Butcher and the Bear Chicago steakhouse

Let's clear this up right out of the box: Butcher and the Bear has nothing to do with "The Bear" television series. Rather. Chris Maloyan is the butcher, while Saul Ramos has long had the nickname “the bear.” There is, however, a lot of beef -- and extraordinary beef -- at Butcher and the Bear. The red meat that's been getting the most attention is the Wagyu steak tasting board, with Australian Axe Full Blood Wagyu Flat Iron, the Australian Wagyu beef tenderloin medallion, the Australian Wagyu New York strip and the Japanese Wagyu New York strip A5. Need to add a little something to this spectacular line up? Upgrade it all with a bone marrow-poached lobster. You get the picture. Butcher and the Bear is all about excess...beautiful, delicious, luxurious excess.

If you prefer more of the classic cuts, there's 20-ounce bone-in ribeye, an 8-ounce filet mignon, a 14-ounce New York Strip and a 16-ounce double-boned pork chop.

Seafood is also in the spotlight at Butcher and the Bear. Marinated sea bass is served with tangy escabeche; Skuna Bay salmon (some of the best in the world) comes with a ponzu reduction and a potato nest; and scallops are perked up with a poblano cream sauce, fantastic.

Chicago Eater reports that "Just as the team is serving global cuisine, [owner Kosti] Demos is pouring global wines The restaurant has opened with a selection of 80 bottles from California, Washington, Italy, and France. He plans for the list to grow as the food menu changes and expands. The cocktail list currently features six drinks including an olive oil martini. Patrons can also expect to see syrups and infusions made onsite — an increasingly popular approach in well-appointed bars and restaurants."