Chicago Cut Steakhouse has become a sleek power hub not only for its prime bone-in rib eye but for also for its sweeping river views. The bone-in rib eye is butchered onsite and dry-aged for 35 days. The truffle scalloped potatoes and grilled asparagus only add to this Chicago spot's perfection.
Special Dishes: Bone-In Ribeye,Truffle Scalloped Potatoes
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