The Sushi Counter at Swift and Sons
Swift and Sons, under Erling Wu-Bower's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged plus Wagyu.
The aging method: Dry-aged 28 to 45 days in-house.
The counter format: The Swift and Sons bone-in ribeye; the Wagyu Tomahawk for the table; the famous Swift seafood tower. The sides format: Centre dining room banquette under the dry-aging chamber.
The signature cut: Modern American sides: brown butter potato, the Swift creamed spinach.
How to Book Swift and Sons
The booking lead time: 6 to 10 weeks for Saturday slots.
The best seat: Centre dining room banquette under the dry-aging chamber. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Swift and Sons is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Swift and Sons Is Worth the Pilgrimage
"Boka Restaurant Group's Fulton Market steakhouse. The most architecturally elegant Chicago modern steakhouse with the open kitchen and the dry-aging chamber on display."
Our editorial scoring places the food at 10/10, 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 Swift and Sons on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Swift and Sons is #36.
- 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.