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I had a perfectly prepared hangar steak at Le Bouchon. http://lebouchonofchicago.com/index.html Everything there was excellent, but it was a little loud.
I would assume the steak would be just as good at their sister restaurant, Le Sardine. I hear the food is excellent there, but it is less loud and crowded.
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THE BEST!!!! ----
FILET MIGNON
encrusted with a mélange of spices, grilled medium rare & topped with gorgonzola cream sauce, served with garlic mashed potatoes & grilled asparagusTomboy
5402 N. Clark, Chicago, 60640
ph: (773) 907-0636
http://www.tomboyrestaurant.com/alt/h... -
I had an excellent grass-fed rib roast at Frontera Grill last week, although I don't know if that is a regular menu item or not. Cooked a perfect medium rare and exploding with beef flavor. As a comparison, I was also at Capital Grill this weekend and ordered the Delmonico au Poivre and it fell completely flat in comparison. It was cooked well, but the meat was just a big hunk of lean blandness. It's one of the few times I have ever had grass fed beef and I really could not believe the difference. FYI, Capital Grill, which although not the best is certainly a very good steak house, also serves grass fed beef, but the strip was around $42 if my memory serves - and of course without any sides. Just for the piece of meat. Add another $10 for a side of mushrooms. The Frontera steak was $36 with a side of onions/peppers (spicy!) and delicious sweet corn tamales. In fact, the whole meal at Frontera was really very good with excellent service. FYI, we showed up on Thursday night at 7 with no reservations and were seated in 5 minutes. I didn't really expect that either. It helped that there were only two of us. Oddly, at the Capital Grill (in Downers Grove) we arrived at 5:30 on a Saturday and there was already a 40 minute wait. Such is life in the Suburbs I guess.
Regarding prices at Frontera, that was by far the most expensive thing on the menu so if you're lookng for a middle tier restaurant, there were plenty of entrees in the $20 range. Weekly menus are posted at www.rickbayless.com. Also - new policy is the for groups of less than 5, you can make reservations, but only the same day and only if you call at 8:30 in the morning - or so they told me on the phone. Otherwise you just show up and wait for a table, which has been known to take an hour or more.
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