Yes, Wolfgang Puck is a household name these days, but trust us: his steak house is (pun intended) a cut above his other endeavors. The curved dining room, designed by architect du jour Richard Meier, has the airiness and clean lines of a gallery space; it includes an open kitchen, where the maestro himself can occasionally be seen supervising the food preparation. The dishes that emerge—served to a hip crowd of models, actors, and entertainment honchos—are exquisite and, natch, meaty. Wagyu (Kobe) beef comes in nearly every imaginable permutation here: as simply grilled rib eyes and fillets; as rich, almost caramelized barbecued short ribs; as delicate sashimi; and (our favorite) in mini sliders that are easily some of the best burgers in town. The starters and side dishes—goose-liver mousse between Tunisian spiced wafers; Parmesan-spiked polenta; creamed spinach topped with a fried egg—very nearly hold their own.
Tip: If you’re going for the Kobe steak, do it right and choose the wasabi butter from the list of available sauces.
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From Food & Wine , JAN 2007
Like many other celebrity chefs, Wolfgang Puck has opened a steak house....MORE
From Food & Wine , DEC 2006
Grilled over wood and finished in a 1,200° broiler, the steak is luscious; if it needs anything, it’s the rich tarragon-infused béarnaise sauce...MORE
From Food & Wine , MAR 2007
Nobody in America imports superior (or pricier) Japanese beef, and the dry-aged American steaks are perhaps even better. And who can resist the fried egg on top of the creamed spinach?...MORE
From the From the May 2008 Food & Wine Go List
After opening a modern Asian restaurant (<strong>Spring</strong>) and a vegetable-oriented place (<strong>Green Zebra</strong>), Shawn McClain is focusing on artisanal meats from steak to rabbit. At Custom House, near Millennium Park, he promotes interesting cuts (veal cheeks with marrow-slathered crostini), as well as creative takes on classic dishes (duck prosciutto with buffalo mozzarella).
We loved: Flatiron steak and vinegar-laced fries; smoked ocean trout with celery vinaigrette.