The Sushi Counter at Gene and Georgetti
Gene and Georgetti, under Gene and Georgetti kitchen's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged Chicago stockyard beef.
The aging method: Dry-aged 28 days.
The counter format: The Gene and Georgetti bone-in ribeye; the famous garbage salad with antipasto. The sides format: Centre dining room booth under the framed photographs of celebrities since 1941.
The signature cut: Italian-American sides: garbage salad, hash browns, the famous Italian beef.
How to Book Gene and Georgetti
The booking lead time: 4 to 8 weeks.
The best seat: Centre dining room booth under the framed photographs of celebrities since 1941. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Gene and Georgetti is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why Gene and Georgetti Is Worth the Pilgrimage
"Chicago's most architecturally Italian-American steakhouse since 1941. The Gene and Georgetti famous Italian beef sandwich and the chophouse register."
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 Gene and Georgetti on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Gene and Georgetti is #35.
- 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.
- Chicago Cut Steakhouse. Our deep dive on the closest steakhouse peer in the city.