One thing’s for sure—when the city’s most coveted VIPs choose a new spot to become their kitchen away from home, other hungry customers will follow. In the last six months, Chicago Cut Steakhouse
has become that spot.
On any given day, Chicago Cut’s reservation list reads like a newspaper gossip column: celebrities (John Cusack, Oprah), politicians (Gov. Quinn, ex-Mayor Daley), athletes (Patrick Kane, Jonathan Toews) and CEOs from nearby office buildings, many of whom come two, three or four times per week.
The initial appeal is the restaurant’s attention to serving the best steaks money can buy—all prime meat with dry aging done on site, and a butcher to hand-cut the steaks each morning. But it’s the service that keeps customers coming back.
Managing partners David Flom and Matt Moore, both formerly Rosebud Restaurants GMs, are always there—always. “We haven’t taken a day off since we opened,” says Flom. The partners make it a point to give customers whatever they want, like creating sushi rolls out of a sashimi appetizer (not on the menu) when one guest requested it, or fulfilling a recent lunch order for a triple porterhouse by Chicago Bears defensive end Israel “Izzy” Idonije. “It was almost four pounds of beef and it took an hour to cook, but the flavors were unbelievable,” says Flom.
For the record, Idonije shared the steak with two friends. “Everybody has little things like this that make their world go round,” says Flom. “When people take time to spend their money [here], that’s very meaningful to me.” 300 N. LaSalle
