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" A great steak is pretty much guaranteed in a town so historically connected to the beef industry, and you can bet the local veterans like Gene &amp;amp;amp; Georgetti, Gibsons, and the original Morton&amp;#039;s are still as reliable as the fierce winter winds. It hardly seems a wise place to open a high-end steakhouse \u2014 unless you&amp;#039;re going to be different.  At Chicago Cut, two veterans of the steakhouse wars, David Flom and Matthew Moore, are doing something different. Call it old meets new. They buy great USDA Prime, they hired their own butcher, and they built their own dry-aging meat locker. Then, for the nonsteak dishes \u2014 usually an afterthought at most steakhouses \u2014 they brought in Chicago chef Jackie Shen to add items no other steakhouse in town is attempting, like Great Lakes whitefish with a clam vin blanc sauce, coriander-crusted sushi scallops with curried cauliflower puree, and her signature dessert, the &amp;quot;Chocolate Bag,&amp;quot; filled with white-chocolate mousse and berries. That last one sounds weird, but it&amp;#039;s delicious, especially when eaten while looking out on the riverfront through a twenty-two-foot glass wall as the El barrels over Wells Street and the riverboats ply their way past Chicago&amp;#039;s architecture. For the power crowd, which includes Mayor Emanuel and Oprah, there is an iPad wine list. And for Chicago Bear defensive end Izzy Idonije, there&amp;#039;s a three-pound double porterhouse. 300 North LaSalle Street; 312-329-1800; chicagocutsteakhouse.com The Recipe: The Sauce for Every Steak Chicago Cut&amp;#039;s signature steak sauce (pictured above), by Jackie Shen \u2022 12 cups ketchup \u2022 1 tbsp honey \u2022 \u00BD tsp white-wine vinegar \u2022 \u00BD tsp cumin \u2022 \u00BD tsp oregano \u2022 \u00BD tsp Hungarian paprika \u2022 \u00BD tsp onion salt \u2022 \u00BD tsp garlic salt \u2022 \u00BD tsp freshly ground black pepper \u2022 \u00BD tsp white pepper \u2022 \u00BD tsp red-chile flakes \u2022 2 tbsp dark brown sugar \u2022 2 tbsp light brown sugar \u2022 1 tsp Tabasco sauce \u2022 2 cups Lea &amp;amp;amp; Perrins Worscestershire sauce \u2022 2 tbsp freshly grated horse-radish (optional) Combine ingredients in a large saucepan and bring to a boil. Reduce heat to low and simmer 5 minutes. Let cool completely. Can be refrigerated almost forever, which is good because this makes about \u00BE gallon. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/reviews/a11195/chicago-cut-steakhouse-1111/>