Divan Chicago steakhouse

868 North Franklin Street, Chicago, IL, 60610
Price: $$$$$

Monday, closed Tuesday - Saturday, 5pm - 1am Sunday, 3pm - 10pm

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Romantic Spot


Reservations Recommended

Credit Cards Accepted


Divan - Chicago

Divan in River North is a kind of throwback to the days when you could go to a club, have an excellent dinner, and hear some fantastic live music. Chicago has needed a place like Divan, and now it's becoming a must-visit spot in Chicago's culinary landscape.

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Block Club Chicago reports, "No, it’s not your imagination. Steakhouses are opening in Chicago faster than you can say, 'Medium rare, please!' But rather than follow in the footsteps of Chicago’s iconic and beloved steakhouses — looking at you, Gibsons and Gene & Georgetti — these new kids on the block(s) are introducing twists on the classic genre as they jostle for customers in a competitive market. The latest on the scene: Divan...adds a supper-club element to its version of a high-end steakhouse with live music, DJs and late-night champagne service. Located in the former mk restaurant, the 150-seat Divan taps into more than 100 years of combined hospitality experience of its team."

Sounds pretty good to us.

There are a number of ways to kick off dinner at Divan, and the star of the starters is currently Jamon & Caviar, a slice of iberico ham enfolding American caviar, crispty wantons, créme fraîche and chives. Oh, man.

Steaks and chops are also spectacular, including the Divan Porterhouse (32oz bone-in, dry-aged angus beef); Wagyu Strip (12oz American wagyu NY strip) and a luscious douible-cut pork chop.

If you're not in the mood for steak, there are many other entree options, like the Crispy Half Chicken with spanish spices, melted cipollini onions, papas bravas and chourico; the Whole Roasted Dover Sole with butterball potatoes, drizzled with sauce Vèronique; and, if you're tastes run simpler, check out the Divan Burger, an 8oz charred smash patty, American cheese, truffle aioli, pickles and crispy onions. Care to gild the lily a little? Just add seared foie gras, bone marrow butter and/or a thick slab of baconl

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