The door opens
Frank Alderman buys a burned-out tavern on Alder Street and installs a charcoal grill the fire marshal still asks about.
Chop House & Bar — Est. 1961
Forty-five days in the dark. Four minutes over oak.
USDA Prime, dry-aged on the premises, finished over oak and charcoal. Nothing else has ever touched the grill.
MICHELIN Guide — Recommended
Chicago Tribune ★★★★
Eater — The Essential 38
Wine Spectator — Best of Award of Excellence
James Beard — Semifinalist, Outstanding Hospitality
MICHELIN Guide — Recommended
Chicago Tribune ★★★★
Eater — The Essential 38
Wine Spectator — Best of Award of Excellence
James Beard — Semifinalist, Outstanding Hospitality
The Aging Room
Patience, behind glass
Every rib and strip loin we serve spends its first forty-five days in our aging room, losing water and gaining everything else. It sits behind glass at the back of the dining room — ask, and we’ll walk you through it.
Book an aging-room tour with dinner
Current batch
Day 0
of 45 — the extra two are for us
Temperature1.5°C
Humidity82%
Airflow0.5 m/s
The Fire
Oak and charcoal.
Nothing else, ever.
No gas, no broiler tricks. The grill has burned the same two fuels since 1961, and the room smells like it.
The Cuts
Know what you’re ordering
Every steak on the board comes from one of five places on the animal. Rest a finger on the chart — or on the menu — and see where your dinner comes from.
House pairing Rest on a cut to see what the kitchen pours with it.
-
Ribeye
Rib16 oz, bone-in. The most marbling on the animal. Aged 45 days.
62 -
New York Strip
Short loin14 oz. Firm, beef-forward, the house benchmark since opening night.
58 -
Porterhouse for Two
Short loin36 oz. Strip on one side of the bone, filet on the other. Carved tableside.
145 -
Filet Mignon
Tenderloin8 oz. The muscle that never works, so the knife barely has to.
54 -
Picanha
Sirloin cap12 oz, fat cap on. Seared standing up, sliced against the grain.
46 -
Hanger
Plate10 oz. One per animal. Butchers used to keep it for themselves.
38
The Temperature
Say it once.
We never ask twice.
Every steak rests five minutes before it reaches the table, so the number below is the number on your plate. Pick yours — the kitchen has opinions, but you have the fork.
The kitchen’s choice. Warm red center, full marbling melt, the reason the aging room exists.
The Cellar
Four hundred bottles.
Twelve you can’t find anywhere else.
Burgundy, Bordeaux, and a bourbon shelf we’ve been quietly filling since the eighties. The rare pours live on the Reserve List.
Browse the Reserve ListThe House
Sixty-five years, one address
The room drifts past like the years do. Drag it, or let it wander.
Tonight, or twenty years from now
The table is the point
Anniversaries, deals, birthdays, Tuesdays. Booths seat four; the counter faces the grill.