There are three things on every block in Chicago: a Walgreen’s, a Potbelly, and a steakhouse. Ok that might be an exaggeration, but steakhouses are so ubiquitous here that I’d have fatally high cholesterol well before I could ever try them all out, yet they all manage to stay in business. I guess Chicagoans like their beef!
I’ve never been a huge fan of steakhouses. I always felt like the meal is just a massive slab of meat + a butter-drenched veggie + an unbelievably rich starch that leaves me feeling like “Da Bears” guys on SNL. The fact is, most steakhouses serve nearly identical menus.
But rumor has it Bavette’s Bar and Boeuf is the best steakhouse in Chicago. That’s not a designation that comes lightly in a city inundated with steak-serving restaurants, so I finally tried it out. Turns out, the rumors were right. So right that Bavette’s has me changing my thinking about steakhouses. So what makes Bavette’s Bar and Boeuf the best steakhouse in Chicago?
Why Bavette’s Bar and Boeuf is the Best Steakhouse in Chicago
Bavette’s is classy, yet unpretentious.
Bavette’s is not like most steakhouses. Somehow the pretentious atmosphere that plagues most steak places is simply not there. It still has classic elements of a dimly-lit wood-paneled interior and servers with white shirts and black vests, but they are there with an inviting warmth that other places lack. Not to mention if you’re seated downstairs like we were, it has that speakeasy feel of getting in on a place no one else knows about.
That speakeasy feel is enhanced by the excellent cocktails. A whiskey-heavy cocktail menu caught my attention, and the Old Fashioneds we ordered did not disappoint, nor did the Boulevardier I paired with my meal.
Bavette’s serves more than steak.
The menu mimicked every other steakhouse menu in the city: a long list of beef differentiated by cuts and age (from petite filet mignon to dry aged bone-in ribeye), the typical sides of vegetables (like creamed spinach and broccoli) and carbs (mashed potatoes and baked sweet potato), plus starters leaning toward seafood (salmon tartare and shrimp cocktail) and other non-beef entrees.
Except those non-beef entrees actually sounded good, like they existed for more than just the beef-adverse: Spiced Fried Chicken, Black Label Meatloaf and Broiled Salmon. I was tempted to order the Short Rib Stroganoff until our server mentioned the two magic words in my book: pork chop. I’m a sucker for pork chops and couldn’t help but order the Double Bone Berkshire Pork Chop, cooked perfectly and deliciously well-balanced with mushrooms and herb jus.
I’m getting ahead of myself.
Among the starters, a few jumped out as unique: roasted bone marrow and foie gras terrine, no doubt slight variations of dishes served at Bavette’s sister restaurant, Au Cheval. (Psst! Those famous burgers are served here, too!) But we couldn’t pass up Garlic Shrimp de Jonghe, a Chicago specialty served in the city for over a century: shrimp in a garlicky, buttery, herby sherry sauce served with slices of thick toast. The toast was not only satisfying, but a mandatory vehicle for getting the incredible sauce into my mouth.
But Bavette’s steaks are amazing…
As for the steaks, Bavette’s serves a variety of “enhancements” to add to any dish. Roasted garlic, roquefort, even bone marrow are optional toppings for their prime cuts of beef, which already come with a side of bearnaise. But these are not “enhancements.” With steaks flavored so perfectly, that cup of bearnaise will go untouched. My dinner companion, a self-described steak connoisseur, declared his 10 oz traditional filet mignon the best he’s ever had — in Chicago or anywhere else.
…And Bavette’s sides aren’t an afterthought.
But for me, it was the truffle mac and cheese that earned a “best ever” designation. Despite not being a huge truffle fan, something about the combination of white cheddar and the crispy cheesy crust balanced out the admittedly rich truffle flavor in a way unlike I’ve ever had. Similarly, the brussels sprouts were deliciously charred with a sweet dijon sauce and tiny hints of parmesan.
Despite our server’s repeated warnings that “sharing is caring” — meaning the portion sizes are massive — we ordered the two side dishes. But one would have definitely satisfied both of us!
After several servers mentioned the Chocolate Cream Pie, we knew it had to be good. With the densely chocolatey Oreo crust and mound of thick whipped cream, it was perfect to end an amazing meal.
Most of all, Bavette’s doesn’t overdo it.
I echo everyone in saying that Bavette’s is one of the best steakhouses in Chicago. Like its sister restaurant Au Cheval, Bavette’s isn’t doing anything decidedly unique. Just perfecting classic dishes so they taste unlike anything else you’ve ever had.
Thoughts & Details
Go to Bavette’s Bar & Boeuf for :: the best steak in Chicago with service to match. Pair it with insanely rich truffle mac and cheese. Notes :: Dinner only. Reservations are accepted online and recommended.
Related :: 8 Iconic Chicago Foods and Where to Eat Them, Where to Drink in Chicago, and the Ultimate Guide to Whiskey in Chicago
