After the Marathon, Reward Yourself at One of Chicago's Best Steakhouses
Chicago’s Marathon is October 13, and even if you’re not into long runs, you probably know the drill: in the days before the race, you load up on carbs; on the evening after the race, you load up on protein.
There’s no tastier way to get your protein on than with a big juicy steak. So after the Chicago marathon, whether or not you were actually a part of the race, consider dropping in to one of Chicago’s world-class steakhouses for one of the most beautiful steaks you’ve ever had.
Here are six of Chicago’s best steakhouses offering the perfect reward for a marathon well run (or even if you just watched it as it went by).
GT Prime. Giuseppe Tentori is one of Chicago’s most renown chefs, and when you go to his GT Prime, you’re going to be looking for some red meat that’s a cut above the ordinary. You can get the standard cuts, of course, but here, you can indulge in more exotic meats, like Australian Wagyu tomahawk or a bison tenderloin. If you have meat on the mind (and we know that feeling well), reward yourself with what is perhaps the finest plate of beef on the planet: a selection of sliced Wagyu: Australian, New York strip, Mishima American and (drum roll)…A5 Miyazaki strip.
Swift & Sons. Named after Gustavus Swift, one of the early beef barons in the city of Chicago, Swift & Sons has some special cuts, like the 8-ounce Wisconsin grass-fed strip loin and the 5-ounce Carrara 640 Wagyu strip loin. If you’re very hungry, however, and really need to get your beef on with a serious steak, consider some of Swift & Sons’ “Large Format” options: Slagel Farms Cote de Boeuf or the 48-ounce porterhouse. Go ahead; you deserve it.
Boeufhaus. Boeufhaus, the name says it all, and here you will get a steak that’s grass-fed and grain finished, high in good nutrients and low in fat (though still very, very tasty). For something a little different, start with a tartare, spiced up with shallots, Dijon mustard, capers and herbs. For the main course, what you want is the 55-day dry aged rib eye; you will feel your body come back to life after your first bite.
Smith & Wollensky. Smith & Wollensky has one of the best locations in Chicago for enjoying a celebratory steak: right on the river, so you can watch the water roll by as you enjoy your meal. The Snake River Farms American Wagyu tenderloin is just one of the special steaks offered at Smith & Wollensky, and there are many steaks that you may not want to dress with more than just salt. For those who want to bump up the flavor factor to the next level, check out the Gorgonzola crusted filet or the cocoa- and coffee-rubbed filet, both exceptional examples of the chef’s art.
Bavette’s Bar & Boeuf. Sometimes, all you’re looking for is a classic cut of beef, done up the traditional way, served in a comfortable room with low lights and relaxed elegance. That’s exactly what you’ll get at Bavette’s Bar & Boeuf. The Classic Ribeye – Chicago Cut comes dressed in only salt and Bearnaise, same with the bone-in ribeye, 22 ounces, dry-aged 42 days. If, indeed, you did run the marathon – or just had a tiring Sunday on the links – this may be just the place to “recover” your strength and your appetite.