-decorating mode in about 8.5 months (when I move into my fiancé's house), so you will probably be seeing some similar posts from me in the future… = ) - January 18, 2011 at 7:33 PM
- Mrs. Cup said...
Seriously...why is PB so expensive. Do they have special little magical elves whittling all of their furniture.
Anyway. I like the Dillards bed. A lot! Do you have to buy the side pieces? - January 18, 2011 at 9:04 PM
- Christine said...
I like them both! Honestly, you could have told me the Dillards one was the PB one and I would have liked it better... maybe if you just tell yourself that it'll work?! :) I like mismatched furniture in bedrooms, I think it adds character.
- January 18, 2011 at 9:39 PM
- Sarah said...
I like the wood, and I really like the height on the dillards bed!
- January 18, 2011 at 11:10 PM
- Aja said...
First of all, I'm still trying to figure out why Tommy gets a vote on this at all.. j/k!
I like the one from Dillards! It looks great! Stupid Pottery Barn and their astronomical prices.
For furniture, I vote you skip the matching pieces. Too matchy-matchy. I know you can find some pieces that "go" and would look great! - January 19, 2011 at 10:29 AM
Do you like iron beds? Have you ever visited Charles Rogers website and looked at their beds?
I'm not into matching either and you know that having seen my house.
Good luck with your project!!! - January 23, 2011 at 6:01 PM


text:
Best Steak in Chicago?
I'll be in Chicago on business in March and I'm looking for a really good steakhouse. What is the best steak in Chicago?
After reading this post and all the back and forth about what is or isn't a real Chicago steakhouse I was ready to add my 2 cents and say "when in Chicago, eat at a Chicago steakhouse. Then I read the original post again. GrillMaster is asking for the best steakhouse in Chicago, not the best Chicago steakhouse. I was going to say Gene & Georgetti's or Gibson's because these are Chicago steakhouse legends. However, since we are not sticking to that line, I would suggest The Palm.
re: lindainwi
TWIW, I would agree that G&G's and Gibson's are Chicago steakhouse "legends." That being said, I think they are both unpleasant places to dine.
Gibson's is the poster child for the Viagra Triangle, filled with overgrown boys with indulgent expense accounts who want to show off for some woman half their age. A place to see and be seen -- with the right person, of course.
G&G is beloved by the "regulars," but provides lousy service to tourists and/or newcomers -- and the food is mediocre.
So I would go for David Burke's, Capital Grill or the Palm. My favorite actually is a Chicago local place, but it's quite a ways out of town: Tramontos, Rick Tramonto's steak joint in Wheeling.
This is a good question and there seem to be quite a few quality answers here. I'd qualify the parameters of the question a bit, though, and argue that the 'best' steak in town really depends on a lot of factors including (and especially) what kind of steak you're ordering, what day of the week you're eating, how you want your steak prepared, and what (if any) sauces you'd want with your steak. The best bone-in ribeye I've had in town is actually at Pete Miller's in Evanston. The best T-Bone at Keefer's, and the best strip at Gene and Georgetti's. Gibson's is consistently good. Tramonto's has an absurdly large, good, and expensive steak if you're far enough north and west to end up in Wheeling, and the best sauce again goes to Keefer's, who incidentally offers your choice of fine sauce free with every steak. I admit that I haven't yet been to David Burke's, and look forward to trying a long-term salt aged steak, but I've been to most of the Chicago 'classics', and found that no specific steakhouse is the monolithic 'best', but that each of the notables has their own strenghs. Anyone agree/disagree or have anything to add about specific specialties per steakhouse?
re: miasm
"I admit that I haven't yet been to David Burke's, and look forward to trying a long-term salt aged steak . . ."
I've been to David Burke's and I've read the reviews of many other people who have, and one consistent comment, and my experience was, while the quality of the raw beef may be good . . . the kitchen is inconsistent in the delivery of a steak cooked to order . . . and, therefore, I wouldn't send someone there for a good meal. I've found the restaurant to be highly over-rated when you consider all factors that may contribute to the making of a "good" or "great" steakhouse.
here are my reviews of the steakhouse i've been to:
rosebud steakhouse (in the drake hotel): this is my favorite steak place in chicago. if you like ribeye, go here, as steak has great flavor wtth good-quality meat. but my gf, who is more of a fillet person, thought this place was just okay.
gibson's: i've been to the one in rosemont for dinner once, the one in gold coast for lunch once and for dinner once. i was disappointed every time. overall, i felt the meat was not tender, which makes me suspect that either the meat was not prime or the steak was not rested sufficiently after cooking. moreover, the dinner visit at the downtown location served overcooked meat (i ordered medium rare and got medium well). i've been reading great reviews from people on this page. i have a feeling that i either have really bad luck or it's just a matter of personal taste.
ruth chris: i thought the quality of meat was great here, and it was prepared well. but the cut was a bit too thin for my chicago-taste. i also thought the butter finish was too greasy (very reminiscent of peter luger in new york in this regard).
stony river: pretty good steak for deerfield. but when put in the context of chicago, it is mediocre.
bob chinn's crab house: more of a seafood joint. but the porterhouse was well seasoned and cooked. though the quality of meat is probably not prime.
texas roadhouse: they sear the steaks before grilling. very well prepared choice meat. but they tend to over-season a bit. they also have prime rib, which is quite good, surprisingly.
lawry's prime: very good prime rib. luxurious interior decor with a showy presentation (they toss the salad and cut the steak in front of you). although the service is a hit or miss. i experienced better service at the one in LA.
david burke: i'm not a dry-age steak person. what new yorkers describe as "beefy flavor" tastes a bit bitter on my untrained palette. yet i gave this place a try. i thought the steak was not as "beefy" as peter luger's in new york, but my ribeye was overcooked, and my dining companion's fillet was undercooked. the sommelier we got was also quite amateur (but that may have changed). overall, not a big fan. but i do have to say that the place feels trendy, and the service was attentive.
aja steakhouse (in dana hotel): they have prime, american wagyu, and wagyu imported from japan. i only had the prime. the steak itself was tender enough. but they have this spicy dry rub that overpowers the flavor of the beef itself. i would also note that the place is overpriced, including the steaks and the seafood.
yoshi's cafe: i tried their american wagyu steak. it is indeed more tender and flavorful than prime. the american wagyu here is also more moderately priced than the one in aja steak. this is my only experience with american wagyu (from allen brothers).
i used to part-time in the meat department in mitsuwa. i would like to warn people that the "wagyu" sold in mitsuwa is not wagyu. it is the same choice meat that is being sold right next to it.
Unequivocally Capital Grille, Custom House and David Burke's Primehouse. Each serve dry-aged beef which I personally prefer over most steak houses' wet-aged offerings.
Each excel at appetizers through desserts, and at genuine white tablecloth service. These are not "hash-house" steak houses nor to they throw the obligatory Saran-wrapped slab at your face as if you've never seen a side of beef before. As an 8-year veteran of the steak house chain scene, I have dined for comparison's sake at these fine Chicago eateries' competition numerous times as well as around the country - these 3 are tops. -
The Palm has the best New York Strip in Chicago and the best crab cakes. I have been to Gibson's three times over the years and never had a good quality steak. It is great for people-watching, but three strikes and you are out - I do not care if high-profile people are seen dining there. There are better places in town. Morton's is excellent, as well. Morton's and The Palm are in a class of their own and everyone else is a pretender. They are not new or trendy or perhaps not exciting to some, but are we talking about the food or the athmosphere? Capital Grille provides ambiance along with mediocre food preparation. It is the "upscale arm" of the Longhorn Steak chain of restaurants. They have an outstanding wine list but the steaks never measure up to the old-school restaurants that I mentioned. Smith & Wollensky has no business being in Chicago. They have added nothing to the steak landscape here worth noting. It is just more of the same for a town that already has plenty of meat and potatoes expertize.
A little over a year ago I went to the Pump Room with a group of people for dinner. Not my choice, a little old school for me. However, I do have to say that after all this time, I still remember that filet as the best I have had in quite some time. Nothing too fancy, just a great cut of steak. If there was any seasoning on it, I did not taste it, just really really good beef. Personally, when a restaurant loads on salt, seasoning and blackens the heck out of steak (or worse yet, slathers it in blue cheese or similar) I have to question the quality of the beef. In this case, it was simply good steak.
I cant believe I have missed this thread/topic.
My favorite steaks I have had have been at Saloon Steakhouse and their dry aged K.C. Strip Steak, and the bone in filet @ Joe's Stone Crab. I have alos had good steaks at Morton's, and some of the better service as well.
I have had a few very average steaks at Gibson's, and terrible service there as well. Other average stekas have been had at Capital Grill, G & G, S & W, Chicago Chop House, & Sullivans.
The worst steak I have had was at Black Ram, not in the city so it shouldnt be mentioned here, but just a bad steakhouse, and very bad service.
On top of my list to still get to is David Burkes here in Chicago to try some of their steaks that they dry age for 30 to 40 days.
re: swsidejim
Recently took an English pal to Joe's Seafood & Prime Steak & Stone Crabs. He said it was the best steak he's ever had. Better than Peter Luger's in NY. I have to say the service was impeccable and everything from the super fresh Shrimp De Jonghe-to the steaks-to the side of crispy green beans was marvelous. Worth every penny.
I've liked Stoney River in Deerfield so far. I've been to the Chicago Chop House, taking all the great reviews they've had - however, I guess had such high expectations. They had to re-cook the steak to medium-rare 3 times, in which by the fourth time, it was pretty much well-overly done (our waiter was nice, and gave us dessert on the house (Eli's cheesecake, yummy!). While the ambience was nice, romantic, and cozy, in my opinion, I think this restaurant is a tad bit overly-hyped.
re: juicyhannah
I like Stoney River a lot, too. I've only been to the Deer Park location, but I've been several times, and it has always been excellent - not only for their steaks, but also for their seafood. Last time I was there, I had a grilled Chilean sea bass that was outstanding, and I think their crab cakes are the very best in the Chicago area. I tried my dining companion's coffee-cured filet mignon, and it was very enjoyable as well.
I've heard excellent things about Gibsons.
Wildfire is also quite good! And so is Stoney River! I love steak...
re: Chew on That
Heading to Chicago this week. Was planning to visit my old neighborhood favorite (Club Lucky) for italian. Realizing that I can find all the italian I want here in SF, I'm thinking of going for steaks instead. Would like to find somewhere that's not too pricey (the only comparison I have would be slightly less $$$ than Del Friscos.)
Can anyone offer any help?
Recently dined at Chicago Chop house for the first time in many years-had the 24oz Strip-it was DIVINE!--service was great, as well. The salad was fabbo.
All-in-all a top-flight feed.-
re: qzq
DH and I dined at Tramonto's Steak and Seafood last night and we both agreed that it was not only of the best steaks we'd ever had, but that the food was incredible all the way around. The service was impeccable as well. I had been reading some very hot/cold reviews of the place, but things could not have been better last night. Since neither of us are into the big huge pieces of meat, we were pleasantly surprised to see that a 6 oz. filet was offered.
I might also add that since DH both travels and dines out frequently, he has eaten at various Ruth's Chris's, Morton's, Gibson's, Chop House, Pete Miller's, Smith & Wollensky, Peter Luger's and he said this was definitely the best steak he'd ever had.
re: kwe730
I had a pretty fantastic bone in ribeye (chicago cut, i think they called it) at the new rosebud in the loop. It was a steakhouse concept, mainly steak and seafood. good winelist too for a steakhouse, which usually seem to be too filled with the bigtime winemakers, with no hidden gems, aka way too overpriced for an oakey california cab. had a bottle of gnarly dudes shiraz, always a steal. it was a great meal.
Rosebud Prime
1 South Dearborn St
Chicago, IL 60603
I am veggie but friends have all said that Tango Sur is a great place to go...its an all you can eat deal where they slice it off huge slabs, etc. The big plus is its BYOB. Its in a cute area, just west of Wrigley. There also is outside seating...supposedly great steak for half of the prices of downtown
I've had the best and most consistent experiences at the Chicago Chop House. Their cuts of meat are prime, the atmosphere is comfortable, the wine list is beyond extensive and the service is great. I've never had a steak not cooked exactly to my liking there. It's basic but, in my opinion, a wonderful Chicago steak experience.
re: sushicupcake
Just don't go to the Chicago Chophouse for lunch and expect the same quality you get at dinner.
I would also add; that if your a rib-eye fan (like myself) they are awful! My bone in rib-eye (aka the cowboy cut or Chicago bone in cut) are really just (cooked) prime rib cut to 3/4" thickness and charred to finish. Makes for a nasty "campy" tasting piece of mushy meat.
after 2 less than great steak experience this year and last fall I can say that I wont be back. IMO: For the money, most of the above mentioned places are better, starting with Morton's, Gibson's, Keefer's & Pete Millers and on and on....
Don't forget about Flatlanders in Lincolnshire. Great food and microbrews in a beautiful rustic setting. It is on the corner of Rte 45 (Old Half-Day Road) and Rte 21 and just north of Rte 22. Really nice place.
re: adukehart
I've been to Flatlander's. There is a difference between "steakhouses" - i.e. restaurants which emphasize their steaks as the house specialty, far and above everything else - and other kinds of restaurants which include steaks on the menu. Flatlander's is definitely in the latter category; it's really a "brew pub" type of place, not a steakhouse per se, and the food is decent, but nothing great.
The results are in...we were staying at the Sofitel in Rosemont which has the distinction of being within walking distance of both Gibson's and Morton's. I really wanted to go to David Burke's Primehouse but with it being on Saint Patrick's Day we (by we I mean my wife) decided walking distance trumped dry aged beef.
I've eaten at Morton's all over the place and I've never had a bad or even a just ok steak. They've all been really good but in the true spirit of a chowhound I went for the unknown over the done before. I have to say that I wish I had stuck with the known. I can't speak for any of the other spots around the city that everyone was kind enough to suggest but as far as the Morton's/Gibson's matchup I'd say that Morton's was the clear winner.
Someone mentioned that Gibsons like to make you wait even with a reservation and I experienced that. I don't mind so much but my wife's bloodsugar drops quick when she gets hungry so she did not appreciate having to wait 45 minutes to get our table. If the bar hadn't been packed forcing us so stand near the hostess stand it wouldn't have been quite so bad. I don't mind a bustling restaurant but this place was a little much. I felt like the steaks weren't the only beef in there. We were definately herded in like cattle. for an appetizer we had the crabmeat and avacado. This was one of the bright spots of teh dinner. I had a large sirloin and I think that might have been part of the problem. I ordered it medium. It was cooked perfectly inside but I guess it was so thick that they had to really char the outside to get it right. My wife had a regular sirloin and it was cooked better but still had a heavy char on it. I learned later that this is just how they cooked their steaks so maybe its a matter of preference but I cannot imagine someone preferring charred meat to a well cooked piece of meat.
We shared a vegatable combination that I was looking forward to because of the mushrooms buy, alas, they were just your regular garden variety. Since we had eaten at a Mortons a few weeks ago and very much enjoying their wild mushrooms I was very disappointed.
Dessert was good and the service was good but I have to say that Mortons is far far better. Next time we'll expand our horizons a little bit more and try some of the other recommendations that everyone put forth. Thanks again.-
re: GrillMaster
I like my steaks with a char on the outside and pink or red inside. Como Inn had great steaks in it's day. I've tried Ruth's Chris. Good quality meat but no crust and not a lot of flavor.
It seems that the Ruth's Chris style is the way many steaks are served now.
Who makes a steak the way I like it?
re: twodales
One of the hallmarks of a good steak house, IMHO, is the ability to make a steak *exactly* the way the customer requests it, on the first try. If they can't make it the way you specify, or the way I specify, or the way anybody else specifies, then they don't deserve a great reputation.
Ruth's Chris does things a bit differently; they intentionally undercook the steak and serve it on a hot metal insert on a wooden platter, so that the steak continues to cook at the table, and the customer decides when it's done. I'm not aware of any other place that does that. And I'm not crazy about that, either; I'd rather let the steakhouse cook the steak and serve it the way I request it, the moment it arrives at the table.
re: nsxtasy
There's a place in Madison, WI that does the hot plate thing as well (Smoky's Club?). Unfortunately they don't undercook it, they cook it how you specify and then it still continues to cook! Unless you order it blood rare, it will end up medium well. So at Ruth Chris, how are you supposed to keep it from cooking further than your preferred doneness? Hold it up off the plate until the plate cools down?
re: leek
> So at Ruth Chris, how are you supposed to keep it from
> cooking further than your preferred doneness?It is served with a regular dining plate in addition to the metal and wood platter that the steak arrives on, so you can let it finish for a few minutes and then transfer it to the dining plate.
re: twodales
Unless you specify otherwise, Carson's prepares their steaks "charcrust style". The color in the middle depends on how you order it prepared (rare, medium rare, etc). www.ribs.com
One pleasant surprise was the steak at Bob Chinn's Crabhouse. I knew my family would be ordering lots of crab, so there would be plenty to share. Thus, I decided to try something atypical
For about $25, I got an aged prime strip steak cooked medium rare as requested. The meat had the same good aged beef flavor that I get from a quality butcher when grilling at home. It was also nicely cooked with just the right amount of char on the outside. Just the right amount of tenderness while still giving some nice meat texture to it.
It wasn't one of those enormous 20oz steakhouse cuts, just a simple 3/4 in, 12 oz strip.
Both the missus and I thought the steak was better than the classic steakhouses like Mortons and Sullivans.
Definitely a hidden gem.
re: tex888
I like Morton's a lot. But Tramonto's in Wheeling was exceptional too. We had the 40 oz. tomahawk chop that was just sensational!
Gibson's was a good atmosphere and good steaks, but not amazing. I agree that they need some more seasoning. Great place to have a martini though and people watch. If you do a sapphire martini w/ blue cheese stuffed olives and follow with one of their burgers you'll be very happy. :-)
I've eaten at them all. Tramonto's new place in Wheeling is the best. I've had the aged strip w/bone marrow and foie gras, the prime rib, and the bone in rib-eye. It blows away that charred dog food from Gibson's or Gene and Georgetti's. Smith and Wollensky is good, but it's a far second.
We have moved downtown a couple of years ago and are moving down the steakhouse list. The Saloon to me is a more neighborhood place. Many, many regulars there. Gibson's is way too much production for steak. I love Capital Grille. They have very nice fish if I am not in the mood for steak. I, personally, have never had a bad steak there and I am pretty picky. I have had a tough steak at the Palm, not once but twice.I thought Keefer's was great and the sides were wonderful as well. I haven't tried Rosebud yet or the Drake. How far is the Black Ram from the airport?
In checking opentable.com for reservations lately, I've noticed that several of the steakhouses (particularly Gibson's and the various locations of Wildfire) are often booked up well in advance, even at off-hours and during the week. So if you have your heart set on a particular place, it's a good idea to make a reservation as early as possible.
re: nsxtasy
Note that Opentable doesn't get all of the spots for any particular restaurant. They can give it a specific percentage, or black a date out for a special evening, or only 6-tops, or whatever. So try calling if Opentable doesn't have what you want. That doesn't mean you'll get a reservation, but don't despair either.
re: nsxtasy
Restaurants tend to blackout a good deal of the spots you see on opentable.com... It's a strange system to explain, but in brief... a restaurant has to PAY a percentage of the final tab to opentable.com for that reservation.
So a restaurant doesn't open up the prime spots necessarily. I'm not in charge of reservations, I'm telling you what's up with it and why.
The best steakhouse in the Chicago area is the Black Ram in Des Plaines (just north of O'Hare). We went last night and we were just blown away. We usually get the prime rib, because it's the best prime rib in town, but this time we tried a couple of other dishes. My companion got the New York strip and said it was wonderful, even better than the same cut we had recently at Pete Miller's (which was already very good indeed). I got a seafood special (grilled sea scallops) and it was superb also. The desserts are outstanding too; they include a couple of very light dishes I particularly recommend (don't worry, you'll have room) - the light banana Bavarian or the white chocolate mousse - and if you like the conventional, they have the best rice pudding in Chicagoland. As always, the service was efficient and friendly, and the atmosphere was relaxed. This is the best steakhouse in the Chicago area right now.
Wow - it was great reading everyone's thoughts... :) Now I have to give my input:
LOVE Keefer's - they cooked my steak perfectly. Its also a great spot for outdoor eating - once the temperature warms up.
Chicago Chop House - I haven't had a bad steak there
Capital Grille - Love their porterhouse
Morton's - I strictly eat ribeye... but was impressed when my friend ordered their filet - and God forbid he ordered well - that the steak was extremely flavorful, tender and tasty. Love their Lobster Bisque
Gibson's - not for me... I didn't care for my steak until I used the seasoning on the table. In my opinion the seasoning should be doing the preparation and not at the table. But that's just me... I know others that love this place. Great place for people watching and drinks...
Tavern on Rush - My sister LOVES their Ribeye...
Not a fan of Ruth Chris's - I'm not a fan of my medium rare steak sitting on a hot plate for who knows how long before it gets to me... and then its medium or medium well. No thanks.
Saloon - I had a pretty good Kobe styled Ribeye there... and a great vodka martini with blue cheese olives...
And what happened to Magnum's? I used to love eating their 24 oz bone-in ribeye... my guy friends got a kick out of watching a 5 foot 3, slender female slam on the entire thing in one setting... so good.
FYI - Last week in Chitown and went to Capital Grille on Ontario off Mich. Sat at the bar and had onion soup (fair at best) and then my PH arrived.
This was the BEST steak i have eaten in twenty years, perfectly cooked, slightly charred outside, perfectly MR in the middle (warm-red) and as tasy and tender as I have ever eaten.
This may not be the best everyday, but the steak i had last week was a 12 on a scale of 1-10.
re: manomin
Like most of the popular places, Saloon has a lot of fans but a few detractors as well. A few people here say that it's their favorite steakhouse in town. My closest and most frequent fine dining friends (who are not on Chowhound, and whose opinions I trust) were disappointed with their steaks there.
re: manomin
Appetizers were terrific although the Crab Cake came out stone cold. Replaces with a new one, hot and all was good.
The KC I split with my GF... I'm sorry, it wasn't Prime. The marbling wasn't there (ordered MR) and... it didn't help that the temp was wrong, but it was still a tough KC.
Wine list is certainly better priced than most steakhouses! I may go back to check it out again, but I work at a steakhouse as a waiter (and no... I'm not telling which one...) and I get sick of steak quickly.
My HONEST TOP pick for a good steakhouse in Chicago? And it ISN'T a place where I work:
Harry Caray's ... That Tallgrass KC is incredible. I've never had to send a steak back there for temp issues at all.
I work at a really good steakhouse... I'm proud of what we do and of our food. And I'd send people to Harry's.
I can see that swords have been drawn. You can't bring up the topic of Chicago steakhouses without blood being shed.
A few years ago, a friend and I embarked upon the arduous task of finding the best cheeseburger in Chicago (a different thread) which gradually morphed into the hunt for the best steak in Chicago. We eventually decided that Capitol Grille (yes, I know its not purely a "Chicago" steakhouse) was tops for ambiance, food, and service. If I close my eyes and reminisce hard enough, I can just about taste the Cajun crusted DelMonico I had there about 8months ago (sadly, I moved out of Chicago last summer).
What was most impressive about them is the following: My wife, a friend of ours, and I went there for an early dinner one evening. As we were seated, the hostess returned a few minutes later and replaced our white linen napkins with black ones. She said she didn't want us to get lint on our dark evening attire. I've never seen that kind of attention to detail anywhere. And if Heaven isn't a perfectly executed medium-done DelMonico followed by a snort of single malt scotch, then I don't know what is.
re: caliking
I am not a fan of the Capitol Grille. Went there once and my NY Strip was definitely not prime. The service was indifferent and the red wine was served warmer than room temp. I could go on. Moreover the cooking seemed formulaic to me.
Custom House has better steak, replaces white napkins with black (but, to quote my wife, a high quality restaurant should invest in napkins that don't shed lint) and they have much more to offer (mmm - veal cheeks) than a traditional steak house, which they are far from and thus don't, in my mind qualify for this thread.
David Burke's Primehouse is part of BR Guest restaurants. I don't know if they have a loyalty card, but they do have an email list you can sign up for to get notified about events and promotions at all their restaurants (most of which are in NYC, but they have DB PH and Blue Water Grill in Chicago)
My vote goes to David Burke's Primehouse in the James Hotel.
The Primehouse serves Prime Kentucky beef from Creekstone Farms which has been dry-aged (up to 40 days) onsite in a salt cave.
You can view additional commentary and pictures here:
I count myself amongst a number of folks who considered the Bone-In Dry-Aged Ribeye at David Burke to be one of the best foodstuffs of 2006. [And, as much as I love the steaks at Chicago institutions like Gibson's or Gene&Georgetti, they don't even begin to compare to those served at DBP.
I clicked on to ask the exact same question as I'm heading to chicago the end of Feb for a business trip. I've been to Gibson's twice and have two other uber-carnivorous friends that have gone and we all agreed it was above avg at best. I've not been to any of the others discussed here but had Chicago Chophouse in mind. Atmosphere is secondary to the meat and wine list to me so any help would be appreciated.
One of the best steaks that I've had recently was the bone in fillet at Joe's Seafood on Rush and Grand. But, I also like Keefer's.
I only live about 3 blocks from Gibsons and we go there frequently for quick meals is the bar - about the best burgers around - guess I'll have to make a point of ordering a steak :~}
I can see why people feel that Gibson's/Hugo's are overrated. They serve very good meat...it's more about the, "Chicago Experience", and the bustling atmosphere here though. It's in my nature to seek out the best tasting and best quality food but when it comes to a steakhouse, I look for that big shoulders bustling atmosphere. Morton's or the Chop House likely serve a better steak but I prefer Gibsons or Hugos for the atmosphere.
Just thought I'd add my 2 cents. Gibson's is very good -- I've been there (and Hugo's) numerous times, and don't feel that it's overrated. However, Gibson's definitely is a "see and be seen" type of place, that's as much about the "scene" as the food. One thing I've never liked about Gibson's is the fact that they make you wait 45 min. or so, even with a reservation. I recall reading that this actually is their policy, in order to make diners "anticipate" the great dining experience (I always felt it was to get people to spend more $$ in the crowded bar).
As others already have indicated, there are many choices -- and, IMO, you really can't go wrong at any of them. One of the best steaks that I've had recently was the kona-crusted dry-aged sirloin at Capital Grille. I personally have come to prefer dry-aged beef, and, as someone noted Gibson's (and a lot of Chicago places) wet age their beef.
It's definitely not a steakhouse atmosphere, if that's what you're seeking, but last week I had one of the best steaks I've had in a long time at Chez Joel, the little French place on Taylor St. Unlike most steakhouse steaks, it was sensibly sized (10 oz sirloin, the menu said), perfectly cooked, every bite tender and flavorful.
I've actually heard people say they thought Gibson's was overrated. How do people feel about the beef at Capitol
re: Steve Sanders
Gibson's has been just fine every time I've been there. I've also known a lot of other people who have gone to Gibson's, and I've never heard anyone say it's overrated. Sure, some people have commented that it's noisy and bustling, but that's the kind of place it is.
Have you been there? If so, have you been disappointed in any way?
re: nsxtasy
Well, I'd say it's overrated, and I've been there. The meat is competently cooked and of decent quality. It's prime, but it's wet aged, and the flavor suffers for it.
Sides/desserts/apps are all average.
I think Smith and Wollensky and David Burke's Primehouse are both quite a bit better, if only because they do a lot of in-house dry aging.
I've always gotten the feeling that Gibson's is popular more for the atmosphere (which is great, if not old-world Chicago clubby) than the food.
re: nsxtasy
Popularity and quality are not remotely linked. The most well-known hamburger in the country is the Big Mac (or some other McDonald's burger), but is it good? Not even close.
There are so many unjustifiably popular restaurants that it should be readily apparent how flawed your comparison is. Look at, say, the Soupbox, Twin Anchors, or the Berghoff (the restaurant, not the bar, in its last 5-10 years before it closed). Really poor or mediocre restaurants that are nonetheless obscenely popular. So being well known and being popular are among the worst ways to judge the quality of a restaurant.
I didn't say the steaks weren't good at Gibson's, I merely said that I think the place is overrated. So now you've heard someone say it's overrated. I certainly don't think they serve the best steak in Chicago.
re: gleam
I took out of country visitors to Smith &....around the holidays specifically for the view of the river and the lights and because the food was supposed to be decent. How disappointing. Luckily we were seated downstairs where it was quieter, but the blinds were down (though open) making the view far less visible and the food (steaks, lobster, soups, etc) were all just barely lukewarm. Yes, we could have sent it back, but then you wait forever and it's overcooked, so......won't return.
re: mousse
I second your opinion, S&W was one of the worst meals of my life. The steak was 'black & blue' not the medium I ordered. Additionally there was a large table nearby that was dropping f-bombs every 30 seconds or so...once I realized that the staff didn't intend to do anything about it, I asked them myself to tone down the language and was then mocked for the rest of the night. My request for another table was greeted with quizzical stares.
I contacted the management a few days later...they promised to look into the situation and get back to me. Naturally I never heard from them again.
Awful in every way.
You can't go wrong with Gibsons. Great steak, great atmosphere, great location. The Chicago Chop House serves fantastic steak as well but lacks in appetizers and atmosphere. There are many other great steak places.
Gene & Georgetti's has been around for 65 years. The staff has been there for 20-30 years as well...this place has great character. It's a Chicago Institution.
Sure Mortons's has great steak and great service but it lacks in personality...far too corporate and sterile for my taste.
The Saloon and Keefers get positive reviews as well. Keefer's has a georgeous space.
For a decent steak that won't break the bank in a lodge-like setting, try Wildfire.
Pete Millers in Evanston has outstanding steak. Nice atmosphere as well. Evanston is the first suburb along the lake north of the city. Definitely worth a day trip here.
There are lots of good ones. The one I like best is Gibson's:
1028 North Rush Street,
(corner of Bellevue and Rush)
Chicago, IL 60611
(312) 266-8999
http://www.gibsonssteakhouse.comI think the steaks there are great, and I like the way they come out with a big platter to show you the cuts to help you order. It's also a big, boisterous, "see and be seen" type place. Other folks will put in a good word for Morton's, Gene and Georgetti, Saloon, Carson's, Joe's, Pete Miller's, Wildfire, Keefer's, etc. It's not hard to find a good steak here; all of these places are very, very good, and you can't go wrong with any of them!
Some of these have other locations in addition to downtown. Your location may help you determine a good choice. Will you be downtown while you are here, or in some other part of the city or suburbs?
One other thing that may affect your choice. All of these places have great steaks, and all of them offer at least a few other, non-steak dishes. However, if you will be dining with others who are not steak lovers, some of them are much more than merely steakhouses. In particular, Carson's is also known for great barbecue ribs, Joe's for its stone crab, and Wildfire for a more balanced menu.
re: nsxtasy
I enjoyed Gibsons.
G&G was pathetic, yes it has an old-time staff but the steak i had was awful.
Morton's has gone downhill since I ate my first in chicago in 1979. I have eaton in others outside chicago and will never return there, but have sworn to myself that i would give the chi-town location one last try. They have a new CEO and we'll see if he can polish the medal.
re: nsxtasy
In order to assist others (particularly out-of-town visitors) who may view this topic as a guide to Chicago steakhouses, here are links to websites for all of the places mentioned in this topic. On their websites, you can find location information, menus, hours, etc. I've indicated which ones are in the city, and which in the suburbs, by "C" or "S" after their names:
Gibson's (C,S) - www.gibsonssteakhouse.com
Morton's (C,S) - www.mortons.com
Gene and Georgetti (C) - www.geneandgeorgetti.com
Saloon (C) - www.saloonsteakhouse.com
Carson's (C,S) - www.ribs.com
Joe's (C) - www.icon.com/joes
Pete Miller's (S) - www.petemillers.com
Wildfire (C,S) - www.wildfirerestaurant.com
Keefer's (C) - www.keefersrestaurant.com
Capital Grille (C) - www.thecapitalgrille.com
Smith and Wollensky (C) - www.smithandwollensky.com
Chicago Chop House (C) - www.chicagochophouse.com
David Burke's Primehouse (C) - www.davidburke.com/primehouse.html
Tramonto's Steak and Seafood (S) - www.starwoodhotels.com/westin/propert...-
re: nsxtasy
The Capital Grille should be noted above as (C,S) since they have a location in Lombard.
In the interests of completeness, additional suggestions from another food board include:
Ruth's Chris (C,S) - www.ruthschris.com
Sullivan's (C,S) - www.sullivansteakhouse.com
The Palm (C,S) - www.thepalm.com
Mike Ditka's (C) - www.mikeditkaschicago.com
Don Roth's Blackhawk (S) - www.theblackhawk.com
Erie Cafe (C) - www.eriecafe.com
Harry Caray's (C) - www.harrycarays.com-
re: abf005
I included them for purposes of completeness. I tried to compile a complete list of every Chicago-area steak place that was recommended in this and another topic, and included links to make it easy for anyone to find out more information about ANY of them.
If locations (or roots) outside of Chicagoland were a criterion, then we would have to eliminate other steakhouses that also have locations elsewhere, such as David Burke's or Morton's or Joe's, all of which have proponents of their Chicago locations.
As for being "in the same league", that is your opinion and you are welcome to it. This list includes every steak place that was recommended in this and another topic, regardless of whether or not I (or any other single individual) likes or dislikes them. These are not MY favorite steak places (or yours), but rather, all those that have been recommended by anyone.
re: nsxtasy
Although completeness may have been your inspiration, you are still incorrect.
While Morton's IS a Chicago based establishment, the comment was not only to point out chain vs. non-chain, but one made to also to address the "best steak in Chicago" question.
As such, Morton's having being born here in Chicago more than qualifies as one of the originators of the Chicago "uber steakhouse" genre, while Ruth Chris of New Orleans origins would not.
There is also the more serious matter of inferior quality, of which Ruth Chris is guilty, chain or not. Although one could argue that the prices at Ruth Chris are certainly in a league with the aforementioned other steakhouses, you would be hard pressed to prove they are in the same "class" as the rest.
On a separate note, I may have missed it, but did someone already call out Keefer's? If not, I recommend adding them to this growing list of quality steakhouses.
re: abf005
Ruth's Chris is not the only steakhouse in the above list which originated outside of Chicago. The same thing is true of Smith and Wollensky, the Capital Grille, David Burke's, Joe's, and the Palm. It would be a disservice to those who have recommended the Chicago locations of these steakhouses to exclude them from a list of links just because they originated elsewhere.
re: nsxtasy
There's one other place I should have added - the Black Ram Steakhouse in Des Plaines, near O'Hare. I've been there numerous times, and it has always been outstanding - not just great steaks, but also everything else on their menu, including the freshest seafood and exceptional desserts, excellent service, nice people, nice atmosphere (not too noisy), etc. It's one of those "hidden gems" that doesn't get a lot of press, but does a great job.
Black Ram (S) - www.blackramsteakhouse.com
re: nsxtasy
One more to add to the list, with two locations in the north suburbs (I've been there, and it's very good):
Stoney River (S) - www.stoneyriver.com
re: Chicago Wine Geek
Stoney River doesn't have a location in Wheeling. Are you going to the one in Deer Park (just south of Lake Zurich), or the new one in Deerfield?
I've been there several times and had good meals there. If someone's *really* into steaks (and picky about which one is best), there are other places I'd recommend over SR (Black Ram, Pete Miller's, Gibson's, etc) but it's still decent. You'll enjoy it!
re: nsxtasy
One more to add to the list is a national chain with a location here in Lincolnshire:
Fleming's (S) - www.flemingssteakhouse.com
re: nsxtasy
The website link I posted above for David Burke's Primehouse is more geared towards an overview of Mr. Burke's various associations. There is far more information about the Chicago restaurant itself, including all its various menus in pdf format as well as some nice photos of the restaurant, on the website of its corporate partner/parent at www.brguestrestaurants.com/restaurant...
re: nsxtasy
David Burke's Primehouse seems to move its website around. Now, its website with the must current and detailed information for the restaurant is on the website for the James Hotel, in which it is located. Click here: www.jameshotels.com/Chicago-Hotel.asp...
Oh, and the Black Ram has closed.
re: nsxtasy
You left The Palm off of the list. They have the best New York Strip in Chicago and the best crab cakes. I have been to Gibson's three times over the years and never had a good quality steak. It is great for people-watching, but three strikes and you are out - I do not care if high-profile people are seen dining there. There are better places in town. Morton's is excellent, as well. Morton's and The Palm are in a class of their own and everyone else is a pretender. They are not new or trendy or perhaps not exciting to some, but are we talking about the food or the athmosphere? Capital Grille provides ambiance along with mediocre food preparation. It is the "upscale arm" of the Longhorn Steak chain of reastaurants. They have an outstanding wine list but the steaks never measure up to the old-school restaurants that I mentioned. Smith & Wollensky has no business being in Chicago. They have added nothing to the steak landscape here worth noting. It is just more of the same for a town that already has plenty of meat and potatoes expertize.
re: pugsley
Morton's Gold Coast (The Original) is at 1050 North State Street. http://www.mortons.com/website/htmldocs/load_frames.html?locations.html
Morton's Downtown is at 65 East Wacker Place.http://www.mortons.com/website/index....
Their web site doesn't show a Morton's on State that is not the Gold Coast restaurant. What are you talking about?
re: nsxtasy
My friends and I were in Chicago for one night, and at the recommendation of our concierge for a steakhouse within walking distance we went into Steak Out in Lincoln Park.
The steak was fine, although nothing to write home about, and the martinis were strong. We had a nice evening catching up and eating.
Our waiter though was perfunctory, and dismissive of our all-girls table. When we asked to have out check split, long before the final bill came, we were ignored. Then when he brought the bill and we asked again to have the bill split he said that we were too late and he couldn't do that. This was irritating enough, but when we split it ourselves, organized it all, paid him, and left, he then chased us down the street because he thought we had short changed him. When I explained the math to him and he still was unwilling to acknowledge that he was being fully compensated, with an appropriately small tip, I returned to the restaurant, and allowed him to run the amount he thought correct, and took back my tip.
Didn't appreciate the scene or the chauvinist attitude of the server. Watch out for that place, ladies!
re: ladyloo
Sorry, but a table of women asking for separate, itemized bills =====>substandard tip. I will never blame a server for refusing to take time away from his other tables to break down a bill for people who are so cheap that they're worried about possibly picking up a couple dollars of someone else's ( a friend's I assume) tab...when the odds are greatly stacked that he's going to get fracked on the tip anyway.
Maybe your group was the 1 in 10 such tables that would have left an appropriate tip, but I doubt it. Save the separate check b.s. for the suburban mall Cheesecake Factory.
BTW, I live a few blocks from Select Cut. While it doesn't equal the best steakhouses in the Gold Coast, it's a very good neighborhood steak place that I thoroughly enjoy once in awhile.
re: nsxtasy
Since posting the above, I've been to David Burke's numerous times, as well as Gibson's once or twice, and I've been more impressed by Burke's. Both serve excellent steaks that have been cooked precisely as specified by my dining companions and myself. Both offer good service. But the steaks at Burke's have been at least as tender and flavorful. I've also been more impressed with how knowledgeable the servers are at Burke's. And I find the atmosphere at Burke's far more comfortable and enjoyable; it seems like a relaxed, trendy place, which is reinforced by the contemporary decor, whereas Gibson's always seems like a bustling, crowded, noisy men's club to me. So when I have the choice and I'm looking for a good steak, I prefer Burke's.
One other option I choose when my group has one or more non-meat-eaters is Hugo's, the seafood restaurant. Hugo's downtown location is next door to, and owned by, Gibson's, and they share the same kitchen. So it offer's the options of Gibson's steaks, more seafood options than Gibson's, and while the atmosphere is fairly busy there, it's nowhere near as frenetic as Gibson's. www.hugosfrogbar.com In the suburbs, a good choice for great steaks as well as options for non-meat-eaters is Pete Miller's, with locations in Evanston and Wheeling; it is part of the same restaurant group as Davis Street Fishmarket, whose seafood recipes often migrate to the steakhouses. www.petemillers.com
re: coachrbc
I think it's a mistake to go to a new city and try to find a restaurant that is most like the one you like in another city that you know better. Try one here that has a lot of fans; see what you think. If you don't love it, try another one next time.
You may find this article from Chicago Magazine useful in choosing.


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If you can't join us in New York City... Find places to make a difference where you live: Volunteer Match, United Way, Why Volunteer? Christian Volunteering, Energize Inc.
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Latest Activity on Fandom.com by gary_e0528:
Viewed uchiha_kitten's Fan Art "Karin Uzumaki"
Offline 1,356 views 6 friends |
About EzoAkatsuki | |
About Me: | I'm a dude who like's a whole bunch of anime, and decides to read Naruto and Bleach here. |
Activities: | I like sports: Basketball, Hockey, Baseball, etc. |
Interests: | Anime, Movies, T.V and Video Games. |
Favorite TV Shows: | Naruto,

 Bleach,

 One Piece,

 Soul Eater,

 Vampire Knight,

 Death Note,

 Dot Hack,

 FLCL,

 Final Fantasy Unlimited,

 Devil May Cry Anime. |
Favorite Movies: | Final Fantasy: Advent Children,

 Naruto the Movie: Ninja Clash in the Land of Snow,

 Bleach: The DiamondDust Rebellion,

 One Piece: Take Aim! The Pirate Baseball King,

 Death Note 2: The Last Name,

 .Hack//G.U. Trilogy,

 Spirited Away,

 Howl's Moving Castle,

 Blue Sky,

 Underworld,

 Blade,

 The Punisher,

 and so on...

 |
Favorite Music: | Japanese, like Maxium the Hormone, Orange Range and Beat Crusaders.

 I also like metal and rock. |
Favorite Books: | Only Manga |
Favorite Quotes: | You Fail Life, Bitch!
 Be Smart! Don't Be A Retard!
 If I was you I would be dead already! If you keep talking like that you'll be arested.........for possesion of class A bullshit! |
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