Best Steakhouses in Chicago’s Western Suburbs
West of Chicago – in suburbs like Schaumburg, Burr Ridge, Oakbrook – you’ll find some of the finest red meat in the world, perfectly prepared by chefs who know what they’re doing. When a good steak is done right, you taste the deeply satisfying goodness of well-raised beef, you appreciate the care that went into cooking the meat with the perfect char and indescribable lush juiciness, and your mind is, quite simply, blown.
Whether you’re looking for a casual place to enjoy a good piece of beef or a fancier place to take a date or hold a family gathering, the western suburbs present a wealth of steakhouse options, sometimes priced a bit below what you’d expect downtown.
Another advantage of western suburban steakhouses is that parking is abundant and usually free-of-charge, and because there’s room to spread out, many of these places offer roomy patios for outdoor dining. Checking out these places will start you wondering why you ever made the trip into the city for steak – and if you live in the city, you may be inspired to take a drive out to the collar counties for dinner.
Here’s a list of some of the best steakhouses in Chicago’s western suburbs – which is to say, some of the best in the world. Mind-blowing.
Eddie Merlot’s. One of Open Table’s top 100 steakhouses in the country, Eddie Merlot’s in Burr Ridge, Lincolnshire and Warrenville serves up some mind-blowing meat, including our favorite, Prime Bourbon Ribeye, with brown sugar and America’s spirit. As the name of the place suggests, you can also get one of a number of excellent red wines to complement your steak dinner.
Harry Caray’s Italian Steakhouse. In Lombard and Rosemont (and, of course, downtown Chicago), the man who made the Cubbies famous lives on in this Italian-influenced steakhouse that has what might be the world’s greatest house-made potato chips, a spectacular side to memorable dishes like Veal Chop Sicilian Style and a sixteen-ounce prime rib of beef.
Ditka’s. In Oak Brook Terrace, Ditka’s has long been popular among fans of Da Coach as well as just about everyone who appreciates a truly superior steak…or pork chop. For red meat, you could hardly do better than USDA angus beef bone-in ribeye, aged 52 days; for pork, you’re going to want Da Pork Chop, with cherry jus and mashed potatoes.
Capital Grille. Capital Grille in Rosemont is not just a place to have a business lunch; it’s a place you can definitely have that business lunch, sure, but you can also have a very fine dinner with your significant other or your pals. Signature dishes include Mini-Tenderloin Sliders or, if you’re more in the mood for a big juicy steak, there’s the 22-ounce bone-in prime ribeye. As at so many steakhouses, the proteins from the sea are also spectacular.
Michael Jordan’s, The Steakhouse. Michael Jordan’s, The Steakhouse, in Oak Brook is one of the beacons for outstanding beef in the western suburbs. When you stop in, give serious consideration to the prime 45-day dry-aged Delmonico with tangy balsamic jus. The Lake Superior whitefish and other aquatic offerings that will probably appeal to all of those who just aren’t in the mood for meat (such people exist).
Hugo’s Frog Bar and Fish House. Hugo’s Frog Bar and Fish House in Naperville may not sound like a great place for steak as well as seafood, but it is. There’s a lot of wonderful seafood – Herb-Crusted Faroe Island Salmon, jumbo lump crab cakes – but the meat gets a lot of well-deserved attention too, with a twenty-four ounce porterhouse and the legendary eighteen-ounce W.R.’s cut.
Steak + Vine. Steak + Vine in LaGrange has established itself as one of the steak superstars of the western suburbs. Getting top billing are delicious plates like the twelve-ounce Painted Hills New York Strip and the sixteen-ounce Berkshire pork chop (we recommend ordering it with the cognac-peppercorn sauce).
Sam & Harry’s. If you’re trying to decide where to go for steak in Schaumburg, a place you will want to put on your short list is Sam & Harry’s. Roasted bone marrow and oxtail marmalade is just one of the many innovative dishes from the Sam & Harry’s kitchen, and they also serve classics like the must-try prime beef that the Tribune’s Phil Vettel judged “worthy of any steakhouse in the country.”
Morton’s, The Steakhouse. Morton’s, The Steakhouse, in Downer’s Grove is the western suburban outpost of one of the very best places for steak. The reputation of this powerhouse of meat protein is built on specialties including the Signature Cut New York Strip and the Chicago-Style Prime Bone-in Ribeye.
Gene & Georgetti. Gene & Georgetti, one of Chicago’s classic Italian American steakhouses, has now made a home for itself in Rosemont. Specializing in broiled meats, Gene & Georgetti earned its reputation with broiled skirt steak, T-bone and porterhouse, and there are many more magnificent meat dishes to sample.
Final Cut Steakhouse. Joliet’s Final Cut Steakhouse, located in the Hollywood Casino, serves superb steak that will help you celebrate your wins or console you for your losses. Winner of the OpenTable Diner’s Choice Award, Final Cut Steakhouse satisfies with classics such as a twenty-four ounce prime porterhouse, New York strip, filet and many other beef favorites.
Fogo de Chao. Anyone who loves grilled meat will love Fogo de Chao in Rosemont. Here, you'll enjoy an endless parade of perfectly prepared beef, lamb, and other meats, fresh from the fire, brought to your table and served with traditional Brazilian sides like feijoada and cheese bread. To accompany this meat extravaganza, there's what just might be the best salad bar in the world -- and an excellent collection of steak-friendly wines.
Perry's Steakhouse & Grille. Serving to the same high standards you've come to expect at their downtown locations, Perry's Steakhouse & Grille in Oak Brook offers some unexpected menu items (like escargot as well as kale salad with jalapeno and mint vinaigrette) as well as exactly what you would expect: some of the finest red meat in the Midwest.
St. Charles Place. In the seemingly sleepy region west of Chicago, St. Charles Place stands out as a vibrant oasis for those who hunger for a fabulous steak. If you’re a fan of red meat, you definitely want to try the USDA prime certified Angus rib eye for two, hand selected and butchered in house, marinated and fire-broiled with mushrooms, a meat lover’s dream come true. Side bonus: the dining room at St. Charles Place is lush, yet comfortable, festooned with eccentric art, with a tree whimsically placed in the center of it all.
Gibson’s Bar & Steakhouse [INSERT URL TO HEADER WHEN AVAILABLE] One of the most prestigious names in the steakhouse business, Gibson’s Bar & Steakhouse in Oak Brook offers a level of steak and service that’s good enough to convert a vegetarian. In Oak Brook, this west suburban outpost of one of the world’s best known steak restaurants leverages the well-recognized Gibson’s name to source the best steaks available, prepared by chefs who have each cooked many thousands of steaks…and who know what they’re doing.
Fogo de Chao [INSERT URL TO HEADER WHEN AVAILABLE]. Naperville's Fogo de Chao is paradise for people who love red meat and who come to the table with big appetites. Served by gauchos who patrol the dining room with skewers of freshly grilled beef, lamb, pork and chicken (with a few Argentinian sausages thrown in), diners at Fogo de Chao can keep eating until they can eat no more. To help diners enjoy all the delicious meat they care to eat, there’s a fantastic on-site wine cellar that delivers many meat-friendly wines, by the bottle or the glass.
John & Tony’s. [INSERT URL TO HEADER WHEN AVAILABLE] A Carol Stream restaurant in the proud tradition of Italian American steakhouses, John & Tony’s has a delicious selection of made-from-scratch delectables. Though the menu features many of the favorites you’ve come to expect at an Italian American steakhouse, there are some novel flourishes that keep customers coming back for more, like shrimp and broccoli served over angel hair pasta, and pork chops seared in garlic butter with bourbon applesauce.