Previously on The Blog About Nothing... in London!

  • sandsend The Sands End
    Imperial Wharf Gastropup
  • dipnflip Dip & Flip
    Dipping Sandwiches and Flipping Burgers
  • cocomaya Cocomaya
    Only one word... Cronut
  • dolcecrema Dolce Crema
    Coffee and Gelateria in Barnes
  • rustica Rustica
    Pizzeria in Richmond
  • gingerpig The Ginger Pig
    Pies and Rolls
  • allpress AllPress
    Coffee Bar and Roaster
  • dishoom Mestizo
    Authentic Mexican Cuisine
  • boblobster Bob's & Co
    Great Lobster Roll
  • lowlander Lowlander
    Belgian Pub
  • flatcap Notes Barrows
    Great Coffee Takeaway in Borough Market
  • saltbeef Borough Market
    Salt Beef Time
  • monaco Cote d'Azur Roadtrip
    Betting in Monte Carlo
  • cattlegrid Cattle Grid
    Steaks & Burgers
  • portobello Portobello Ristorante
    Lovely Italian Cuisine in Notting Hill
  • emberyard Ember Yard
    New Slider on the Block
  • onecanadasquare One Canada Square
    Modern European

Stakehouse Adventures

I knew one of the things to do during my trip to Illinois was to try at least a couple of established stakehouse. Not a difficult task in Chicago because there are plenty of choices to eat aged prime beef. Did you know that only 2% of the US beef supply is designated “Prime”. The U.S. Prime is simply highest in quality and intramuscular fat (marbling), and most of this percentage goes straight to stakehouses. So the look for a true red with cream flecks of fat was going to begin.


The cuts you find in the stakehouses are pretty similar, T-Bone, Kansas City Bone In, New York Strip, Porterhouse, Ribeye, Bone In Ribeye, Tenderloin, Filet Mignon, or W.R’s Chicago Cut, so many options and so little time to try all of them.

First stop Morton’s Steakhouse, The Best Steak… Anywhere

One of my colleagues recommended going to Morton’s, and funny enough the place was two blocks away from the hotel. So as soon as I was settled I went to try one of their cuts. They have been using the same supplier for their prime beef since day one. Founded in 1978 looking for quality, consistency, and genuine hospitality.

Chicago Bone In Ribeye

I hesitated for at least 10 minutes trying to decide which steak to have. the Chicago Bone In Ribeye Steak was the lucky one, and as a side I went for a Center Cut Iceberg salad, mashed potatoes and fries. The steak was just amazing, medium rare as I ordered, in conclusion this was a great start, and looking for more to come.

Center Cut Iceberg

Morton's - the Steakhouse on Urbanspoon

Gibsons Bar & Steakhouse

My last stop was Gibsons, another colleague recommended this one, and I couldn’t resist the temptation of having another go to a steakhouse. They use 90% Black Angus heritage, aged 35 days and cooked in 1800 degree infrared broilers, giving a thin charred crust which helps to seal the natural beef juices.


Same situation as before, so many cuts and possibilities, this time probably took me longer to choose the cut, finally I asked the waiter which one was the biggest one, and consequently I went for W.R.’s Chicago cut with creamed spinach and garlic mashed potatoes. Really good again, amazing flavour, and one of the best steak I have ever had.

W.R. Chicago

Gibsons Bar & Steakhouse on Urbanspoon

So if you're in the windy city looking for a good steak try any of these two, you won't be disappointed.

All these steaks reminds me the Seinfeld episode “The Wink” where Jerry is dating Elaine’s cousin an takes her to a steakhouse.

Holly: I can't believe you've never taken anybody here before.
Jerry: Well, I'm not really that much of a meat eater.
Holly: You don't eat meat? Are you one of those?
Jerry: Well, no, I'm not one of those.
Holly: When we were little girls Grandma Memma would take us to a matinee and then dinner here.
Jerry: Grandma Memma?
Holly: Elaine must have mentioned Grandma Memma.
Jerry: No, I think I would have remembered Memma.
Holly: Oh well, that's typical. Elaine never liked Grandma Memma.
Waiter: Ready?
Holly: I'll have the porterhouse medium rare, baked potato with sour cream,
Jerry: What do you recommend besides the steak?
Waiter: The lamb chops are good.
Jerry: Anything lighter? How do you prepare the chicken?
Waiter: It's a full bird. Stuffed with ham, topped with gorgonzola.
Jerry: You know what? I think I'll just have the salad.
Waiter: Thank you.
Jerry: (mind's voice) Just a salad? Just a salad? Just a salad?


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