Curated By: Mick Scully | Posted On: November 18, 2017
The preeminent Chicago steakhouse has maintained its reputation for over 75 years and while defining the term “old school” it continues to provide its regulars with the finest steakhouse experience in Chicago.
Try the superb house salad, the perfect cottage fries, (with our without garlic topping) the fabulous steaks and the many large portioned Italian specialties – definitely big enough to share. This home for Chicago politicians, celebrities, fast talkers and business leaders has no peer.
The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.
Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.