Chicago Cut Steakhouse - Miss Chicago Steakhouse for September

Number 10 on the countdown...

I cannot believe this.  Faithful readers, we have hit the home stretch.  There are only 3 more steakhouses left to visit after our trip last Saturday night to Chicago Cut Steakhouse, a new place located right on the Chicago River at the LaSalle Street bridge, in the River North area.  Damn, that place is jammed with steakhouses.  

As I do every month, and because I'm a pageview whore, let's see where we've been thus far on our food odyssey.  We started with Joe's, then Keefer's, Gibsons, Morton's, Primehouse, Rosebud, N9NE, Fogo de Chao, and Benny's.  If you haven't read those reviews...look at that, I linked right to them.

Oh.  Don't forget to click on the links.  I like to think they are funny....

Speaking of links and pageviews, I'm going to try something here.  For those that don't know, my review of Gibsons has a link to a safe-for-work photograph of Adult Film Star Briana Banks.  I also have gotten 5 times the traffic on that particular blogpost than any other...I think the two things are related.  So.  Here's a safe-for-work link to a photograph of Adult Film Star Jill Kelly.  Now we'll see some major traffic.  Maybe.

I think I can get to the steakhouse review now. 

No, I can't.  Watch here in one week.  I'll put it on Facebook when the time comes, but I have to check out some legalities about something I want to do.  It has to do with helping fund next month's review (found out the place is REALLY pricey - TOO pricey)....and a trip out for one reader (couple) in appreciation in November.  That's what I can say until I check out if I can even do it.

The cover of the menu.  Very nice.

As I said, this month we went to Chicago Cut Steakhouse.  When I proposed this venture, Chicago Cut was not on the list.  It was a late substitution for Tramonto's.  The reason for that is here.  Chicago Cut is a newcomer to Chicago, just short of a year old.  It wasted no time establishing its reputation, partly I'm sure because of its location, and partly because of the way we chose to dine Saturday night.  Its outdoor seating is phenomenal.   Saturday, Sept. 10th in Chicago was a glorious day.  About 78 degrees with blue skies, it was the kind of day that makes living with 12" snowfalls tolerable. 

Arriving about 10 minutes early for our 6 o'clock reservation, we passed what looked to be a host station on the way to the front door.  We also noticed a fairly extensive outdoor seating area, overlooking the Chicago River.  Not being sure what the procedure was, we went inside.  We checked in and were about to be seated inside when I asked if we could sit outside.  Turns out that was indeed a host station we had passed, and we could have stopped there.  Our names were on the list outside as well. 

Dave Kaplan.  Celebrities in Chicago are sports related usually.
He qualifies.

In the brief moments we spent inside the restaurant, I glanced as quickly as I could.  There is a massive wine rack next to the host station.  All dining room seating is on the left, and actually looked pretty damned cramped.  Like, too cramped.  It looked nice, but it looked as if one might be elbowing one's neighbor all night.  The bar was slightly to the right.  The bar is gorgeous.  Trimmed in cherry wood (central casting), and filled with bottles of liquor, the place looked inviting.  Like I said, that was the extent of our time spent inside.

Being sent back to the outdoor host station, we were taken to our table, right on the railing looking over the river, a beautiful view.  As we were approaching our table, I poked Amy and said, "There's Dave Kaplan."  Dave is a local radio personality on WGN Radio, and also handles a lot of pre/post game work for the Chicago Cubs, as well as hosting Chicago Tribune Live on television.  Chicago Cut has a reputation of being popular with local celebrities, and Mr. Kaplan certainly qualifies as one.  We were seated a couple of tables away.  Amy checked in on him regularly with her eyes.  Apparently he had tuna, and corn.   That's my girl.

Soon after sitting down, we were given a choice in waters again.  Tap is fine.  Seriously.  A small basket of breads was left on the table, and we were given our menus.  Our server for the evening, a new to the area gentleman named Tom, also brought out the most unique thing we've encountered at one of these places.  An iPad with the wine list as an App.  Yup.  He left an iPad on the table for us.  We weren't going to order wine, but I've got readers.  I've got to check this out for you.  The wines are grouped by region, or type, or price, etc.  You choose.  It's fucking cool.  There are pictures, prices, and if you are inclined, you can order right from the iPad if you like.  Cool.  I was liking everything we were experiencing.

Lamb Chop Lollipops.  Lolita would look good eating
one of these.

As we sat eating the breads (one of which was a Pretzel Roll - our personal favorite), we were asked for our appetizer orders.  As I've said a couple of times on this journey, I've been inclined to try things I normally wouldn't, because....well....I'm not really sure.  I'm just trying new things.  Chicago Cut would prove to be no exception.  As a child, I don't recall ever eating lamb, and with my proclivity for all things beef, I would not order it as an adult either.  Why eat something I might like, when I can have something I KNOW I will like?  But here I am, out at a fancy restaurant....so....what the fuck.  I ordered the Lamb Chop Lollipops, cooked medium.  I figured an appetizer of lamb can't hurt me.  Amy ordered a cup of Split Pea Soup, cooked...well...cooked.  

Reveling in the weather and the view, we were thoroughly enjoying the choice to eat al fresco.  There is probably seating for about 40-50 guests outside.  I felt lucky to be one of them on this night.  A short while later, a couple who had just gotten married that afternoon arrived, along with their family/friends, a party of about a dozen people.  Seemed like a good place for a celebration.

Split pea soup.  Smoky green goodness.  When I was in
high school, those words were applied differently.

After a couple more minutes, Tom arrived to take our entree orders, bringing the appetizers with him.  The dinner order first.  Chicago Cut dry ages their steaks for 35 days on premises.  For those that didn't read last month, dry aged steak tends to not take a char as well as wet-aged steak does.  It also lends a little gamey quality to the meat.  I've figured out how to taste it.  If this project has taught me nothing else, it's taught me that. 

Anyway. 

For our entrees, I ordered...wait for it...the Bone In Ribeye, cooked Medium Rare.  SURPRISE!  I love this cut of meat.  Amy ordered the Bone In Filet, also cooked Medium Rare.  We also ordered a Baked Potato (big enough to share), and a dish of Green Beans Almondine to accompany the meat.  We then dug into our appetizers.

The Lamb Chop Lollipops were small portions of lamb, still attached to the bone, and they looked like lollipops.  Ta-dah!  Cooked to a perfect medium, the lamb was succulent.  What was really good, however, was the minty, oily sauce that accompanied them.  Giving just enough intrigue to the meat to justify using it, the sauce was a subtle garnish to a fantastic piece of meat.  I heartily recommend the lamb.  Hell, if I was to attend Chicago Cut regularly, I might even order it as an entree.  It was that good. 

Amy's soup was super thick, super creamy, and super smoky.  I have a soft spot in my heart for things that are charred/smoky flavored.  Amy's soup tickled that spot.  She really enjoyed the hell out of it, and also recommends it.  Since we always share at least one bite of every item, I can report I liked it also. 

The waitstaff at Chicago Cut, like every one of the places we've attended, was exceptionally attentive.  Water glasses were refilled quickly, when Amy went to the Ladies' Room, her napkin was refolded and placed next to her plate, etc.  One of the perks of fine dining is that not only do you have a waiter, but the bus boy helps out quite a bit also.  Plates don't sit empty.  It should also be noted that Chicago Cut has its own "branded" steak knives.  Their name is on them.   Nice touch. 



My Ribeye steak.  Hungry?  I am.



So they have these nice steak knives.  What are they used for?  Oh yeah!  Steak.  After a brief intermission post-appetizer, our steaks and sides arrived.  Sides first.  The sides arrived in All Clad fancy little serving dishes.  Very nice.  Amy's half of the potato was loaded with sour cream, chives and bacon.  My half had butter.  Potato was good.  Not fantastic.  A lot of the potato "stuck" to the skin, and was the part you can't eat, without going ahead and diving into the skin.  Guess what I'm saying is that it was a little overdone, because only the very middle section was "tender."  The green beans, however, were spectacular.  Crisp.  Flavored with just enough salt.  They were the best green beans I've ever eaten.  No hyperbole.  And the sentence preceding the hyperbole thought is a sentence I never imagined I'd compose in my lifetime. 

The steaks.  That's what you're here for, right?  My steak was lightly charred, and appeared to be cooked to the proper temperature.  Served with a small tomato with a little wooden "M Rare" flag sticking out of it, the steak looked good enough to eat.  Oh.  Wait.  Back to the "M Rare" flag.  I don't know why I like those things, but I do.  Remember going out with your grandparents, and getting a steak with a plastic tab sticking out of it?  I do.  Those flags always make me nostalgic.  They're totally superfluous, but they give me a warm fuzzy feeling.  I digress.



Meat cascading from the bone.  She said the sauce was good. 
She didn't use it, though.  My God, this was a good steak.

 Amy's steak was...there is no delicate way to say this....a clod of meat.  Charred to a crisp on the outside, the way it was butchered almost made it look as if the meat was cascading off the bone.  I don't know if that translates in the picture, but it looked GOOD.  I dug into my ribeye, and Amy started in on her filet.  My first comment was "this is dry aged."  There is a definite flavor I've already talked about, and Chicago Cut's steak had it in droves.  My steak was juicy, cooked to a hair past medium rare (close enough), and well charred on the outside.  There was something a bit funky about it that is not Chicago Cut's fault.  Dry aging steak also dry ages the fat.  Ribeye is a fatty piece of meat.  The ring of fat that helps define the "eye" gets a flavor that is a little funky with dry aging, and it also kind of dries out.  A good wet-aged steak will have some of that fat melt in the broiling process.  I think.  I don't know.  All I know is that the fat, which is unavoidable at times, added an odd flavor.  Nothing Chicago Cut can do about that, short of wet-aging their steaks.  Bottom line, my steak was great.  Truly great.  I am quibbling.

Amy's filet.  Amy had not ordered a filet on this adventure yet.  A pricey steak, it was worth every penny.  Tender, charred to perfection on the outside, an almost red hue on the inside, it was a fantastic filet.  I would recommend getting that steak if you go to Chicago Cut.  It was tremendous.  Since Amy had not been feeling well, she ate about half her portion and brought the rest home.  She then proceeded to eat it in front of me the other night at dinner.  Bitch.  By the way, you know how people collect string handled shopping bags?  We could have an extensive collection of these if we had chosen to save them, rather than using them for recycling our other paper.  'Cept our collection would be all steakhouses.  Hee hee.

Chocolate Bag.  It's not just a clever name.

Finishing up our dinner, our server Tom came over to tell us what was for dessert.  I found it a tad askew that we didn't receive a menu for this.  He listed Key Lime Pie, Cheesecake, etc. then he said, "Chocolate Bag."  I didn't hear him right.  I said, "Chocolate Bath?"  I think Amy heard something similar, because she had been saying "no dessert" all night.  When she heard "Chocolate bath/bag" she perked right up.  Little trooper.  Anyway, Tom corrected my deafness and said, "No, chocolate bag.  It's a bag made of dark chocolate, with a white chocolate mousse and various berries inside."  Um.  Duh.  Fetch that.  Quickly. 

I can report that the Chocolate Bag was exactly as described.  The bag portion didn't really taste like dark chocolate, probably because of the other complementary flavors included in the bag.  It was also a gorgeous presentation.  We enjoyed it tremendously. 

Darkness was starting to envelop the city, and our dinner was coming to a close.  A beautiful night on the river, spent with a beautiful woman, eating a beautiful dinner.  I am the luckiest man alive.

Nuts and Bolts:

We got out of there for $225.  Sense a trend? 

Place is beautiful inside, mostly.  Tables look cramped.  I recommend eating outside, if you can.

Bathrooms are about what you'd expect.  Beautiful.

Attentive staff.  Love that.

Chicago Cut is a new place, and earning a powerful reputation.  I'd say it's well deserved.  It takes balls of steel to open a steak place in a great steak city, and Chicago Cut certainly asserted itself right into the mix.  Well done.  Another place to return to, once this quest ends. 

NEXT MONTH:  TBD.  (it's supposed to be Chicago Chop House - watch here next week for an announcement on that) 

The picture of the two of us didn't turn out.  Here we are
as individuals.  Me as the professor.



Amy as the smiler.



It ain't about flags waving....

...or God "blessing" the United States or anything else for me.  The lesson of 9/11, and what I have tried to "remember" from it is this (Lifted from Andrew Sullivan's Daily Dish - because it is PRECISELY what I have felt during and since):

Before he was killed in Algeria's civil war in the 1990s, Dom Christian de Chergé, a Trappist monk, wrote a final testament:

My life is not worth more than any other—not less, not more.  Nor am I an innocent child.  I have lived long enough to know that I, too, am an accomplice of the evil that seems to prevail in the world around, even that which might lash out blindly at me.  If the moment comes, I would hope to have the presence of mind, and the time, to ask for God’s pardon and for that of my fellowman, and, at the same time, to pardon in all sincerity he who would attack me.

That will always be my lesson, succinctly put by the good monk above. 

I am not denying the evil nature of the acts, nor have I ever.  I will for all times understand that innocent life was taken or altered, and that is, and always will be, something for which there should be consequence. 

But. 

To not take anything more than "tragedy" from it...is a tragedy.  I think the above statement is precisely the lesson we can take. 

I can't think of a more Christian thing for this non-Christian to believe. 

Ballpark Review: Wrigley Field

I started this in January.  I could not wrap my mind around how to do it.  I'm still there.  It's August.  (It's now September - stall much?)  I'm just going to do this, and figure out its form as I go.  This could be rough.

Went to my first Opening Day this year.

I figured I'd start this series with the ballpark where I have attended the most games:  Wrigley Field.  I set up the ground rules of this earlier, so I'm not rehashing them.  Let's dive right in.

Construction on what is now Wrigley Field started in 1912, and was completed in 1914.  It cost a whopping $250,000 (inflation adjusted dollars for 2011 - $5.5 Million) when it was complete.  To give you a little perspective...the Milwaukee Brewers have recently replaced the 10 year old scoreboard (and a few other things) at 10 year old (and $400 Millon) Miller Park.  The project cost $11 Million, or TWICE what it cost to build Wrigley Field (adjusted for inflation).  I say this not so much to astound, but more to point out the runaway inflation in the construction industry - an industry near and dear to my heart (and my wallet). 

Or - maybe people worked too cheap in 1914?  Bah.  Anywho.....

Let's talk about The Friendly Confines. 

Many people still refer to Wrigley as one of the crown jewels in baseball.  I see their perspective. 

I also see....a dump.

I love the place and all it represents.  Good times with my family.  The time, while sitting with my cousins and my grandfather in the bleachers, we had a moment of silence for Thurman Munson, who had died the day before.  Seeing Fergie and Mad Dog getting their uniform numbers retired.  Watching the Cubs choke away the wild card against the Reds in the "Steve Stone" game in 2004.  Being there when the Cubs swept the Mets in 1989 to take over the division lead.  Manny Trillo.  Jose Cardenal.  Bruce Sutter.  Bill Buckner.  Ivan DeJesus.  Rick Monday.  Larry Biitner.  Dave Kingman.  Steve Swisher.  Barry Foote.  Rick Reuschel.  The immortals.  Sandberg.  Dawson.  Grace.  Wood.  Prior.  Sosa.  Alou.  Maddux.  Sutcliffe.  Durham.  Cey.  Sarge.  Moreland.  JODY!  Bowa.  Ramirez.  Zambrano.  Soriano.  The Shawon-o-Meter.  I need to stop.  Green grass.  The LOOK of the bleachers.  No flashing scoreboards, no "LOUDER" games on the Jumbotron.  The neighborhood.  The ivy.  Oh.  The ivy.  The place is history.

Did I mention the ivy?

 

But beneath all that, it's a building.  A building is not an idea.  It's not a sentimental thought.  You may have these things related to the building, but ultimately....it's a structure.  Nothing more.  It's a building that has seen much, much better days.  A building that is deteriorating.  Why?  Because that's what buildings do.  That's what people do.  Grandma may still be the best, but she's not capable of running around anymore.  Does she still have charms?  Dozens.  Do you miss the running?  For this fan, who's been a bunch of other places....it would be nice if Grandma could take a lap or two.

The Basics.

Opening Day:  April 12, 1914.  (Known as Weeghman Park - named Wrigley Field in 1926)
Current Seating Capacity:   41,160.
Retired Uniform Numbers:  10 (Ron Santo); 14 (Ernie Banks); 23 (Ryne Sandberg); 26 (Billy Williams); 31 (for both Fergie Jenkins and Greg Maddux - one flag each); 42 (Jackie Robinson - retired throughout Major League Baseball).  Interestingly, Wrigley is the only field that I've been to that does not have "permanent" fixtures to honor their retired numbers.  The numbers are displayed on flags that hang from the foul poles.  Wrigley is also the only place I've been that does not have Jackie Robinson's number on display with the other retired numbers.  His flag is on the rooftop, and hard, if not impossible, to see for a good portion of the fans at the game.  I refuse to comment further.  No I don't.  That is a travesty.  Come on Cubs, fix this.  Do something better for him. 
First Occupants:  The Chicago Whales of The Federal League 

This is relatively new.  Street view through the wall.  Like it.

Last baseball team to win a World Series championship in the stadium:  Not Applicable.  Never.  Not once.  (Think about that, folks.  Wrigley Field is nearly 100 years old, and has NEVER hosted a championship team.  NEVER.  NEVER.  NOT ONCE.  NEVER.)

Things you need to know.

My intention with this series is to talk about things that this baseball stadium fan would want to know about someplace he was visting - before he went.  So.  Those are going to be my thoughts.

Parking:  Forget it.  Wrigley Field is not designed for automobile traffic.  There is parking.  It will cost you at least 20 bucks.  That being said, I usually drive lately, because I oft times have parking passes, and I usually have a small child with me (the train takes time - time that a 6 year old could be sleeping).   However.  When it was just my wife and me, we took the El.  The Red Line (among others) drops you RIGHT AT Wrigley Field.  For us, it was a breeze.  I miss those days.  I'm looking forward to my sons being a little older, so this option is available again.
Bathrooms:  Um.  There are precious few bathrooms at Wrigley.  They are hot, crowded, and smelly.  There are very few urinals.  What the men have is a trough.  A community trough.  There's a reason why the slang for the toilet used to be "the necessary."  That's all the bathrooms in Wrigley provide you.....the necessary.  It will not be a pleasant experience.  Also - people use the sinks when the place is too full.  Yup.  It's gross.  Hold it if you can.
Vendors:   Food choices at Wrigley are minimal.  Hot Dogs.  Pizza.  Nachos.  Burgers (I think...).  Fries.  Ice Cream.  Nachos.  Peanuts.  Cracker Jack.  Beer.  Basic ballpark food.  BASIC.  Most of the vendors are found on the main floor.  There are several stations there, but lines are long.   What Wrigley offers (and also kind of sucks) is a steady (and the word "steady" is correct) stream of vendors walking up and down the aisles throughout the game.  They will be blocking your view on occasion, if you happen to be close to the aisle.  They sell everything from ice cream to foam Cubbie claws, so that part is kind of nice.  I could just do without the constant barrage. 
Food Item to get:  Get a hot dog.  Don't think you're getting anything special, because you aren't.  There is no specialty food item at Wrigley that you have to try.  None that I've found anyway.

Sheffield Avenue rooftops.  Love the neighborhood feel.

Neighborhood:  This is the one thing Wrigley has that no place else I've been does.  A real neighborhood, with real houses, within a block of the stadium.  Yes, there are rooftop clubs on Waveland and Sheffield.  Those places are no longer residences, mostly, but on Kenmore, right outside the park, there are real residences.  Fenway doesn't have it.  Camden Yards doesn't have it.  Only Wrigley.  This part can't be downplayed.  The neighborhood thing is a HUGE plus at Wrigley.  There is something magical about walking through a neighborhood and seeing a baseball stadium appear from nowhere.  Also, one of the last times I was there, my son and I left early, and walked around the park.  It was really, really cool.  Something so alive happening while everything around is so....peaceful.  Loved it. 
Ticket Prices:  Expensive.  Very expensive.  I'll write more on this elsewhere.  So.  Factually, it costs a lot of money to go to a game at Wrigley.  Value?  I'm not getting into that here. 

Unique things about the place I've discovered, or I found fascinating, or likeable.

There are scads of books to tell you about the unique features of each park.  I'm going to tell you about the things I found particularly "special" about each place I've visited.

How can you not love day baseball and a manual scoreboard?

The manual scoreboard.  For all that is wrong at Wrigley, this is right.
The Ivy.  'Nuff said. 
The day games.  I know.  They cost the Cubs wins.  The Cubs played in Wrigley for a good 40 years before lights started appearing all over the Major Leagues.  They didn't win the championship during any of those years.  That being said, with getaway days, etc., the Cubs don't play THAT many more day games than the rest of the league.  Just games on Fridays and Saturdays (and lots of teams play day games on Saturdays).  The rest of the days - they're pretty much in line.  This translates to like 18-24 extra day games per year.  This isn't about the Cubs.  This is about Wrigley.  Day games allow you to go out for an evening afterward, and you can enjoy the fine Chicago weather.  There's something about daylight and baseball.  It just feels right.
The Rooftops.  Although not technically part of Wrigley, the buildings across the street from the park have formed a cottage industry in conjunction with the Cubs to establish clubs with banks of stadium seats, food, etc.  They sell tickets for these things.  I've not been to a rooftop party yet.  I don't know that I will go.  They do look like a lot of fun though.  Maybe once.
It's old.  This is both a plus and a negative.  This place is 97 years old.  There's only one other place like that in MLB.  It is a piece of history.  You can definitely "feel" the age when you get there.
The basket.  In Texas recently, a father fell over the wall while catching a ball thrown to him by Josh Hamilton.  His 6 year old son watched his father die.  I was in Milwaukee when a fan suffered a similar fate.  He also died.  The basket at Wrigley was not designed to make the wall closer, or to catch home runs.  It was designed to prevent tragedies like the one in Texas.  Unruly drunken fans caused ownership worries, and the basket was installed.  To catch the drunks.  P'raps all fields should have one.  I know there's rarely controversy about a home run call at Wrigley.  Just sayin'.
No amusement park/etc.  This will also be a negative.  For baseball, it's just right.  For kids....well....

103 now.  Ugh. 

The bars.  Although I rarely go, there are a crapload of places to go after the game RIGHT outside the gates.  There is an appeal to that.  Since I don't ever drink, it doesn't appeal to me that much.  Wrigleyville is a great place to find a good time.
Eamus Catulii.   This sign shows a couple of things.  "Eamus Catulii" is Latin, and roughly translates to "Let's go Cubs."  AC is short for "Anno Catulii" or "Year of the Cubs."  The numbers represent, from left to right, the number of years since a Division Title, the number of years since a Pennant, and the number of years since a World Series Title.  That last one really sticks in the craw.  I long to see "000000" on that sign.  Hell, I'd take only the last 4 being zeroes.  The Cubs could win the World Series as the Wild Card.  That would be just fine.  The sign is on a building over the Right Field Bleachers.
The Bullpens.  While not completely unique, there are very few stadiums that still have the bullpens in the field of play.  Wrigley is one of them.  The pitchers are right there, easily accessible to the fans.  There was a melee between the Dodgers and some fans a few years back because of it, but it is a cool feature.
The Statues.  There are 4 statues around the vicinity of the park honoring Cubs legends.  The right field gate has Billy Williams and Ron Santo.  The bleachers entrance has Harry Caray.  Home plate has Ernie Banks.  The foul poles are adorned with the words "Hey Hey" for long time broadcaster (and legend) Jack Brickhouse's home run call.

Things about the park that suck.  Suck is too harsh.  Things about the park I didn't like.

See those columns and that overhang?  Yup, you'll see a lot of them if
you are sitting behind them...

Sight lines.  If you have seats behind the column line in the lower bowl, after about the 10th row, you have serious sightline issues.  When the Cubs erected private suites, they hung them off the bottom of the upper deck.  Clever, but they took a huge viewing angle away.  If you are under these, you will not be able to see the arc of a fly ball, and the scoreboard will be cut off, if visible at all.  Also, the columns block one player on the field.  If it's the pitcher...well....it sucks to be you.
It's old.   This part of old sucks.  Code for stairs currently is an 8" rise.  Wrigley does not comply to this code.  The stairs are uneven, tall, and thin.  I've seen plenty of people take a tumble on them.  Including my son.  The place is falling apart.  The columns always look like they need fresh paint.  There are nets to catch falling chunks of concrete.  For reals.  That's what they are there to do.  Yikes.
The vendors in the seats.  They never, ever stop.  It's distracting.
No parking.  There is no parking.  I mean it.  You can't park. 
No amusement park/etc.  I have kids.  They get bored at baseball games.  Having an amusement area to take them to prior to game time might get them a little more focused during the game.  I don't know.  Barrett, my oldest, was a whole lot easier to manage after taking him to "Fundamentals" at US Cellular Field, or the park, etc. at Miller Park.  Just sayin'.
The sidewalks outside.  They are too narrow.  Navigating them can be tricky, and time consuming.  It would be nice if Clark and Addison were closed during the games, but having Waveland and Sheffield (outside the bleachers) closed does help.
The Bleachers.  This may be the equivalent of sacrilege, but the bleachers at Wrigley suck.  You have no access to the rest of the park.  The population of the bleachers tends to be overserved youngish people with very few manners.  I would not take a child there.  Period.  I sat there as a kid, but it's changed.  There is a charm to the unassigned seats, the showing up early for the bombs that get launched in batting practice, but the bleachers just suck.  Maybe I'm too old. 

Things to do in town while you are visiting.  Let's face it.  You may be going somewhere you've never been.  Might as well see some sights while you are there. 

Go to a Steakhouse.  I can recommend several.  Go read my steakhouse reviews in this blog.  My choice would probably be Gibsons, but Gene and Georgetti is the Chicago standard.  I just haven't been there....yet.  That's December's project.  I also HIGHLY recommend Joe's, Benny's Chop House and Primehouse.  Primehouse will cost you, but it's a night of fooding like you won't believe.  These places are upscale eateries, so dress accordingly.
Go to the Willis Tower.  There is now a "ledge view" at the top.  Go do that.
Go to the Lake.   I would say avoid Navy Pier, but it can't be helped.  You're going to go there. 
Check out the following if you have time:  The old Water Tower.  The Picasso in Daley Plaza.  The Art Institute.  Chicago Historical Society.  Shedd Aquarium.  Millennium Park.  Lincoln Park Zoo is FREE and right on the lake.  It's a fun time. 
Get Deep Dish Pizza:  Go to Lou Malnati's.  It's the best.  Get extra cheese.  You won't be sad. 
Try an Italian Beef:  Mr. Beef.  Al's if you must.  Hot peppers if you're inclined. 
Superdawg.  I'm not into all the toppings.  If you want a Chicago Style Hot Dog, this is the place.  Want a specialty dog?  Hot Doug's.  The line is forever though. 

As these reviews progress, I'm going to talk about what I did in the town I visited.  In Chicago, I can tell you what to do, because I've done almost all of it.  In Philly, I can tell you what I did, and nothing more.  I'd love feedback on other things I missed, in case I go back.

My boys and I playing catch in the Wrigley Field outfield.  Sponsor's Night, 2010

So that's it.

Overall I give Wrigley a 7 out of 10 for a night game, an 8 out of 10 during the day.  Yes, there is a 14.29% better time to be had during a day game, if only because there's more time to do stuff in town afterwards.  There is a lot of charm in an old ballpark, and Wrigley has a lot of it.  There is also a lot of OLD in an old ballpark, and Wrigley has a lot of that.   The sightlines for half the lower deck seats bug the shit out of me.  The vendors marching up and down the aisles bugs me.  The bathrooms are a mess.  But, ultimately, the place has charm.  Lots and lots of charm.

It's almost here....

I believe this is where my seats are.  Nice view.

....and I'm getting giddy.

Next Friday I'm headed (with my reluctant wife) to Kansas City and St. Louis for Baseball Pilgrimage 2011 pt. 2:  Kansas City and St. Louis.  We're seeing 2 games in KC and a game in St. Lou.   Combine that with my trip to Miller Park on Sunday (with my reluctant wife), and that's 4 Major League games in 8 days. 

When I was a kid, I loved 2 teams.  The Cubs, obviously, and the KC Royals.  I'm not sure why I gravitated to them, probably because they were perennial runner ups in the American League, losing to the Yankees almost every year in the ALCS.  Plus, how can you not love George Freaking Brett? 

Kauffman Stadium was built back in the early 70's.  It was one of several stadiums built in that era, but it was the only one that wasn't a dome, or a multi-purpose stadium.  It was a baseball only facility.  In 2009, over a quarter billion dollars was dumped into major renovations.  It is absolutely beautiful from what I understand, and I'm giddy with anticipation. 

Oh yeah, and I get to see new Busch Stadium too.  I saw that while it was being built.  That one is exciting, but I really am looking forward to Kauffman. 

Seriously.  How cool does that place look?

Benny's Chop House - Miss Chicago Steakhouse for August

Oh look.  It's a steakhouse.  In Chicago.  Guess I'll try it.

This is hard. 

I mean it.  I've written pretty extensively lately - I have a review of Wrigley Field that I've recently written (but I am holding off on publishing until a week after this runs), and I just puked out a semi angry tirade.  As much as I'd like to say that words rarely elude me; time to sit, think, and write has been troublesome to....motivate.  Wah wah.  Poor me. 

This month Amy and I visited Benny's Chop House.  This was our ninth stop on our thirteen steakhouse tour in 2011.  Previously, I've written about visits to Joe's, Keefer's, Gibsons, Morton's, David Burke's Primehouse, Rosebud Steakhouse, N9NE Steakhouse and Fogo de Chao.   This was one of the places I was most looking forward to, based on the photos I'd seen.  So.  Why was I not excited?

I must confess that I wasn't really looking forward to our night out.  Not that I don't enjoy time alone with my wife, or steak, or seeing Chicago; but what pained me was the idea of sitting down afterwards and writing about it.  There.  I said it.  This is taking a toll on me.  Again, wah wah, poor me. 

I hold myself to a standard, and a lot of what I want to say seems to be getting repeated.  Plus.  The jokes.  They're hard.  As Edwin Booth said on his deathbed, "Dying is easy, comedy is hard."  I don't want to sit here and be the boring guy who talks about his dinner.  I'm not that fucking sophisticated.  I want to entertain myself telling you about our dinner, and perhaps entertain you as well.  That's a lot of pressure.  I let it get to me at the beginning of August. 

So.  We had 6 p.m. reservations at Benny's Chop House on Saturday night, and for the life of me, until we were in the car and on the way there....I wasn't sure I wanted to go.

Glad there was steak at the end of the rainbow. 


Fuck the leprechauns.  I'll take this at the end of the rainbow any day.
Wait.  This is Amy's steak.  I'll still take it.

 Click the links.  They're the jokes.  Mostly.  I've been told if you read first then click, it goes faster and the jokes are funnier.  I don't believe that, but I do believe it reads faster.

Located in what must be steakhouse central in downtown Chicago, Benny's is on Wabash, in the shadow of the new NON compensatory Trump Tower.  I mean it. It is obvious that Mr. Trump is NOT, I repeat, NOT compensating for any shortcomings with the second tallest building in Chicago.  And I won't hear otherwise.  Anyway, Benny's is about two blocks away from Joe's, four blocks from Primehouse, six blocks from Keefer's, down the street from Morton's and Smith and Wollensky (boo....).  Seriously.  They are all right there.  You can't throw a rock without hitting a good steakhouse. 

Driving up to the restaurant, it is hard to miss it.  There is a large lit sign, and several burgundy banners letting you know you are in the right place.  Apparently the place was supposed to be a different restaurant that never opened.  Seizing upon an opportunity, Chicago restauranteur Benny Siddu snatched up a bargain priced, ready-to-move-in little piece of heaven. 

Walking in the doors, one walks upstairs to a very smart, very elegant host station.  To the right is the bar, with trees used as decoration and masking, separating the stairs from the bar.  The bar looked very nice, nice stools, nice cherry wood.  Cherry wood.  Steakhouse central casting.  There were some low slung chairs/couches in the bar, which appeared to be a purpley velvety thing.  The principle color of the place was burgundy.    (that link is to a different review - they got some great photos of the interior though)

I love these lights.  Might be a little much in our house.  Shit. They
might cost more than our house.

Met at the host station by a woman that my wife described as "stunning," (true story, I'm asking her about the furniture and she says - "I don't know, I was staring at the woman.")  we were immediately shown to our table, a small table for two, dimly lit and on the side of the restaurant, next to the back wall of the bar.  Cherry trim and paneling adorned all the walls, along with mirrors, mosaic tiles and art work.  The light fixtures were enormous rosetta alabaster bowls, and each table had a small battery operated candle.  White linens adorned each table, and when we were seated we were offered black napkins in lieu of white.  "For the lint."  Well.  I'd always figured that the reason the women got black ones at Morton's was for the lipstick.  Maybe that was for the lint as well.

The crowd was sparse at 6 o'clock on a Saturday night, and I was a little leery about that.  I know that we eat at a time about two hours before most people go out for fine dining, but we usually see a 40-50% capacity.  Benny's was sporting about 15%.  Uh oh.  What were we in for? 

Sitting down, a bus boy came over and asked for our water selection.  Tap is fine for us.  I'm not a big fan of bottled water.  I think it is too precious a resource to keep....inventoried.  That's me.  I'm paranoid.  I just think there will be a time when we're fighting wars not for oil....but for water.  I digress.  A small basket of small breads was placed at our table, and we were given our menus.  They were the large, inflexible one page cards.  Not a big fan.  My sense of dread over our night out is growing.  I like the atmosphere, but there are a lot of things I don't like adding up here.  I'm a big fan of counting red flags.  They're cropping up. 

Soon after sitting down, we met our server for the evening, Kevin.  Kevin was a delightful gentleman with a hint of a British accent, and a friendly, professional demeanor.  He asked us for our drink orders (Not drinking my man, sorry...), and said he'd be back to discuss the menu.  Kevin's attention, along with his helpful manner, took one of those red flags and sent it flying.  Things were looking up.

Perusing the menu, it was noticed that the steaks at Benny's come in three varieties.  Wet aged, dry aged and "all natural."  The dry aged steaks are aged off premises (at Allen Brothers) for forty-five days.  All the steaks were rated USDA Prime.  The all natural ones are apparently hormone free, silicone free and bleach free.  I kid.  They have silicone.  Bah-zing!!!   See what I did there?  That's comedy kiddies.

I looked over the appetizers, as did Amy, and we talked about the decor, the lack of attendance, and the fact that we were out alone again.

Wagyu Beef Carpaccio.  That's American Kobe.  No, not Bryant....



After a short while, Kevin returned to take our appetizer/etc. order.  After having the Beef Sashimi at Primehouse, I had itched to try it again.  Looking over the menu, I found not one, but two options for raw beef.  Steak Tartare was on the menu, as was Wagyu Beef Carpaccio.  Discussing each option with Kevin, he advised that if I was going to order steak as my entree (duh), that the Carpaccio was the better choice.  Good enough.  I ordered that.  Amy asked for a bowl of Mushroom Bisque.  I also ordered a House Salad.  I can always do with some vegetables.   

We also ordered our entrees.  Amy went for the dry aged Bone In Ribeye, Medium Rare.  I was a little....concerned about the size of the steaks.  I like to eat about 20+ oz. or I'm not really happy.  Amy's steak was advertised as 16 oz.  I've had some ribeyes that were just too thin at that weight.  Looking at the menu, there was really only one choice for what I thought would be a thick enough steak.  The 22 oz. dry aged T-Bone.  Like a Porterhouse, but with less filet.  I ordered it.  It had been a while since I'd had a strip steak per se, and the filet was tempting.  I pulled the trigger and ordered the T-Bone, Medium Rare.

A couple of minutes later, I realized that I needed a starch.  Catching Kevin's attention, I added a Baked Potato to my entree order.  He was accomodating, and took care of it right away.  I'll review the potato now.  It was a potato.  It tasted like a potato.  That's a good thing.

The first items to arrive were our appetizers.  Covered in a mixture of large shards of Parmesan Cheese, Capers, and some Greens, my beef was paper thin slices of ultra tender raw meat.  I'm not the biggest fan of parmesan cheese, and capers....well.....we haven't really crossed paths.  Digging into the meat, it was a combination of olive oil-y flavor with some vinegar-y after thoughts.  The meat was melt in your mouth tasty.  I ate my appetizer very quickly.  I also had my House Salad, which was covered in a Balsamic Vinaigrette Dressing.  The two dishes were very complementary to each other, mostly because they pretty much tasted the same.  The lettuce was super light on the salad though.  Things were picking up for me on the night.  Good food does that.

Amy's mushroom soup was mushroom-y.  For me, that's not good.  She enjoyed the hell out of it though.  It was very thick, almost an applesauce consistency, and a lovely shade of....brown.  It was mushroom soup.  I ain't gonna gush about it.  If Amy wants to, she can hack into this and edit this part herself.


I add this photo because I need a photo around here.
This is a spiderweb.  In sepia tones.  Artistic, ain't it?
This was right outside the door.



I had been taking photos of things for y'all, when a hostess (not the stunning one) came over and asked if we wanted her to take our photo.  She had obviously worked with an SLR before, and I was pleased when she said, "Don't worry, I got this."  At the bottom of this blogpost is the photo she took.   As we chatted some more working on our appetizers, things began filling up in the restaurant.  Things were definitely looking up.  I was actually getting excited for my steak.  About damned time.

Turns out I had reason to get excited.  Kevin had informed us that the steaks were cooked in an 1800 degree broiler.  One of the things I have read about Chicago steaks and why they're wet aged is because it takes a char better, and Chicago restaurant goers prefer the char.  I am one of those people.  So.  Being told that my dry aged steak was going to be charred at that temperature scared me a little.  I had nothing to fear.

Arriving shortly at our table were the steaks.  Wait - did Yoda write that last sentence?  I'm calling bad writing on the header to this paragraph.  That is a shitty, shitty sentence.  I'm not changing it.  Now you know that what you're reading is not that polished.  (Duh - like I have to tell YOU that)  Presented with a small piece of Yorkshire Pudding on the side, each steak was a charred masterpiece on a plate. 

Amy's ribeye was delicious.  Flavorful, full of fat, full of char, her steak was what makes Chicago a great steak town.  Every place that is worth trying has one on their menu, and most every place cooks them well.  The dry aging had added no gamey quality, in fact, the different taste was a welcome change.  Trying her steak, I wished I had ordered it.  Kinda.  I've eaten a bunch of them this year.  I was looking forward to the change of pace that the T-Bone offered.  

My brothers.

I've eaten a lot of great steak on this journey.  My favorite thus far has been the Bone in Ribeye at Gibsons, with N9NE's version in second place.  The T-Bone at Benny's kicked the N9NE steak to the side, and is now running a damned close second.  That's high praise.  I'm not a fan of the strip steak generally, and for me to rank this steak that high means it must have been pretty special.  It was. 


My T-Bone.  Mouth watering?  It should be.



Charred to a crisp on the outside, my steak was cooked to a perfect medium rare.  The strip side of the steak was grainy, firm and delicious.  I was actually enjoying it, something I haven't done for a while with strip steak.  The meat closest to the bone was exceptionally flavorful.  As I always do with any Porterhouse, I saved ALL the filet side for last, as a meat dessert.  Good choice.  The slight compromise I made in flavor between the ribeye and the strip side of my steak was more than worth it when I tried the filet.  Soft as butter, the filet was ultra flavorful, silky and DELICIOUS.  Did I use that word already?  Screw it, I'm not getting out the thesaurus.  It was delicious.  Unfortunately, a little of the reduction sauce that was on the Yorkshire pudding got on the filet side, so I had two pieces that were flavored by something other than MEAT.  It's OK, because the rest made up for it.  Oh MY GOD it was good.  There.  The evening has now gone from a chore to a pleasure.  Hooray!!   And hooray for good steak.... 

I may get through this marathon.  Maybe.  Ask me in November.

We savored our steaks for as long as we could, commenting on how good they were, etc.  Amy left about a third of her steak uneaten.  I left none of mine.  In another universe, I might have eaten hers, but she was guarding it pretty closely.  I think I would have gotten a hand bitten off if I had tried to take it.

Kevin checked on us several times.  We were very happy.  Steakhouses are all about the service.  Benny's is no exception.  The service was impeccable.  As a testament to that, after we were through with our entrees, a tray with two hot towels was brought to the table.  Hooray hot towels!  I need to invest in a hot towel machine, because they are one of my favorite luxury things. 

After the remnants of our steaks were cleared, we looked at the dessert menu.  With Amy's leftover steak, and my relatively small portion (small compared to what I'm used to), we had plenty of room.  Kevin told us that the S'mores Cheesecake was the best dessert he'd ever had.  OK.  Every recommendation he had made had been spot on thus far, so we took that one too.  Amy ordered an Absinthe to go with it, and I ordered a cup of decaf.  Amy rarely drinks, and I never do, so this was quite an adventure for her.  

S'Mores Cheesecake.  Worth the trip all by itself. 



 Shortly afterward, our dessert arrived.  It was a small circle of chocolate cheesecake, topped with a massive homemade marshmallow that had been toasted to perfection, along with graham cracker crumbs.  It was a S'more.  A damned tasty S'more.  I can't recommend the dessert enough.  My God it's good. 

Amy's absinthe made her eyes bulge out on the first taste.  I did not try it, obviously, but she described it as a combination of cough medicine and goodness.  She really enjoyed it.  I suspect she will try it again. 

Finally, it was time for our meal to come to a close.  The restaurant had filled up while we were there.  It was bustling with activity.  Good on them.  The place deserves a nice following.  Being relatively new, that will come.  As long as they continue to serve food like we ate, they should have no trouble building a reputation.

Amy's Absinthe

Nuts and bolts:



This was among the more pricey meals we've eaten.  It was $225 by the time we left.  We had an extra side and appetizer than we normally eat, along with Amy's drink, so that accounted for the difference I guess. 

Classy interior.  Classy wait staff.  Warm, yet elegant. 

Bathrooms are gorgeous, and the hallway leading to them has several quality photos of Chicago landmarks.  Nice touch. 

All in all Benny's is just what you'd expect from a fine steakhouse.  Go there and decide for yourself if that's cliche, or if you agree with me - that things like super fine dining in a classy place will never be cliche. 

Next Month:  Another relatively new place, Chicago Cut Steakhouse. 

Taken by the hostess.  Pretty nice shot.  Good Lord I'm bald.

Mike Ditka....

...once famously quipped that "...the past is for cowards and losers."

This is his restaurant in Oak Brook Terrace.





See that "XX" where an apostrophe should be?

I guess marketing the past is for....whom exactly?

Coach? 

Most overrated sports figure in Chicago EVER.  .500 in home playoff games.  You know, the games you get because you had BETTER record than the other team?   One Super Bowl win.  1-2 in NFC Championships.  Two, count them TWO, of the last 3 years he coached his teams went 5-11.  Back to back losses in the playoffs in 86 and 87 to the Washington Redskins.  In the first game.  He humiliated people, bullied them, griped at others for cashing in on their success, then flaunted his own "35 million reasons" why he was better than others. 

And said the past is for losers.

Meanwhile, his restaurant has a double XX as an apostrophe.  What was that Super Bowl the Bears won again? 

Oh Yeah.  Super Bowl XX.

Guess we know where Ditka ranks himself.

Gonna be delayed

I have to sit and write the review of Benny's Chop House.  I will soon.

That is all.

A brief word on Sir Paul McCartney...

...this past Sunday, I saw Paul perform at Wrigley Field.  It was my third Macca concert, and the reason that I went was to take Barrett, so that when he's of proper age, he can say "I.  Saw.  A.  Beatle.  Live." 

Daddy and son wait for Sir Paul to take the stage.

The show was amazing. 

I've been humming "The Long and Winding Road" in my head since.  It has always been one of my favorite songs, because it is so musically...pure.  Paul's vocal is heartbreakingly simple, melodic, tonal, just fucking amazing.  Plus, you tie in the whole "greatest band ever breaking up" thing into it...it seems like such a great song.

Know what? 

The lyrics suck. 

Dammit. 

Paul performing "The Long and Winding Road" at Wrigley Field
July 31, 2011.