United States · City guide
A steakhouse city built on the old Union Stock Yards, with a strong dry-aging tradition. 14 steakhouses and 7 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Riverfront steakhouse serving prime steaks butchered and dry-aged in-house, with a pre-sliced porterhouse among its signatures.
Steakhouse
Glitzy Gold Coast steakhouse cooking dry-aged steaks over a wood fire, with seafood towers and a chef's-choice tasting menu.
Steakhouse
Lettuce Entertain You's club-like steakhouse with a Wagyu program sourced from Japan and Australia alongside dry-aged prime cuts.
Steakhouse
Classic Gold Coast steakhouse serving its own certified Gibsons Prime Angus beef, aged around 40 days.
Steakhouse
Chicago's oldest steakhouse, open since 1941, serving wet-aged broiled steaks and Italian-American classics in a wood-lined room.
Steakhouse
Modern steakhouse in the Loop business district with a cigar-box finish and classic desserts.
Steakhouse
Intimate French-German steakhouse opened in 2015, focused on responsibly raised beef including long dry-aged ribeye.
Steakhouse
Chicago outpost of the London steakhouse group, opened in 2024 in the historic LaSalle Powerhouse building.
Steakhouse
Boka Restaurant Group steakhouse known for beef Wellington, a Japanese A5 Wagyu strip loin and a dessert trolley.
Steakhouse
Chef John Manion's Argentine-inspired steakhouse, where steaks, vegetables and whole fish are cooked over a custom 12-foot wood-fired grill.
Steakhouse
Prohibition-themed steak speakeasy in Lincoln Park offering Wagyu tastings and classic cuts of Second City Prime Black Angus beef.
Steakhouse
Basque-inspired chophouse from chef Doug Psaltis in a restored 1883 River North townhouse, serving several varieties of boutique beef sold by the pound and sized to…
Steakhouse
Dimly lit, Latin-inspired steakhouse and wine bar in Logan Square serving ribeye and New York strip alongside seafood.
Steakhouse
Riverside sibling of Gibsons Bar & Steakhouse, opened in 2017, pairing Gibsons steaks with Italian dishes; steaks are also sold for home cooking.
Cook at home
Butcher & supplier
Family-run old-fashioned neighborhood butcher since 1977, known for USDA Prime dry-aged steaks, Italian beef and house sausage.
Butcher & supplier
Butcher shop and cafe led by butcher Rob Levitt, selling dry-aged ribeyes and tomahawks largely sourced from Slagel Family Farm.
Butcher & supplier
Family butcher since 1949 with German roots, offering beef, pork, veal and a wide range of game and specialty meats.
Butcher & supplier
Butcher counter by day that turns into a restaurant and music venue at night; dry-aged steaks and sausages are popular.
Butcher & supplier
Neighborhood butcher shop on the Northwest Side selling hand-cut meats along with smoked specialties and prepared sandwiches.
Butcher & supplier
Long-running walk-in cold-room meat market where shoppers pick beef, pork, lamb and poultry themselves, with butchers cutting chops to order.
Butcher & supplier
European-style butcher and delicatessen in Lincoln Square known for house-made smoked sausages and hams, with a fresh meat counter including steaks.
Local tips
Prime has the most marbling, then Choice, then Select. Grocery stores mostly sell Choice; steakhouses and specialist butchers carry Prime.
Aged 21 to 60 days in a controlled cooler. It loses moisture, concentrates flavor and costs more per pound.
Leaner with a mineral, grassy flavor. Cook it a little less than grain-finished beef.
Cuts in Chicago
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