The Sushi Counter at Smith and Wollensky Chicago
Smith and Wollensky Chicago, under Smith and Wollensky kitchen'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 days in-house.
The counter format: The USDA prime tomahawk; the bone-in ribeye. The sides format: Window banquette ten top facing the Chicago River.
The signature cut: Classic American sides: creamed spinach, hashed brown potatoes, the famous onion rings.
How to Book Smith and Wollensky Chicago
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 Smith and Wollensky Chicago is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why Smith and Wollensky Chicago Is Worth the Pilgrimage
"Smith and Wollensky's Chicago River location with the Chicago River views. The most consistent waterfront chophouse 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 Smith and Wollensky Chicago on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Smith and Wollensky Chicago is #37.
- 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.