The Sushi Counter at Chicago Cut Steakhouse
Chicago Cut Steakhouse, under Matt Moore's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged in-house.
The aging method: Dry-aged 28 to 35 days in-house.
The counter format: The Chicago Cut bone-in ribeye; the Kobe Wagyu sirloin; the famous Chicago Cut tomahawk. The sides format: Window banquette ten top facing the Chicago River.
The signature cut: Chicago chophouse sides: au gratin potato, asparagus, creamed spinach.
How to Book Chicago Cut Steakhouse
The booking lead time: 4 to 8 weeks for Saturday slots.
The best seat: Window banquette ten top facing the Chicago River. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Chicago Cut Steakhouse is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why Chicago Cut Steakhouse Is Worth the Pilgrimage
"Chicago River North steakhouse with the Chicago River views. The most architecturally elegant business-dining steakhouse in Chicago."
Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Chicago Cut Steakhouse on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Chicago Cut Steakhouse is #34.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- Chicago restaurant guide. The full city directory with all occasions.
- Gibsons Steakhouse. Our deep dive on the closest steakhouse peer in the city.
- Gene and Georgetti. Our deep dive on the closest steakhouse peer in the city.