These meat-focused eateries offer vegetarian and seafood options, sure, but if it's lamb belly, alligator ribs and pork chops you crave, head here.
Bone-in ribeyes and smoked ribeye- thinly sliced. Tender skirt steak. Amish chicken. Thick pork chops. Brats. Jerkey. Paulina has it all.
Good for college football watching, Green Line beer and ribs
Still think this lively spot's one of the best in the city for happy hour drinks, bellying up at the bar, people-watching, steak tartare, venison, roast hen or quail and other game meats. Awesome private party space downstairs with separate bar.
Surprisingly, fish here always wins even pork is the point. I've had beautiful oysters, delicate tuna, salt cod, octopus and more. A buttery pork belly and plenty of draft beer pairs well. If you don't like communal tables, come as a party of 4 and ask for a booth.
Come for the blue cheese olive martinis and butter cake (like brown butter-soaked pound cake with whipped cream) if nothing else
A unique, meat-based menu with gator ribs and llama meatballs (tastes like beef) pairs well with craft drafts and Virtue cider.
Cozy, neighborhoody and family friendly. Kids eat free 4-6; go after 7:30 if no kids. I like the ribs from Smoke Daddy, hacked salad an skillet cookie from Dunlay's, jalepeno corn bread and lobster deviled eggs app.
Upstairs - a 1920s-era French saloon meets classic Chicago steakhouse with oysters, dry-aged chops, tartare and more. Also great for martini business dinners a la Mad Men. Downstairs, a quieter, secret lounge with cozy chairs, more accessible bar, great sazeracs.
Great for an indulgent option - add bacon, avocado, egg, Wisconsin cheddar and the works with handout fries- or go for the leaner grassfed beef, elk, veggie (brown rice-based), or sustainable salmon burger with wheat buns or bunless as a lettuce wrap. Optional seasoning add a kick (ghost pepper) or subtle added garlic-pepper flavor (Chicago steakhouse). BYOB beer for a casual LIncoln Park night out or healthilfy it with coconut water. Don't forget dessert - creamy custard in rotating flavors. Wooden tables and floors throughout, plus butcher paraphernalia and a display case for takeout meats create a warm, artisan feel. Monthly hog butchery classes available.
Perfect Manhattens, soft gnocchi and a different spin on sloppy joe with lamb. Turkey leg is tasty but ask for a steak knife. Chef Troy Graves is great to talk to - you'll see him in and out of the kitchen here. It's a small space so come early or plan for a short wait at the bar