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You know, if I had just moved about 40 feet to my right, that tree wouldn't be
in the way of the name. I'm such a bad photographer sometimes.
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TRUE CONFESSION BEFORE WE BEGIN. I started this three weeks ago. I haven't had the gumption to finish it. Today is December 6, and we dined on November 5. I apologize in advance for the delay. I just couldn't focus on this.
Here we are at the penultimate steakhouse on our tour through the great steakhouses of the Windy City. This whole project has been such fun, so educational, so much WORK and so much....money. Well. No one wants to hear me whine. Mostly, it's just been a pleasure.
Previous months reviews have been as follows:
Joe's,
Keefer's,
Gibsons,
Morton's,
David Burke's Primehouse,
Rosebud,
N9NE,
Fogo de Chao,
Benny's Chop House,
Chicago Cut, and
Chicago Chop House.
Those of you who have stuck with me through this journey - thank you. And you know that if you click the links, you'll get
some humor. Or
my version of it. Also - for the cheap hits...this is
a safe for work photograph of someone I'm told is an adult film star. How about that? Lots of photos this time. Lots of food, so lots of photos.
November in Chicago is a funny thing. It can be 60 degrees and balmy one day, then cold as hell and soaking, nasty rain the next. One of the things that is nice about November is that
it starts to be fire time. How appropriate then that our choice for steakhouse was
Wildfire. Get it? No. That's not really the reason. It just happened to be where it was scheduled.
No deeper meaning.
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| 20+ years of marriage and still sneaking a smooch. Matt and Jill. |
Anywho, this month we had the pleasure of dining with my old workmate Matt and his lovely wife, Jill. Or, in their alternate handles,
Matt in the Middle and Cha Cha of the blogosphere, OR The Agitator and Cha Cha of the
Dirty Laundry Podcast. Like those links? Go get them. Matt's been my companion at 7 of the 14 baseball stadiums I've visited thus far in this lifetime; and he and I are headed to Texas to take in Rangers and Astros games in 2012. Before the Astros move to the American League.
Stupid fucking decision. I'm sorry. Steakhouses. That's what we're talking about.
Check this blog after the steakhouse thing is over for more tales of Matt and me as I continue to review the stadia of the Major Leagues.
I must confess I haven't had time to sit and write this since we ate almost two weeks ago, so I don't recall the weather that night. I think it was
brisk-ish. Matt and Jill picked us up and we headed to the city for a little fine dining. Located on Erie Ave., right behind
Ed Debevic's, Wildfire is part of a chain of steakhouses, with 4 other Chicagoland locations, and 3 out of state. Arriving at the restaurant basically right at our reservation time of 6 p.m., I was a little taken aback when we were handed a buzzer, like you'd find at an
Olive Garden or
Red Lobster. It should be noted that Wildfire is a
Lettuce Entertain You restaurant, and that it is - most assuredly - what you'd expect of a Melman enterprise. Getting back to the restaurant, walking in the door, the name "Wildfire" was appropriate. The place had a
slight wood smoke smell to it, probably because of the wood fire burning in the exposed kitchen. As a new convert to the world of smoking meat, that hickory smell is like a
Spanish Fly for my tastebuds. I'm liking this so far. Except for the buzzer thing. I'll finish explaining that throughout this review.
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| I don't think anyone famous is in any of those pictures... |
Fortunately, we only waited about 10 minutes, which gave us an opportunity to look around a bit. Decorated in wood trim, large photographs of non-famous people and subdued, yet not dark, light, Wildfire is like walking into an upscale chain steakhouse. It was not quite as elegant as a lot of the places we've been this year, but not as simple as an
Outback Steakhouse. There is a theme that's being established here people.
We were buzzed, (
boy, that word has changed meaning for me since I was 20...) then led to our booth in a corner overlooking the rest of the restaurant. Wildfire is one of the larger places we've attended. Alive with conversation, the atmosphere is vibrant, bordering on loud. It wasn't hard to hear conversation at the table, but I could see it being a little much for people who prefer quieter dining. We were given our menus, then we met our server for the evening, Phillip. Or Philip. I didn't ask for spelling. Sorry Phillip (or Philip) if you're reading this and I've misspelled it. Phillip was a pleasant, cheerful guy who took his time to explain to us the specials of the evening, take our drink orders, and
take a little of the humor that Matt and I can't help but throw people's way when we are given the opportunity. A couple of small loaves of bread were placed on the table. One was an Onion Bread, not unlike that found at Morton's. The other was a Raisin Pumpernickel. I tried the onion, which was good, and
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| Bread. |
the pumpernickel got good reviews from everyone who tried it. Much conversation was taking place at the table about kids, work,
baseball, etc., etc.
Matt and I have known each other for 10 years. We worked together for 8 of those, so we've spent a lot of time together. I've met Jill a few times, but Amy and Jill had never met. It was great fun to sit and converse and enjoy each other's company so much. It reminded me why I'm friends with Matt, why I married my wife, and why I like people like Matt and Jill. I just dig being around grounded,
REAL people.
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| That's a great big potato. Yummy. |
A short while later, Phillip came to take our orders for entrees. I chose...wait for it....the Bone In Ribeye, cooked Medium Rare. You've heard that before, right? Jill chose the Petite New York Strip, Well Done. Matt chose one of the specials for the night, the Filet Medallions encrusted with 3 different flavors. They were Parmesan, Horseradish and Blue Cheese, and Matt got the steaks Medium Well. Amy ordered from the Prix Fixe menu. Her main course was a Petite Filet, cooked Medium Rare, and she was thrown a bunch of other items as well. I believe she got a soup (Shrimp and Crab Bisque), a choice of potato (Redskin Mashed), and a dessert (Pumpkin Pie -
it's November, right? (
well it WAS when I wrote that)). I ordered a Giant Baked Potato and some Broccoli (portioned large enough to share with the table) to accompany my dinner. Matt got the Baked Potato as well. I have to confess, I can't remember what Jill got as a side, if any.
One of the advantages to taking so long writing this is that Amy informed me that Matt and Jill split the potato. See. If I'd gotten all hot headed and just plowed through this, you wouldn't know that.
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Amy's Petite Filet. For Her Petiteness. Her Petiteness. Hee hee. I believe
she just got a new nickname. |
Once our orders were placed, we went back to conversating. I love made up words that sound right. Something about them just
embiggens me. I'm drifting. I should inform you that Wildfire does not feature
USDA Prime steaks. It is one of two places on this journey (Fogo being the other) that has that distinction. Given the atmosphere, the noise, etc., I'm not sure "Prime" would have fit. There's that theme again....
Amy was the first one to be served any food, since she had the soup with her meal. Her bisque was seafoody. I can't really comment. I tried it, and was not offended by it, so it must have been pretty good.
Getting better with shellfish..... I digress. Again. So, while Matt, Jill and I were left with a big handful of nothing....Amy was eating away on her soup. Boy howdy. When Amy was probably 7/8ths through (how do they time it so well?), the entrees arrived.
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| Matt's steak trio. Huey, Dewey & Louie. |
We were seated at a fairly large booth, with a decent sized table. With the bread, the steaks, the potatoes and Amy's soup....suddenly
the table was crowded. My kinda meal. Don't get me wrong....I'm still not gonna share very much with you, but I do like having mass quantities around to sample and share.
Just not gonna share that much of mine, thank you very much.
That bit of silliness aside, all the steaks looked fantastic. Matt's three filet medallions were crusted over with the three toppings, looking absolutely cooked to perfection. I used to eat a lot of steak toward the well done zone, so Jill's steak looked spot on as well. Amy's steak was cute as a button.
Like her. I digress. It was a petite filet,
so no, Wayne, it wasn't just a clever name, and it looked great. My steak was (SURPRISE!) the biggest of the bunch. Looking like it had been cooked just the way I like it, the bone in ribeye was crusted just right, and very soft when tested for firmness. Felt medium rare, looked medium rare...I think they got it right. I couldn't wait to dig in and confirm my suspicions.
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Jill's strip steak. I'm not a well done guy anymore,
but it sure looks tasty, doesn't it? |
Matt's first. Matt was good enough to actually think about blogging enough after our meal to rate his steaks. You can read about it in
this blog post, but if you don't want to be carried by link to another corner of the interwebs...well...let me sum up his feelings. His steaks were 3 oz. filets apiece, and his preference was (in order) blue cheese, horseradish then paremesan. Apparently there were three other toppings to choose from, but I don't roll that way. Matt really enjoyed his dinner. Jill was a little less vocal about her steak, (it's hard to get a word in when Matt and I get rolling) but she looked to be enjoying her steak as well. Amy was back again with another filet. After last month's Kobe ribeye disappointment, she had decided to go back to her tried and true filet. Cooked to a perfect medium rare, it was soft, almost melt in your mouth good. This month I've been researching barbecue competitions for my passion with smoking meat at home. There is some sauce called
Slap Yo Mama BBQ sauce. I'd say Amy's steak was bordering on slap yo mama good. She had picked a good entree this month. Lesson learned.
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My steak. That's why you're here, right? Wait, scratch that - substitute
the word "I'm" for "you're." |
Now my steak. Because it's the only one I can really comment on with any authority. It is advertised as "Crusted Bone in Ribeye." I was unsure of that when I saw it on the menu, but Phillip assured me that it was just cooking that crusted it, and
not some foreign object. Good choice. My steak was delicious. Perfectly cooked at medium rare, the crust on the outside gave a nice smoky bite to every morsel. Flavor abounded, some from the cut of meat, but some from the fact that it had been cooked on a wood fired grill. Nice touch. Again, steaks at Wildfire are NOT USDA Prime. They are wet-aged for between 21 and 28 days. Unless you've been going to steakhouses once a month for a year,
I'd say you'd have a real tough time telling the difference between Wildfire's ribeye and Prime. I have been going to steakhouses once a month for a year.
I could tell. But BARELY. Have I raved about it enough? I guess so. Great steak at Wildfire. As I dug into the steak a little more, it became obvious that I was going to need to eat my potato quickly again, so that I could focus on my meat. The potato was very good. Baked to a nice tenderness, it was a good compliment to the meal. It should be noted that Amy really liked her redskin mashed potatoes. In fact...I think they are her favorite starchy side dish this year...how about that? The broccoli...was broccoli. It was cooked right. What else can be said about it?
Much more conversation about things
you don't really care about followed during the entree portion of our meal. It was great to be out with another couple. Have I mentioned that?
Finally, when we were finished with our meal, it was time for desserts. Matt and Jill said "no" originally, but I think
peer pressure got to them, and they ordered the Baked Apple Skillet Pie a la mode. Amy had her Pumpkin Pie order in already, and I went with the Key Lime Pie. I generally try to avoid key lime pie everywhere else because I've had the GREATEST KEY LIME PIE EVER at Joe's, and I'm a snob. Once I've had the best, why go back? I took off my snob hat for a second. I went with the pie. I also got my customary cup of decaf to go with it.
Nothing says "I'm finished with this fine meal" like a cup of coffee to me.
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Foreground: my Key Lime Pie. Out of focus. Background: Matt
and Jill's Apple Pie. Out of focus as well. |
I'll start with Amy's dessert first. She made another really good choice. The pumpkin pie was a little spicy, creamy and delicious. If I could have stolen the recipe, I would have. My key lime pie was also very good. No Joe's, but it was pretty damned close. Served as a small, almost tart-y looking thing, it was creamy and the lime didn't overwhelm. It announced its presence,
but didn't hit you in the mouth. Very well done, Wildfire. Matt and Jill ate their dessert very quickly, and enjoyed it tremendously. It was really half a skillet, but don't tell anyone.
Finally the meal was over and it was time to pay the check, then head back to the suburbs. Throughout the beginning of the review I talked about a theme. I'll sum it up this way. Wildfire is a classy but not "high class" place. It is comfortable.
The buzzer bugged the shit out of me. In reviewing their website and
menu, I happened upon an option that they offer for big groups. You get to choose from a variety of items on their menu for $32.95 a person. I think that's great. I would say Wildfire is the kind of place you could make a regular stop. The food is very, very good, but it doesn't cost you any appendages. You can also go with a group, and
no one should do the "I'll have a burger" thing because they can't believe how much the fucking steaks cost. I think it will be the place where we break our sons into finer dining. Nice joint. Try it.
Nuts and bolts:
Amy and I picked up the check. Matt and Jill insisted on paying for their liquor. So. Ready? The meal was $250 bucks for the four of us, with liquor and tip. $250. That is 66% of what Amy and I spent BY OURSELVES with NO LIQUOR last month at Chicago Chop House. The upper end flairs and touches were missing at Wildfire...but damn me if I wasn't more than happy with our meal. I'd say it is our best bang for the buck so far this year for a place where you order off a menu.
Bathroom stalls are floor to ceiling. Don't know why I feel compelled to comment on that.
Buzzer thing is a major bad thing. Didn't like that.
Ambiance is very nice. Well designed.
Bring a group of people with you. I think that's what the place is meant to host.
I don't think I'd like it as a "couple" destination as much.
So. There you go. I've finished this. Only took me a month. This is the second to last of these I'm doing. I hope you enjoyed it. Get to Wildfire.
You'll like it a whole bunch.
NEXT MONTH:
Gene and Georgetti. We're ending this with the granddaddy of all Chicago steakhouses.
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The smile is a "Holy crap! I ate that much good food and got to
keep my arm and leg! Outstanding!" |
